CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
- Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
- Once the crust has been formed, place it in the refrigerator to firm up.
- Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
- NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
- Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
- In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
- Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
- Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
- Preheat oven to 300˚F (150˚C).
- Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
- NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
- Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
- Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
- Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
- Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
- Pour ganache evenly over the cooled cheesecake.
- Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
- Enjoy!
CHOCOLATE MOUSSE CHEESECAKE
"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 29g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE
Rich and creamy white chocolate cheesecake with a whipped chocolate layer is topped with white chocolate curls and fresh raspberries.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h15m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F.
- Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Melt 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
- Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 34.1 g, Cholesterol 101.2 mg, Fat 26.7 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 294.6 mg, Sugar 19.5 g
CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
- Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
- Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
- Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
- Enjoy!
VANILLA MOUSSE CHEESECAKE
This is a rich cheesecake with two delicious layers. I make it with lighter ingredients, but the full-fat versions can also be used if you are feeling especially sinful!
Provided by Chris from Kansas
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Mix wafers and butter and press into a 9 inch springform pan.
- Beat 3 packages cream cheese, 3/4 cup sugar and 1 tablespoon vanilla with mixer until combined. Add eggs, one at a time. Beat just until blended. Pour over crust.
- Bake 50-55 minutes or until center is almost set. Run knife around pan and cool completely.
- Beat remaining cream cheese, sugar and vanilla until smooth. Whisk in cool whip. Spread over cooled cheesecake.
- Refrigerate 4 hours.
CHOCOLATE MOUSSE CHEESECAKE
this is a magnificent dessert! a yummy chocolate wafer crust, smooth cheesecake filling and a chocolate mousse topping, what more could you want!?!?
Provided by Courtly
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
- Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
- Place pan on a baking sheet.
- Bake at 375 for 8 minutes.
- Cool on a wire rack.
- Reduce heat to 325.
- In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
- Add egg yolks; beat on low speed just until combined.
- In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
- Pour into crust.
- Return pan to baking sheet.
- Bake for 25-30 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate until completely cooled.
- In a microwave, melt chocolate and butter.
- Cool for 10 minutes.
- In a small heavy saucepan, whisk egg yolks, sugar and coffee.
- Cook and stir over low heat until mixture reaches 160; stir in vanilla.
- Whisk in chocolate mixture.
- Set saucepan in ice and stir until cooled, about 2 minutes.
- Fold in whipped cream.
- Spread over cheesecake and refrigerate until set.
- Remove sides of pan.
- Garnish with dessert decorations and whipped cream, if desired.
- Refrigerate leftovers.
Nutrition Facts : Calories 484.4, Fat 37.4, SaturatedFat 20.9, Cholesterol 179.9, Sodium 283.1, Carbohydrate 34.2, Fiber 1.6, Sugar 25.2, Protein 6.8
CHOCOLATE MOUSSE CHEESECAKE
Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time P1DT1h15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.7 g, Cholesterol 122.3 mg, Fat 34.7 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 20.7 g, Sodium 196.5 mg, Sugar 26.4 g
RICH CHOCOLATE MOUSSE CHEESECAKE
As if cheesecake wasn't enough of an indulgence, this version also features irresistible chocolate mousse. It's a delightful, do-ahead dessert for special occasions. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet. , Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon., Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight., For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set., Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls.
Nutrition Facts : Calories 677 calories, Fat 47g fat (30g saturated fat), Cholesterol 218mg cholesterol, Sodium 230mg sodium, Carbohydrate 57g carbohydrate (48g sugars, Fiber 1g fiber), Protein 8g protein.
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