Raspberry Mousse Chocolate Cheesecake
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This Instant Pot Chocolate Cheesecake with raspberry mousse is probably one of the most decadent desserts you are going to have this year!
The cheesecake is dense and delicious.
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INGREDIENTS
– Oreo cookies
– Unsalted butter
– Cream cheese
– Dark brown sugar
– White sugar
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HOW TO MAKE
Italian Chocolate Walnut Cake
Prepare the crust and press into the springform pan. Freeze for at least 10 minutes.
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Mix the cheesecake filling and pour into the springform pan being sure to leave at least ½ inch at the top of the pan.
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Cover and set to seal and cook at high pressure for 28 minutes.
Pour two cups of water into the bottom of the instant pot and lower in your springform pan using a tinfoil sling.
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Whip egg yolks and sugar with the paddle attachment of your stand mixer at high speed.
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Cool overnight in the fridge before topping with mousse and fresh raspberries.
Allow for a 15-minute natural pressure release before opening the instant pot and removing the cheesecake.
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