Triple Chocolate Baked Cheese Cake
I Love Chocolate! Triple Chocolate Baked Cheese Cake
Cheesecake is a dessert that consists of a creamy, thick filling made of cheese, sugar, and eggs over a thin crust.
Ingredients
- 18 Oreo Biscuits crumbed
- 3 tabs melted butter
- pinch Salt
- 130 gm Dark Chocolate melted
- 2 Packets Cream cheese room temperature
- 80gm granulated Sugar
- 1/4 Cup Brown sugar
- 2 Large Eggs,
- 15 gm Dark Cocoa Powder
- extra pinch of Salt
Step 1
1- Base- combine crumbed biscuits, melted butter and salt then place in chefs toolbox 7inch spring form pan and chill in fridge
Step 2
2- Filling Add the rest of the ingredients with the melted chocolate and whip until combined, then place on top of biscuit base.
Step 3
3- Place 2 Cups Water in Pressure cooker
Step 4
4- Put cheese cake on top of red trivet and place in Pressure cooker, lock lid and have pressure setting on 2.
Step 5
5- Bring Pressure Cooker to Pressure and cook for 15 minutes at pressure
Step 6
6- once cooked, take off Heat and allow pressure to come down Naturally (take around 10-15 minute) when pressure button has gone down, unlock pressure cooker, remove cheesecake and allow to chill in the fridge
Step 7
7- once cheese cake has completely chilled, in 2 litre como advanced saucepan heat approx- 125mls cream, when it simmers and approx 3/4 cup chocolate and whisk, then pour on top of cheese cake and chill. once chilled completly you can take the sides from around cheesecake and serve
Chef’s Tips
Please note the extra cream and chocolate at the end of the recipe. you could add a shot of coffee and make espresso flavoured cheesecake. great served with a dollop of double cream
Triple Chocolate Baked Cheese Cake
Ingredients
- 18 Oreo Biscuits crumbed
- 3 tab melted butter
- pinch Salt
- 130 gm Dark Chocolate melted
- 2 Packets Cream cheese room temperature
- 80 gm granulated Sugar
- 1/4 Cup Brown sugar
- 2 Large Eggs
- 15 gm Dark Cocoa Powder
- extra pinch Salt
Instructions
- 1- Base- combine crumbed biscuits, melted butter and salt then place in chefs toolbox 7inch spring form pan and chill in fridge
- 2- Filling Add the rest of the ingredients with the melted chocolate and whip until combined, then place on top of biscuit base.
- 3- Place 2 Cups Water in Pressure cooker
- 4- Put cheese cake on top of red trivet and place in Pressure cooker, lock lid and have pressure setting on 2.
- 5- Bring Pressure Cooker to Pressure and cook for 15 minutes at pressure
- 6- once cooked, take off Heat and allow pressure to come down Naturally (take around 10-15 minute) when pressure button has gone down, unlock pressure cooker, remove cheesecake and allow to chill in the fridge
- 7- once cheese cake has completely chilled, in 2 litre como advanced saucepan heat approx- 125mls cream, when it simmers and approx 3/4 cup chocolate and whisk, then pour on top of cheese cake and chill. once chilled completly you can take the sides from around cheesecake and serv
Notes
