Chocolate Mousse Cheesecake

Cheesecake has become pretty easy for me to make. The hardest part about making this cheese cake was the mousse. I’ve never made mousse before and that was a first for for me. All you do is melt some chocolate and quickly stir in the egg yolks. While the chocolate is melting beat the egg whites until they form stiff peaks. Gently fold in everything together. The mousse thickens in the fridge as it sets.

Do you have to use a water bath when making cheese cake? No. I don’t bother messing with that. The cheese cake seems to cook just fine without one. I still get cracks but every cheese cake isn’t perfect. Do you have to wait for the eggs and cream cheese to come to room temperature? I actually use my food processor to make cheese cake. I think the food processor helps everything to combine easier. There have been times when I make cheese cake the cream cheese ended up looking like cottage cheese for some reason. So, I just use a food processor pretty much. I love my food processor.

This cheesecake has raw eggs in it. If you don’t like eating raw eggs, then there’s another chocolate mousse recipe I found which you can find here. It is an Alton Brown recipe and instead of raw eggs he uses gelatin to thicken the mousse mixture up. Is it safe to eat raw eggs? Yes, people put them in protein shakes and how many times have you eaten raw cookie dough and lived to see the next day? 😉

I loved this cheese cake. I think the mousse layer makes it and I love all the different colored layers you see when you cut into the cheese cake.

Recipe from Mangio de Sola (slightly adapted)

[gmc_recipe 5906]

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