Rich Chocolate Mousse Cheesecake Food

TRIPLE CHOCOLATE MOUSSE CHEESECAKE

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.

CHOCOLATE MOUSSE CHEESECAKE RECIPE (CHEESECAKE FACTORY COPYCAT)

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!

WHITE CHOCOLATE MOUSSE CHEESECAKE WITH SUGARED CRANBERRIES

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.

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.