I have made this cheese cake many times. It’s always the top hit at dinner parties and holiday dinners. After learning a few tips, my success rate is always 100%.
I usually cut it into small slices and serve it topped with a red raspberry sauce. My guests just love it and can’t believe it was “baked” in my pressure cooker. One thing that I’ve learned was to prepare mix only after ingredients have reached room temperature. Love this recipe!
CHOCOLATE MOUSSE CHEESECAKE
Diameter circular pattern 20 (8 inches)
300 g chocolate sandwich cookies (such as urea)
80 g butter, melted
450 g soft cream cheese
140 g fine sugar
1 teaspoon vanilla extract
160 ml cream (2/3 cup)
1 tablespoon vanilla pudding
150 g of dark chocolate cut into cubes
150 ml cream (2/3 less than 2 teaspoons)
Full tablespoon of condensed milk – optional
150 ml cream (2/3 less than 2 teaspoons) – It’s not a mistake
80 g of dark chocolate cut into cubes
80 ml (1/3 cup) heavy cream
½ teaspoon vanilla extract
1 teaspoon corn syrup – optional.
INSTRUCTIONS >>> Chocolate mousse cheesecake @ winnish.net