Cheesecake Factory Chocolate Mousse Cheesecake Recipe 375

CHOCOLATE MOUSSE CHEESECAKE RECIPE (CHEESECAKE FACTORY COPYCAT)

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!

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
• Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch 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 mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• Add egg yolks; beat on low speed just until combined.
• In a small mixing 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 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.
• 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, if desired.
• Refrigerate leftovers.

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

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 RECIPE BY TASTY

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!