Chocolate Truffle Cheesecake September 09, 2014 12:01
3/4 Cup Chocolate Graham Cracker Crumbs
1 tsp Sweet Spice Blend
Mix together chocolate graham cracker crumbs, with melted butter and sweet spice blend. Spread evenly in 9-inch spring form pan lined with a bake liner. Set aside.
- 12 oz. Peters Milk Or Dark Chocolate, Chopped
- 32 oz. Cream Cheese (2 pounds)
- 1 ½ Cups Heavy Cream
- 1 ½ tsp. Vanilla
- 1 Cup Sugar
- 3 Large Eggs, Slightly Beaten
- 3 Tbsp Cocoa Powder
With your hand mixer beat the cream cheese and melted chocolate until smooth and color is uniform. Add heavy cream, vanilla, sugar and eggs (one at a time), continue beating and add cocoa powder and beat until cocoa is mixed in completely. Pour mixture over crust.
Cover cake with a bake liner or a piece of parchment paper. Cover entire pan with foil, sealing sides well. Place on a trivet in the pressure cooker and pour 1 ½ cups of water inside. Bring up to second ring and pressure for 45-50 minutes. Remove from heat, allow pressure to drop on its own. Allow cheesecake to come to room temperature in pan. Remove from pan and refrigerate for 8 hours before serving. Garnish with chocolate curls or whipped cream and sliced strawberries