You like mousse, but you also like cheesecake. You want to mix them in a recipe. Furthermore, you want the product to be tasty, flavorful and contain your go-to cheesecake and chocolate. If so, you need to try chocolate mousse cheesecake. Although baking it takes approximately two hours, it deserves every minute of your time. This is a smart choice for a desert no matter the time of day or the time of year you serve it.
Step 1
Grease an 8-inch springform pan. Mix the chocolate wafer crumbs with the cinnamon. Place the mixture on the bottom of the springform pan. Press gently to form the crust. Melt the chocolate with the butter.
Step 2
Use an electric mixer to process the cream cheese until it is smooth. Add the melted chocolate-and-butter mixture and mix well until everything is uniformly colored. Pour in the eggs, cream, sugar and vanilla extract. Beat well and add the cocoa powder. Mix the mixture on low speed until the cocoa incorporates. Pour this mixture over the crumbs and cover the cake with waxed paper. Wrap the pan with aluminum foil.
Step 3
Add water to the pressure cooker and put the pan inside. Close the lid and bring the cooker up to high pressure over high heat. Reduce the heat to "Medium" and cook the mixture for 45 to 50 minutes. Remove the pressure cooker from the heat and let the pressure drop before opening the lid. Remove the springform pan and let it cool to room temperature. Remove the chocolate mousse cheesecake from the pan and refrigerate it for eight hours. Serve the cheesecake cold.
Things You'll Need
- 1/2 cup chocolate cookie crumbs
- 1 pinch ground cinnamon
- 8 squares semisweet chocolate, 1 oz.
- 1 tbsp. butter
- 2 packages cream cheese, softened, 8 oz.
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- 2/3 cup white sugar
- 2 eggs, beaten
- 1 1/2 tbsp. cocoa powder, unsweetened
- 1 1/2 cups water
- Pressure cooker
- Springform pan
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