Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake (noun): [chaw-kuh-lit moos cheez-keyk] A creamy cheesecake atop a cookie crust with a thick layer of fluffy chocolate mousse and a rich chocolate ganache topping.

Cheesecake number 2 was a success! I still can’t believe I was nervous about this whole cheesecake thing, it’s super easy and so good! This one was my own creation so I’m surprised it worked out so well. It’s also the first time I have attempted to make chocolate mousse, and it was long overdue considering the name of this site. I chose a really simple chocolate mousse recipe because I didn’t want to have too many things competing with the cheesecake itself. The top ganache is the same one that I use for a lot of my recipes. In fact, I used some left over from my Chocolate Peanut Butter Cupcakes for this. I’ve also used this ganache as the filling for my Guinness-Gasms.

For this cheesecake, I decided to use an 11” springform pan instead of the normal 9”, only because I didn’t want it to be too tall once I added the mousse and the ganache. But the recipe itself will fit into a standard 9” pan as well, it’ll just be a bit taller. This is one of those recipe that’s better made in steps. If you do it all at once it may seem a bit overwhelming. When I made this, I made the cheesecake itself the night before so that it had overnight to chill properly. Then in the morning I made the chocolate mousse and the ganache and then gave everything another hour or so to chill together in the fridge before serving.

Seriously, make this. If you don’t bake, find someone to make it for you.

INGREDIENTS:

CRUST:

  • 2 cups chocolate graham cracker crumbs
  • 7 tablespoons unsalted butter, melted

CHEESECAKE:

  • 24 ounces cream cheese (3 8 ounce packages)
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup heavy cream

MOUSSE:

  • 1 1/2 cups heavy cream
  • 7 ounces bittersweet chocolate, chopped

GANACHE TOPPING:

  • 4 ounces bittersweet chocolate
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter
INSTRUCTIONS:
  • Preheat oven to 350 degrees.
  • Start with the crust by crushing the chocolate graham crackers into fine crumbs.

  • Melt the 7 tablespoons of butter and combine with the graham cracker crumbs.
  • Press the mixture evenly onto the bottom of a springform pan.
  • Place the springform pan on a baking sheet, so that nothing spills out into the oven while baking.

  • Now move on to the cheesecake layer by combining the cream cheese and sugar in a large bowl using an electric mixer. Beat until creamy and smooth.
  • Add the eggs, one at a time, beating well after each addition.
  • After all four eggs, add the vanilla and the heavy cream, and beat to combine.
  • Once the mixture is smooth and combined, pour it into the springform pan over top of the crust.

  • Put the springform pan (still atop the baking sheet) in the oven until the sides are set but the middle is still wobbly. For me this is usually about 40-50 minutes.
  • Once done, let the cheesecake cool for about an hour.
  • After it’s set, put the cheesecake in the fridge for at least 3 hours (I usually leave mine overnight).

  • While the cheesecake is cooling, get started on the chocolate mousse layer by melting the bittersweet chocolate using the double boiling method (you can try the microwave if you’re confident you won’t overcook and burn it).

  • While your chocolate is melting, use an electric mixer to beat the heavy cream in a bowl. You want the cream to be fluffy and form stiff peaks. This will take a few minutes of mixing.
  • Once that’s done, pour in your melted chocolate and carefully fold it into the whipped cream mixture with a rubber spatula. Be sure to not over mix it, or it will ruin the fluffy texture you’ve just created!

  • Spread the mousse onto the cheesecake (make sure the cheesecake is at least at room temperature and not hot!).
  • Stick the cheesecake back in the fridge for the remaining cooling time. If you left the cheesecake overnight and are adding the mousse, it only needs about an hour of chilling time.

  • Now for the ganache topping. Chop up your bittersweet chocolate and put it in a bowl.
  • In a skillet, bring the heavy cream to a simmer.
  • Pour the hot cream over the chocolate and begin mixing.
  • Add in the butter and stir everything until it is melted and smooth.

  • Pour the ganache onto the cheesecake, covering the chocolate mousse layer.
  • Put everything back in the fridge and let cool for an additional half hour until the ganache is set.

  • After waiting until everything has chilled and set, you can slice and serve the cake, finally!

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