Best Chocolate Mousse Cheesecake Recipes

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CHOCOLATE MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

"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

1-1/2 cups chocolate wafers crumbs (about 24 crackers)
1/3 cup finely chopped pecans
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 large eggs, separated
TOPPING:
1 cup semisweet chocolate chips
5 tablespoons butter, cubed
4 large egg yolks
1/4 cup confectioners' sugar
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Chocolate dessert decorations and whipped cream

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.

THE BEST CHOCOLATE MOUSSE RECIPE



The BEST Chocolate Mousse Recipe image

The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.

Provided by Beth Jackson Klosterboer

Categories     Dessert

Time 25m

Number Of Ingredients 6

3 tablespoons water ((45 grams))
3 tablespoons sugar ((37.5 grams))
3 large egg yolks
1/2 cup heavy whipping cream ((120 ml))
12 ounces melted semi-sweet chocolate ((340 grams))
2 cups whipped cream made from 1 cup heavy whipping cream ((whip 240 ml of heavy whipping cream))

Steps:

  • Pour water into the bottom of a saucepan set over medium high heat.
  • Add sugar and allow to come to a boil.
  • Boil until all the sugar is dissolved, stirring if needed.
  • Pour egg yolks into a mixing bowl and whisk to break up.
  • Continue whisking while slowly drizzling in the sugar syrup.
  • Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
  • Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
  • You may heat until thickened, if desired.
  • Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
  • Discard anything that remains in the sieve.
  • Stir the chocolate until glossy and smooth.
  • Fold the whipped cream into the chocolate in two stages.
  • Cover and chill until the mousse thickens.
  • Spoon or pipe into bowls or chocolate cups.
  • Let sit at room temperature for at least 15 minutes before serving.

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY



Chocolate Mousse Cheesecake Recipe by Tasty image

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

20 chocolate sandwich cookies
¼ cup brown sugar
7 tablespoons butter, melted
32 oz cream cheese, softened
4 oz semi-sweet chocolate chips
1 tablespoon cocoa powder
1 ½ cups sugar
2 teaspoons vanilla extract
4 eggs
1 ½ cups heavy cream
¼ cup powdered sugar
16 oz chocolate chips
2 cups heavy cream, hot

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 RECIPE (CHEESECAKE FACTORY COPYCAT)



Chocolate Mousse Cheesecake Recipe (Cheesecake Factory Copycat) image

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

1 cup unsalted butter
4 cups chocolate cookie crumbs
6 oz finely chopped semi sweet chocolate
32 oz or four 8 oz packets, softened cream cheese
½ cup sour cream
1¼ cups sugar
2 tsp vanilla extract
5 large eggs
1 tsp gelatin
¼ cup cold water
2 tbsp boiling water
½ cup sugar
⅓ cup cocoa powder
1 cup whipping cream
1 tbsp vanilla
shaved Chocolate
Whipped cream

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

TRIPLE CHOCOLATE MOUSSE CHEESECAKE



Triple Chocolate Mousse Cheesecake image

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

20 Oreo cookies
4 tablespoons (1/2 stick) unsalted butter, melted
2 (8-ounce) packages cream cheese, at room temperature
2/3 cup sugar
2/3 cup sour cream
1-1/2 teaspoons vanilla extract
4 ounces bittersweet baking chocolate, melted
1/4 cup all-purpose flour
2 large eggs
1 (8-ounce) cream cheese, at room temperature
1 teaspoon vanilla extract
4 ounces white baking chocolate, melted
1 (8-ounce) container Cool Whip, thawed
2 tablespoons heave cream
1/4 cup chocolate chips

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.

RICH CHOCOLATE MOUSSE CHEESECAKE



Rich Chocolate Mousse Cheesecake image

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

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons baking cocoa
1/3 cup butter, melted
CHEESECAKE LAYER:
12 ounces cream cheese, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 cup sour cream
3 teaspoons vanilla extract
3 teaspoons coffee liqueur
MOUSSE AND TOPPING LAYERS:
1 envelope unflavored gelatin
1/4 cup cold water
4 large egg yolks
3/4 cup 2% milk
1/3 cup sugar
1-1/2 teaspoons instant coffee granules
4 ounces semisweet chocolate, chopped
1 tablespoon light rum
1-1/2 teaspoons vanilla extract, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
GARNISH:
5 ounces dark chocolate candy coating, chopped
5 ounces white candy coating, chopped

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 CHEESECAKE



Triple-Chocolate Cheesecake image

An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 9

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Rich Chocolate Ganache, for topping

Steps:

  • Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
  • In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
  • Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
  • Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
  • Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
  • Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Nutrition Facts : Calories 725 g, Fat 50 g, Fiber 2 g, Protein 12 g

ULTIMATE CHOCOLATE CHEESECAKE



Ultimate Chocolate Cheesecake image

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

Provided by Ashley Manila

Categories     Dessert

Time 7h40m

Number Of Ingredients 13

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Steps:

  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  • In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
  • Scrape the filling over the partially baked crust in the prepared pan.
  • Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  • Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
  • Add chopped chocolate to a medium bowl; set aside.
  • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  • Store, loosely covered, in the refrigerator, for up to 5 days.

CHOCOLATE MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

Decadent and delicious chocolate mousse cheesecake with an Oreo cookie crust, cheesecake filling, chocolate mousse, and topped with chocolate ganache.

Provided by Lauren Allen

Categories     Dessert

Time 2h55m

Number Of Ingredients 16

24 Oreo cookies
5 Tablespoons butter (, melted)
8 ounces cream cheese (, softened)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup sour cream
1 cup heavy whipping cream (, divided)
2 large egg yolks
1/2 cup semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
4 Tablespoons butter
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon powdered sugar

Steps:

  • Preheat the oven to 325 degrees F.

Nutrition Facts : Calories 518 kcal, Carbohydrate 36 g, Protein 5 g, Fat 40 g, SaturatedFat 22 g, Cholesterol 152 mg, Sodium 280 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

CHEESECAKE FACTORY CHOCOLATE MOUSSE CHEESECAKE RECIPE - (3.7/5)



Cheesecake Factory Chocolate Mousse Cheesecake Recipe - (3.7/5) image

Provided by laurenandsonny

Number Of Ingredients 21

CHOCOLATE CRUST:
4 1/2 cups chocolate cookie crumbs
1 cup unsalted butter
CHOCOLATE CHEESECAKE FILLING:
2 (8-ounce) packages cream cheese
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 eggs
6 ounces semisweet chocolate, finely chopped
CHOCOLATE MOUSSE:
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
1 cup whipping cream
2 tablespoons boiling water
1/3 cup cocoa powder
1 tablespoon vanilla
GARNISH:
Shaved semisweet or bittersweet chocolate
Whipped cream, aerosol or homemade

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.

CHOCOLATE MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

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

½ cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
⅔ cup white sugar
2 eggs, beaten
1 ½ tablespoons unsweetened cocoa powder
1 ½ cups water

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

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ULTIMATE DEATH BY CHOCOLATE CHEESECAKE - …
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2014-10-29 The most amazing cheesecake you will ever taste layered with a luscious chocolate mousse, dreamy chocolate ganache, and a thick oreo crust. This …
From layersofhappiness.com
Estimated Reading Time 5 mins


BEST CHOCOLATE MOUSSE RECIPES - GOOD …
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2017-03-02 A simple chocolate mousse is so, so satisfying. Creamy, rich and easy to make - it's the ultimate chocolatey dessert. But there's more you can do than a basic …
From goodhousekeeping.com
Estimated Reading Time 4 mins


CHOCOLATE MOUSSE CHEESECAKE RECIPE | …
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Chocolate Mousse Cheesecake. print recipe. email recipe. save recipe. add photo. add review #17355 ; This cheesecake is light and fluffy, not overly sweet and with just …
From cdkitchen.com
Servings 12
Calories 445 per serving
Total Time 2 hrs 20 mins


STRAWBERRY MOUSSE CHEESECAKE - ALL FOOD …
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2014-03-22 A light and fluffy recipe for delicious strawberry mousse cheesecake, great served with fresh strawberries and whipped cream. Strawberry Mousse Cheesecake …
From allfood.recipes
Estimated Reading Time 1 min


CHOCOLATE MOUSSE CHEESECAKE RECIPE - …
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2018-11-22 This chocolate mousse cheesecake recipe is really awesome. Even though I was a bit nervous to try it before I started, it turned out great! Plus, you can …
From fabulesslyfrugal.com
Estimated Reading Time 4 mins


10 BEST PHILADELPHIA CHOCOLATE CHEESECAKE …
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2021-09-20 White Chocolate Cheesecake Cadbury Kitchen Australia. boiling water, cream, caster sugar, butter, gelatine, Fresh berries and 5 more. Chocolate Cheesecake Cups! Jane's Patisserie. icing sugar, Philadelphia Cream Cheese, double cream, milk …
From yummly.com


NO-BAKE TRIPLE CHOCOLATE MOUSSE CAKE - …
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2017-04-14 Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve …
From homecookingadventure.com


20 IDEAS FOR CHOCOLATE MOUSSE CHEESECAKE FACTORY - …

From momsandkitchen.com
Estimated Reading Time 8 mins
  • Chocolate Mousse Cheesecake. from Chocolate Mousse Cheesecake. Source Image: www.thecheesecakefactory.com. Visit this site for details: www.thecheesecakefactory.com.
  • The Cheesecake Factory Chocolate Mousse Cheesecake. from The Cheesecake Factory Chocolate Mousse Cheesecake. Source Image: www.harryanddavid.com.
  • [ donisitorus ] Cheesecake Factory. from [ donisitorus ] Cheesecake Factory. Source Image: donneys.blogspot.com.
  • The Cheesecake Factory Chocolate Mousse Cheesecake 7. from The Cheesecake Factory Chocolate Mousse Cheesecake 7.
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  • The Cheesecake Factory Chocolate Mousse Cheesecake. from The Cheesecake Factory Chocolate Mousse Cheesecake. Source Image: www.harryanddavid.com.
  • 17 best Say Cheesecake Contest CLOSED images on. from 17 best Say Cheesecake Contest CLOSED images on. Source Image: www.pinterest.com.
  • Chocolate Mousse Cheesecake by MadelineSparrow on DeviantArt. from Chocolate Mousse Cheesecake by MadelineSparrow on DeviantArt.


TRIPLE CHOCOLATE MOUSSE CAKE | THE BEST CHOCOLATE …
2014-12-30 Instructions For the Cake: Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water …
From omgchocolatedesserts.com
4.7/5
Estimated Reading Time 6 mins
  • Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
  • Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable)


BEST CHOCOLATE MOUSSE CHEESECAKE RECIPES
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.
From tfrecipes.com


COCNUT AND WHITE CHOCOLATE CHEESECAKE - CHOCOLATE ...
Chocolate Brownie Cheesecake | The Recipe Critic from therecipecritic.com And the filling gets its creamy texture from soaked cashews, coconut milk, . You may also want to try our amazing coconut cream cheesecake!! Ingredients · 1/2c pecans · 1/4c coconut flakes · 2tbsp cacao nibs · 2tbsp cacao powder · 5 medjool dates · 1tbsp almond butter · 1tsp vanilla · 1.5tbsp maple syrup. 200 g ...
From kirktrudy1938.blogspot.com


9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
2021-09-16 No matter what the occasion, a chocolate mousse cake is one of the most delicious ways to satisfy your sweet tooth. That's why we rounded up our fluffiest, most decadent, and most irresistible chocolate mousse cake recipes. From fancy, multi-layered desserts to easy ideas that come together with just a few ingredients, you'll find a new go-to in this collection of our best chocolate mousse ...
From allrecipes.com


WHITE CHOCOLATE RASPBERRY MOUSSE CHEESECAKE RECIPES
2020-12-18 · White Chocolate Cheesecake Mousse Recipe with Fresh Raspberries. Yield: 4 servings White Chocolate Cheesecake Mousse Recipe with Fresh Raspberries. Print Prep Time 15 minutes. Total Time 15 minutes. Ingredients. 8 ounces cream cheese, softened 1 cup white chocolate … From suburbia-unwrapped.com Estimated Reading Time 3 mins
From tfrecipes.com


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