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)

Chocolate Mousse Cheesecake

Ingredients

  • 32 sandwich cookies (oreos)
  • 4 tablespoons melted butter
  • 1 pound cream cheese (2 8oz cream cheese)
  • 2/3 cups sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2/3 cups sour cream (or heavy cream)
  • 6 ounces semi-sweet chocolate chips
  • 3 tablespoons unsalted butter
  • 3 large eggs (seperated)
  • 1/2 teaspoon cream of tarter
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 4.5 ounces bitter sweet chocolate
  • 1 teaspoon vanilla extract

Directions

Step 1
Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake
Step 2
Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.
Step 3
Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.
Step 4
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)
Step 5
Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven's heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
Step 6
After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
Step 7
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.
Step 8
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
Step 9
In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form
Step 10
Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.
Step 11
Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.

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