Chocolate mousse cheesecake

The interesting thing about this cheesecake formula is that it is made in a strain cooker. Since this cake improves with time, make it the other day. Whenever wanted, embellish with icing sugar or whipped cream and cut strawberries.

Ingredients required to prepare Chocolate mousse cheesecake

350ml (12 fl oz) water
115g (4oz) chocolate biscuits, crushed
2 (100g) bars dark chocolate
1 pinch ground cinnamon
1 tablespoon butter
1 (227ml) carton double cream
2 (200g) tubs cream cheese, softened
1 teaspoon vanilla essence
2 eggs, beaten
150g (5oz) caster sugar
1 1/2 tablespoons cocoa powder

How to prepare tChocolate mousse cheesecake in simple steps

Oil a 20cm cheesecake tin that will fit inside the tension cooker. Combine roll morsels and cinnamon as one. Sprinkle on the foundation of the tin, squeezing tenderly.

Dissolve chocolate and margarine together and put away.

With a food processor or table top blender, beat cream cheddar until smooth. Add chocolate combination and mix until blend is very much blended and consistently shaded. Add cream, vanilla, sugar and eggs. Beat well. Sifter cocoa powder over hitter and heartbeat or blend on low speed until cocoa is entirely joined. Pour combination over roll base in tin. Cover cake with a piece of material paper. Cover whole cake tin with tin foil.

Add water to pressure cooker. Spot cake tin on the trivet in pressure cooker. Seal cooker. Raise to high strain. Diminish warmth to settle strain, and cook 45 to 50 minutes. Eliminate cooker from warmth and let the strain drop all alone. Eliminate cheesecake from cooker and let cool to room temperature in skillet on a cooling plate.

Eliminate cheesecake from tin and chill for 8 hours prior to serving.