Pressure pot chocolate cheesecake recipe

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It’s best to make this dessert the day before you serve it, since it will improve as time passes. It’s easily made in a pressure pot and you can garnish with whipped cream, strawberries or powdered sugar for an extra treat.

  • Yield: 10 Servings


  • ½ cup of cookie crumbs, chocolate
  • 1 pinch of cinnamon, ground
  • 8 x 1-oz squares of semi-sweet chocolate
  • 1 tbsp of unsalted butter
  • 2 x 8-oz pkgs of softened cream cheese
  • 1 cup of whipping heavy cream
  • 1 tsp of vanilla extract, pure
  • 2/3 cup of white sugar
  • 2 beaten large eggs
  • 1½ tbsp of cocoa powder, unsweetened
  • 1½ cups of water, filtered
How to Make It
  1. Grease 8” springform pan that fits inside your pressure pot.
  2. Mix chocolate cookie crumbs with cinnamon. Sprinkle on bottom of 8” pan. Press in gently, forming a crust.
  3. Melt the butter and chocolate together. Set them aside.
  4. Process the cream cheese in food processor till smooth.
  5. Add the chocolate and butter mixture. Process till combined mixtures are uniformly colored and well-mixed.
  6. Add cream, eggs, vanilla extract and sugar. Combine well. Sieve the cocoa powder over your batter. Pulse on a low speed till cocoa is well-incorporated.
  7. Pour new mixture over the crumbs in 8” pan. Cover the cake with waxed paper. Wrap entire pan using foil.
  8. Add water to the pressure pot. Place the pan on pressure pot trivet. Seal pot. Bring it to High pressure. Lower heat to maintain pressure. Cook cake for 45-50 minutes.
  9. Remove pot from heat. Allow pressure to naturally drop. Remove the cheesecake from the pot. Allow to cool down to room temp.
  10. Remove cheesecake from the pan. Refrigerate for eight hours or longer. Serve.

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