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
- Grease 8” springform pan that fits inside your pressure pot.
- Mix chocolate cookie crumbs with cinnamon. Sprinkle on bottom of 8” pan. Press in gently, forming a crust.
- Melt the butter and chocolate together. Set them aside.
- Process the cream cheese in food processor till smooth.
- Add the chocolate and butter mixture. Process till combined mixtures are uniformly colored and well-mixed.
- 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.
- Pour new mixture over the crumbs in 8” pan. Cover the cake with waxed paper. Wrap entire pan using foil.
- 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.
- Remove pot from heat. Allow pressure to naturally drop. Remove the cheesecake from the pot. Allow to cool down to room temp.
- Remove cheesecake from the pan. Refrigerate for eight hours or longer. Serve.