Pressure Cooker Mocha Cheesecake
Serving Size / Yield
- 3/4 C. graham cracker crumbs
- 3 Tbs. butter, melted
- 1 Tbs. cocoa powder
- 1/4 C. granulated sugar
- 2 8-oz. pkgs. cream cheese, softened
- 1/2 C. granulated sugar
- 2 eggs
- 1/4 C. heavy cream
- 1 tsp. vanilla
- 3 Tbs. espresso, brewed
- 1 C. chocolate chips
- 3 Tbs. coffee liqueur
Grease a 7" springform pan.
In a bowl, combine the graham crackers, cocoa powder, melted butter, and 1/4 C. sugar. Press into the bottom of the greased pan. Place the crust into the freezer to firm.
In the bowl of an electric mixer, beat the cream cheese and remaining sugar until smooth. Add the eggs, one at a time, beating for two minutes between additions. Add the heavy cream and vanilla and mix.
In a saucepan, add the espresso, chocolate chips, and coffee liqueur and warm under low heat until the chocolate has melted.
Pour the chocolate mixture into the cheese mixture and mix lightly using a spatula. Allow to swirl, if desired. Add to the prepared crust.
Place a small ramekin into the pressure cooker to elevate the pan above the bottom.
Pour 1 1/2 C. of water into the bottom of the pressure cooker
Fold a sheet of aluminum foil into a long strip. Using the strip underneath the cake pan, lower into the pressure cooker so it rests evenly on the ramekin.
Lock the lid and bring to high pressure over high heat. Reduce the heat to maintain high pressure and cook for 15 minutes.
After 15 minutes, turn the heat off and wait for about an hour, or until the pressure escapes naturally. Release any excess steam and remove the lid.
Using the thin strip of aluminum foil, lift the cake pan out of the cooker. Set the pan on a wire rack to cool. If any condensation formed on the top of the cake, dab lightly with a tea towel.
Cover the cake and refrigerate for at least 4 hours. Serve chilled.