Chocolate Eruption Cheesecake Food

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
• Melt chocolate and butter together and set aside.
• With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
• Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
• Remove cheesecake from pan, and refrigerate for 8 hours before serving.

CHOCOLATE ERUPTION CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Spray a 10 inch springform pan with non-stick cooking spray.
• Mix the crust ingredients together and press firmly into the pan.
• Mix cream cheese with sugar until smooth.
• Add condensed milk, eggs, cream, flour, vanilla, and salt.
• Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
• Remove 1/3 of batter and mix it with the white chocolate.
• Pour this into the springform pan.
• Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
• Mix gently by hand.
• Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
• Top with remaining batter and then remaining caramel sauce.
• Stir with butter knife.
• Pan will be very full.
• Bake until set about 45-55 minutes.
• Cool in oven an hour and then place in refrigerator for several hours or overnight.
• Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
• Garnish with large chocolate shavings and dust with powdered sugar.

CHOCOLATE ERUPTION CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 10 inch springform pan with non-stick cooking spray. Mix the crust ingredients together and press firmly into the pan.
• Mix cream cheese with sugar until smooth. Add condensed milk, eggs, cream, flour, vanilla, and salt. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl. Remove 1/3 of batter and mix it with the white chocolate. Pour this into the springform pan. Fold in the remaining filling ingredients (except caramel sauce) into the cheesecake batter. Mix gently by hand. Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfuls of half the caramel sauce all over. Top with remaining batter and then remaining caramel sauce. Stir with butter knife. Pan will be very full.
• Bake until set about 45-55 minutes. Cool in oven an hour and then place in refrigerator for several hours or overnight. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side. Garnish with large chocolate shavings and dust with powdered sugar.