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.
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!
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.
TRIPLE CHOCOLATE MOUSSE CHEESECAKE
Get your chocolate fix with this Triple Chocolate Mousse Cheesecake that will wow the crowd for any special occasion!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
- Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
- Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
- Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
- Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
- Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
- Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
- Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
- Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
- Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
- Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
- Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.
WHITE CHOCOLATE MOUSSE CHEESECAKE WITH SUGARED CRANBERRIES
Try a twist on a classic dessert with our White Chocolate Mousse Cheesecake with Sugared Cranberries. The tart berries are the perfect balance to the cake. Our White Chocolate Mousse Cheesecake with Sugared Cranberries is rich and delicious.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
- Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
- While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
- Top cheesecake with chocolate mousse and sugared cranberries just before serving.
Nutrition Facts : Calories 390, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 135 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.8188 g, Sugar 0 g, Protein 7 g
CREAMY CHOCOLATE MOUSSE CHEESECAKE (NO BAKE)
I created this out of necessity. I didn't have enough chocolate mousse for a pie and I didn't have enough cream cheese for a cheesecake. I loved how light and creamy it came out, so I decided to post it.
Provided by Karen..
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
- In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
- Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
- Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
- Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
- Refrigerate for 2 hours before serving.
- Store in refrigerator.
Nutrition Facts : Calories 264.4, Fat 16.8, SaturatedFat 9.5, Cholesterol 35.5, Sodium 213.8, Carbohydrate 24.5, Fiber 0.2, Sugar 16.2, Protein 4.7
CHOCOLATE MOUSSE CHEESECAKE RECIPE (CHEESECAKE FACTORY COPYCAT)
Enjoy the luscious chocolate-loaded layers of this chocolate mousse cheesecake inspired by the Cheesecake Factory.
Provided by Recipes.net Team
Categories Cheesecake
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a saucepan, melt the butter over medium heat. Then, remove the saucepan from heat.
- In a bowl, mix the melted butter and cookie crumbs together.
- Press the crumb mixture into a 10-inch round pan.
- Bake the crust for 8 to 10 minutes.
- Melt the chocolate in a small saucepan.
- Using an electric mixer, stir together the cream cheese, sour cream, sugar, and vanilla.
- Whisk the eggs in a bowl and then add to the mixture. Blend until properly combined.
- Pour the filling on the crust and then bake for 45 to 50 minutes, or until the top is golden brown.
- Mix the gelatin with cold water.
- Add the boiling water until the gelatin dissolves, then let it cool.
- Mix the sugar and cocoa in a medium-sized bowl.
- Add whipping cream and vanilla. Blend with an electric mixer until the mixture becomes thick.
- Let the chocolate mousse cool in the refrigerator.
- Once the cheesecake has cooled, use a spatula to spread the chocolate mousse on top.
- Sprinkle shaved chocolate on top of the mousse, then garnish with whipped cream.
- Serve and enjoy a delicious dessert with loved ones!
Nutrition Facts : Calories 1,319.00kcal, Carbohydrate 104.00g, Cholesterol 292.00mg, Fat 95.00g, Fiber 5.00g, Protein 18.00g, SaturatedFat 43.00g, ServingSize 8.00, Sodium 1,090.00mg, Sugar 73.00g, TransFat 1.00g, UnsaturatedFat 31.00g
CHOCOLATE MOUSSE CAKE
Steps:
- Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
- Cake:
- Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
- Preheat the oven to 325 degrees Fahrenheit.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
- Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
- Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
- Filling:
- To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
- Ganache:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
- To assemble cake:
- Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.
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 PIE
Steps:
- Preheat the oven to 325 degrees F.
- For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.
- For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.
- For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
- While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).
Nutrition Facts : ServingSize 1 Serving, Calories 783 kcal, Carbohydrate 56 g, Protein 8 g, Fat 60 g, SaturatedFat 33 g, Cholesterol 229 mg, Sodium 412 mg, Fiber 3 g, Sugar 41 g
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
DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
CHEESECAKE FACTORY CHOCOLATE MOUSSE CHEESECAKE RECIPE - (3.7/5)
Provided by laurenandsonny
Number Of Ingredients 21
Steps:
- CHOCOLATE CRUST: Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan. CHOCOLATE CHEESECAKE LAYER: Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs. In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned. CHOCOLATE MOUSSE In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or "blooms." Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake. ASSEMBLE THE CHEESECAKE: When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.
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5/5 (122)Total Time 1 hrCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl placed over a pot of simmering water or in the microwave oven, melt the chocolate. Let cool slightly.
- Unmould the cake and place on a serving platter. If frozen, leave the cake at room temperature for 1 hour.
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CHOCOLATE MOUSSE CHEESECAKE - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 5 mins
- Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
- Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter into the prepared pan.
- Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake is slightly golden tan, about 1¼ hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until cold and set, about 4 hours.
- Meanwhile, make the chocolate mousse. Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until thickened. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until completely melted. Set aside to cool. Melt the chocolate and let cool.
CHOCOLATE MOUSSE CHEESECAKE RECIPE - BUBBAPIE
From bubbapie.com
Reviews 2Servings 8Cuisine AmericanCategory Dessert
- Place a 9x13 baking pan full of water on the bottom shelf of the oven. Leave the shelf above open for baking the cheesecake. Preheat oven to 325 and grease an 8" springform pan.
- Mix together graham crackers and melted butter. Spread into the bottom of prepared pan and press firmly with the back of a spoon. Refrigerate while making the filling.
- Microwave for 1 minute on 50% power and stir well. Repeat, microwaving in 1 minute increments and stirring after each addition until completely melted and smooth.
CHOCOLATE MOUSSE CHEESECAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.7/5 (16)Total Time 2 hrs 55 minsCategory DessertCalories 518 per serving
CHOCOLATE MOUSSE CAKE RECIPES - SOUTHERN LIVING
From southernliving.com
Total Time 3 hrs
- Make the Cake: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease with cooking spray. Set aside. In a bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined. In a separate large bowl, whisk together brown sugar, coffee, oil, and vinegar until sugar is dissolved. Add dry ingredients to wet ingredients and stir until completely incorporated. Pour into prepared springform pan and bake until a toothpick inserted comes out clean, about 35 minutes. Set aside to cool.
- Make the Mousse: Heat 1 cup cream over medium-high until just beginning to steam. Remove from heat. Whisk together egg yolks and sugar in a bowl and slowly stream in half of the hot cream while whisking. Add egg yolk mixture into saucepan with remaining hot cream and whisk to combine. Return to medium-high heat, whisking constantly until slightly thickened and mixture begins to boil. Remove from heat and whisk in melted chocolate until completely smooth. Set aside to cool to room temperature, about 1 hour and 15 minutes. Whip the remaining 1 cup cream with the powdered sugar. In 3 additions, fold the cream into the chocolate with a spatula. Pour over top of cake layer in springform pan and smooth the surface with a spatula. Refrigerate for 5 hours or overnight, until the mousse is completely set.
- Make Ganache: Heat cream in a saucepan until just beginning to steam. Remove from heat and add chocolate. Let sit for 2 minutes before stirring to fully melt the chocolate into the cream. Allow to cool to room temperature. (Note: Do not refrigerate.)
- Assemble the Cake: Take a hot wet towel and run it around the outside of the springform pan a few times to loosen the cake. Open the pan, gently remove the base and parchment paper, and move the cake to a platter. Spread the cooled chocolate ganache over the top of the cake and garnish with fresh berries and whipped cream if desired.
CHEESECAKE MOUSSE - FOOD DOODLES
From fooddoodles.com
Reviews 11Servings 4Cuisine AmericanCategory Dessert
- Beat the cream with a stand mixer (fitted with the whisk beater) or electric hand mixer (also fitted with the whisk beaters) on medium-high speed until stiff peaks have formed. That'll take about 2-3 minutes.
- Remove the whisk attachment from the mixer and put on the paddle attachment. Add the cream cheese and sour cream to the bowl that you just used to beat the cream (you don't need to clean it).
CHOCOLATE MOUSSE CHEESECAKE BITES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DessertServings 24Total Time 1 hr 13 mins
- Using a medium sauce pan, mix together the egg yolks, powdered sugar, and ⅓ heavy whipping cream and place over low heat until it starts to thicken and almost is doubled in size while continuing to whisk consistently
BEST-EVER CHOCOLATE CHEESECAKE - FOODESS
From foodess.com
4/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 40 mins
- Preheat oven to 325ºF. Combine chocolate wafer cookie crumbs with butter and sugar. Firmly press the mixture into bottom and 1" up sides of a 9" springform pan. Bake for 10 minutes. Maintain oven temperature.
- Microwave the chocolate on 50% power for 2 minutes in in a microwave-safe bowl. Stir, and microwave again on 50% power in 30-second intervals, stirring each time, until chocolate is 80% melted. At that point, remove from microwave and stir to finish melting. Cool to lukewarm temperature (it should still be pourable).
- Combine cream cheese, sugar, cocoa powder and salt in stand mixer bowl and beat until just combined. Scrape sides and bottom of stand mixer, then beat in cooled chocolate and vanilla. Beat in eggs one at a time on low speed until just blended. Scrape mixture into the crust.
- Bake cheesecake for about 55 minutes, until 150ºF or only the centre jiggles when you gently shake the pan. Run a knife around inside ring of pan, then allow cake to cool to room temperature before chilling it (still in the cake in pan) for 4-6 hours.
CHOCOLATE CHEESECAKE MOUSSE - BAKING BITES
From bakingbites.com
Estimated Reading Time 2 mins
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From easydessertrecipes.com
5/5 (1)Total Time 8 hrs 55 minsServings 10
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From fabulesslyfrugal.com
Cuisine AmericanCategory DessertsServings 12Total Time 1 hr 25 mins
CHOCOLATE MOUSSE CHEESECAKE RECIPE - MISS INFORMATION
From missinformationblog.com
Reviews 3Estimated Reading Time 3 mins
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From bbcgoodfood.com
5/5 (1)Servings 5Cuisine EnglishTotal Time 10 mins
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