I found this recipe for chocolate mousse cheesecake on Pinterest and it is heavenly! It has a mouthwatering Oreo cookie crust, with a creamy cheesecake, and is topped with an espresso mousse and a smooth chocolate ganashe! I think I might leave out the mousse layer next time and just have the chocolate ganashe. It was delicious, I just don't think the cheesecake needed it.
Disclaimer: This cheesecake takes a long time to prepare and is easiest if prepared over two days. It is totally worth it though!
To make the OREO COOKIE CRUST you will need:
- 30 OREO COOKIES (one package)
- 4 Tbs UNSALTED BUTTER, melted
- 1-2 tsp ESPRESSO POWDER, optional
To make the CHEESECAKE you will need:
- 2 (8 oz.) boxes CREAM CHEESE, at room temperature
- 2/3 cup SUGAR
- 1/4 tsp SALT
- 1 tsp VANILLA EXTRACT
- 2 EGGS, at room temperature
- 2/3 cup HEAVY CREAM
To make the FRENCH CHOCOLATE MOUSSE you will need:
- 6 oz. SEMISWEET BAKING CHOCOLATE, (1 cup chocolate chips)
- 3 Tbs UNSALTED BUTTER
- 2 tsp ESPRESSO POWDER, optional
- 3 EGGS, separated
- 1/2 tsp CREAM OF TARTAR
- 1/4 cup + 2 Tbs SUGAR
- 1/2 cup HEAVY CREAM, cold
- 1/2 tsp VANILLA EXTRACT
To make the CHOCOLATE GANACHE you will need:
- 1/2 cup HEAVY CREAM
- 4.5 oz. BITTERSWEET CHOCOLATE
- 1 & 1/2 tsp VANILLA EXTRACT
The first thing you need to do is make the crust. To do this you either need a large baggie and a rolling pin, or a food processor. Using your equipment of choice, crush up about 30 Oreo cookies until they are Oreo crumbs. Then mix in the 4 tablespoons of butter and espresso powder. Once the butter and espresso powder are well incorporated, use a glass or measuring cup to press the mixture into a 9 inch spring-form pan. Wrap a double layer of aluminum foil around the bottom of the pan and then put it in the freezer while you make the cheesecake!
Put the cream cheese mixture into the pan with the crust. It should fill the pan about halfway. Then put the pan into a large roasting pan (or 10 x 10 inch baking dish if that is all you have) and add the boiling water into the roasting pan in order to create a water bath for cheesecake. Fill the roasting pan until the water goes about halfway up the outside of the spring-form pan.
Bake the cheesecake for 1 hour & 15 minutes to 1 hour & 30 minutes. The cheesecake may rise slightly over the top of the pan and will be slightly brown on top. After baking, turn the oven off and prop the oven door open, but leave the cheesecake in the oven for an extra hour to 'luxuriate' in the water bath.
After an hour the cheesecake will have fallen back down to about halfway up the side of the pan. Remove the spring-form pan from the water bath an remove the aluminum foil. Allow the cake to sit out until it reaches room temperature. Then cover and refrigerate overnight, or for a minimum of 4 hours.
To make the mousse start by melting 6 oz. semisweet baking chocolates and 3 tablespoons of butter in a heat proof bowl over a pot of simmering water. Whisk in the espresso powder in order to intensify the flavor of the chocolate a bit.
Remove the bowl from the heat and allow the chocolate to cool slightly. Then whisk in the 3 egg yolks one by one. (Keep the egg whites in a separate bowl or put them into your stand mixer!!)
Whisk the egg whites until they are foamy. Then add 1/2 tsp cream of tartar and continue beating. Slowly mix in 1/4 cup sugar and continue mixing until stiff peaks form.
Gently fold the egg white mixture into the (room temperature) chocolate mixture to lighten it.
Then, use your electric mixer to whip 1/2 cup of heavy cream. When it starts to thicken up add 2 tablespoons of sugar and 1/2 tsp vanilla. Continue whipping until the cream forms soft peaks.
Then, gently fold the whipped cream into the chocolate and egg white mixture. Be careful not to overwork the mousse, but still make sure that everything is well incorporated.
Spread a layer of mousse over the top of the chilled cheesecake. You will have extra mousse so don't worry about trying to put all of it on top. Cover the cheesecake and put it in the freezer for 30 minutes. (Don't leave the cheesecake in the freezer for more than 30 minutes. If you are going to chill it for longer, put it in the refrigerator.)
While the cheesecake and mousse are chilling you can start preparing the ganache! Heat 1/2 cup heavy cream in a small saucepan until it is just about to boil and then turn off the heat. Mix in 4.5 ounces of bittersweet chocolate until smooth. Then mix in 1 & 1/2 teaspoon of vanilla. Let the ganache cool for at least 15 minutes before smoothing it over the top of the mousse on the cheesecake.
Once the ganashe has cooled (and the cheesecake chilled for at least 30 minutes) spread the ganashe over the top of the mousse. You may have a little extra ganashe as well. Chill the cheesecake for at least another 15 minutes to allow the ganashe to set up (I'm sorry! I know you're so close now!!) Then you can release the cheesecake from the spring-form pan!! Finally! You're done!
Here are some pictures of my cheesecake!
It looks (& tastes!) so good!!
Is your mouth watering yet??
Chocolate Mousse Cheesecake
Ingredients:To make the OREO COOKIE CRUST you will need:
- 30 OREO COOKIES
- 4 Tbs UNSALTED BUTTER, melted
- 1-2 tsp ESPRESSO POWDER, optional
- 2 (8 oz.) boxes CREAM CHEESE, at room temperature
- 2/3 cup SUGAR
- 1/4 tsp SALT
- 1 tsp VANILLA EXTRACT
- 2 EGGS, at room temperature
- 2/3 cup HEAVY CREAM
- 6 oz. SEMISWEET BAKING CHOCOLATE, (1 cup chocolate chips)
- 3 Tbs UNSALTED BUTTER
- 2 tsp ESPRESSO POWDER, optional
- 3 EGGS, separated
- 1/2 tsp CREAM OF TARTAR
- 1/4 cup + 2 Tbs SUGAR
- 1/2 cup HEAVY CREAM, cold
- 1/2 tsp VANILLA EXTRACT
- 1/2 cup HEAVY CREAM
- 4.5 oz. BITTERSWEET CHOCOLATE
- 1 & 1/2 tsp VANILLA EXTRACT
Directions:
OREO COOKIE CRUST:
- The first thing you need to do is make the crust. To do this you either need a large baggie and a rolling pin, or a food processor. Using your equipment of choice, crush up about 30 Oreo cookies until they are Oreo crumbs.
- Mix in the butter and espresso powder.
- Use a glass or measuring cup to press the mixture into a 9 inch spring-form pan.
- Wrap a double layer of aluminum foil around the bottom of the pan and then put it in the freezer while you make the cheesecake!
CHEESECAKE:
- Preheat the oven to 325 degrees F. Also start to boil several cups of water.
- In a stand mixer, beat the cream cheese on medium speed for about 4 minutes. Add in 2/3 cup of sugar, 1/4 tsp of salt, and 1 tsp vanilla. Mix for another 4 minutes. Beat in the 2 eggs one at a time, letting each mix in for a minute before adding the next. Lastly, turn the mixer speed down to low and add 2/3 cup heavy cream.
- Put the cream cheese mixture into the pan with the crust. It should fill the pan about halfway.
- Put the pan into a large roasting pan (or 10 x 10 inch baking dish if that is all you have) and add the boiling water into the roasting pan in order to create a water bath for cheesecake. Fill the roasting pan until the water goes about halfway up the outside of the spring-form pan.
- Bake the cheesecake for 1 hour & 15 minutes to 1 hour & 30 minutes. The cheesecake may rise slightly over the top of the pan and will be slightly brown on top. After baking, turn the oven off and prop the oven door open, but leave the cheesecake in the oven for an extra hour to 'luxuriate' in the water bath.
- After an hour the cheesecake will have fallen back down to about halfway up the side of the pan.
- Remove the spring-form pan from the water bath an remove the aluminum foil. Allow the cake to sit out until it reaches room temperature. Then cover and refrigerate overnight, or for a minimum of 4 hours.
FRENCH CHOCOLATE MOUSSE:
- Start by melting 6 oz. semisweet baking chocolates and 3 tablespoons of butter in a heat proof bowl over a pot of simmering water.
- Whisk in the espresso powder in order to intensify the flavor of the chocolate a bit.
- Remove the bowl from the heat and allow the chocolate to cool slightly. Then whisk in the 3 egg yolks one by one. (Keep the egg whites in a separate bowl or put them into your stand mixer!!)
- Whisk the egg whites until they are foamy. Then add 1/2 tsp cream of tartar and continue beating. Slowly mix in 1/4 cup sugar and continue mixing until stiff peaks form.
- Gently fold the egg white mixture into the (room temperature) chocolate mixture to lighten it.
- Then, use your electric mixer to whip 1/2 cup of heavy cream. When it starts to thicken up add 2 tablespoons of sugar and 1/2 tsp vanilla. Continue whipping until the cream forms soft peaks.
- Gently fold the whipped cream into the chocolate and egg white mixture. Be careful not to overwork the mousse, but still make sure that everything is well incorporated.
- Spread a layer of mousse over the top of the chilled cheesecake. You will have extra mousse so don't worry about trying to put all of it on top.
- Cover the cheesecake and put it in the freezer for 30 minutes. (Don't leave the cheesecake in the freezer for more than 30 minutes. If you are going to chill it for longer, put it in the refrigerator.)
CHOCOLATE GANACHE:
- While the cheesecake and mousse are chilling you can start preparing the ganache! Heat 1/2 cup heavy cream in a small saucepan until it is just about to boil and then turn off the heat.
- Mix in 4.5 ounces of bittersweet chocolate until smooth. Then mix in 1 & 1/2 teaspoon of vanilla.
- Let the ganache cool for at least 15 minutes before smoothing it over the top of the mousse on the cheesecake.
- Once the ganashe has cooled (and the cheesecake chilled for at least 30 minutes) spread the ganashe over the top of the mousse. You may have a little extra ganashe as well.
- Chill the cheesecake for at least another 15 minutes to allow the ganashe to set up.
- Release the cheesecake from the spring-form pan!! Finally! You're done!
I found this wonderful recipe on this website: http://www.mangiodasola.com/2010/02/chocolate-mousse-cheesecake.html
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