Pressure Cooker Mocha Cheesecake

Recipe by
Total Time:
4- 5 hours
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Honeyed Apples, Best Raspberry and Orange Muffins, Easy Vegan Choco-Oats Cookies

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4

Ingredients

  • 3/4 cup - chocolate crumbs
  • 3 tbsp - melted Butter
  • 1/4 cup - granulated Sugar
  • 200 g - Cream cheese, softened
  • 1/2 cup - granulated Sugar
  • 2 - eggs
  • 1/4 cup - whipping Cream
  • 1 tsp - vanilla
  • 3 tbsp - strong coffee
  • 1 cup - semi sweet chocolate chips
  • 3 tbsp - sweetened whipped Cream

How to Make Pressure Cooker Mocha Cheesecake

  • Use a well-greased souffle dish lined with greased, heavy-duty foil.
  • In a bowl, combine chocolate wafer crumbs, melted butter and sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
  • In large bowl, using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream and vanilla.
  • In saucepan over low heat, combine coffee, chocolate chips, and cream. Cook, stirring, until melted.
  • Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
  • Prepare a strip of foil to lower the cake into the cooker: cut off a strip of foil at least 18 inches long. Double it lengthwise to create a long strip.
  • Pour 1.5 cups of water into a larger pressure cooker. Set a trivet on the bottom to raise the cheesecake above the water.
  • Centre the cheesecake on the foil strip and lower it on to the trivet.
  • Fold down the ends of the foil strip slightly so that they won't interfere with closing the lid.
  • Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
  • Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
  • After the steam escapes, lift the pan from the cooker using the foil strip and set on a rack to cool.
  • If there is any condensed water on the cake, blot with a clean paper towel.
  • Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.