Recipe by JJOHN32
"Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries."
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chocolate cookie crumbs
8 (1 ounce) squares
2 (8 ounce) packages
cream cheese, softened
heavy whipping cream
1 1/2 tablespoons
unsweetened cocoa powder
1 1/2 cups
This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!!
this was a absolutley fabulous recipe. it was so good i had to take it to my friends at school!!! they loved it too! however i baked my cheesecake in a 375 degree oven for until it wasnt giggly in the middle. then i put it in the fridge for a few hours and it was perfect!!!!
Wasn't kidding about needing to wait overnight for it to set. It's delicious the next day. I don't know if a pressure cooker is the best idea for cheesecake, but this is the only one I've ever made and it came out great.
This is just what you want when you are making a chocolate mousse cheesecake, delicious!
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!! Rick H
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mousse Cheesecake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 454
** Calories from Fat: 312
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