CHOCOLATE MOUSSE CHEESECAKE RECIPE:
NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it’s made.
Layer 1: Oreo Cookie Crust
- 30-32 Oreo cookies (or chocolate sandwich cookies)
- 4 Tbsp unsalted butter (1/2 stick), melted
- 1-2 tsp espresso powder (optional)
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.
Layer 2: Tall & Creamy Cheesecake
For the cheesecake:
- 1 pound (two 8-ounce boxes) cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 2/3 cup heavy cream (or sour cream or combination)
Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.
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.
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.)
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.
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.
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.
Layer 3: Mousse au chocolat / French Chocolate Mousse
- 6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate)
- 3 tablespoons unsalted butter, softened
- 2 tsp espresso powder (added to intensify chocolate flavor, optional)
- 3 eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
- 1/2 teaspoon vanilla extract
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.
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.
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.
Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.
Top layer: Espresso Ganache
- 1/2 cup heavy cream
- 4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate)
- 1 tsp espresso powder (optional)
- 1 1/2 tsp dark rum (I used vanilla extract instead)
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.
Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a “crumb” crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don’t do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.
Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.
These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be perfect for your next party. Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. How sweet it is!
- 1 cup chocolate cookie crumbs
- about 13 chocolate sandwich cookies
- 1 Tbsp granulated sugar
- 5 Tbsp melted butter
Raspberry Sauce -
- 6 oz (a slightly rounded cup)
- 3 Tbsp granulated sugar
- 1 tsp corn starch
- 2 (8oz) blocks of full fat cream cheese, room temperature
- 2/3 cup granulated sugar
- 1/8 tsp table salt
- 1 tsp vanilla
- 1/2 tsp lemon zest (about 1 lemon)
- 2 large eggs, room temperature
- 1/2 cup full fat sour cream, room temperature
Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300 F.
Crust - In a food processor, mix all ingredients until they resemble wet sand… umm.. dirt. Haha! Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.
Raspberry sauce - Mix all ingredients in a cold saucepan, and heat until bubbling. Break down the raspberries by mashing them. I used my potato masher for this. Remove from heat when thicken. Transfer to a glass container and cool in the refrigerator until needed.
Filling - Mix all room temperature ingredients in a stand mixer, on low. You don’t want to mix on high because it will put too much air into the batter. Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter. Next, add three “drops” of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.
Bake on 300 F for 18-22 minutes. The center should still be a little bit “jiggly” and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours.
* Special thanks to Menu Musings for sharing this recipe with us
Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits.
Finally, a simple and easy way to make individual servings of cheesecake that are perfectly portable. Your slow cooker is the key to creating the warm, moist environment that’s best for baking cheesecakes.
HINT: There’s a huge difference in temperature, not to mention texture, between cream cheese straight from the fridge and cream cheese that’s been at room temperature for an hour.
If there’s one thing you can do to ensure a smooth batter for your cheesecake, it’s taking the time to let the cream cheese warm up.
Prepare your favorite cheesecake batter according to the recipe directions. I used our Brooklyn-style cheesecake filling for its richness and perfect texture. Don’t worry about tracking it down, I’ve found it here for you: RECIPE.
In a small bowl, mix 1 cup graham cracker crumbs with 1 tablespoon sugar. Place 2 tablespoons sweetened crumbs in each of seven 1/2-pint Mason jars. Press down lightly.
One of the beautiful things about this method is that you never have to turn on the oven. Even the crust bakes in the slow cooker. If you like a richer crust you can add melted butter to the crumb mixture, but I happen to like the crumbs a little looser and crisp.
Place the jars in a 7- to 8-quart slow cooker. Can you see the messy jar I filled up in the back? Do try to be a little neater than I was.
Fill each jar 3/4 full with your cheesecake filling. I found pouring the filling from a pitcher with a spout to be a great help.
Cheesecakes bake best in a warm water bath, called a bain marie. With the temperature control of the slow cooker, the water stays at a constant temperature and the moist air keeps the cakes from forming a crust on top.
To fill the cooker with water, loosely place a lid on each jar to prevent water from splashing in. Pour warm water in until the level reaches at least halfway up the sides of the jars.
Remove the lids from the jars, cover the slow cooker, and set the cooker to high for 1 to 2 hours.
I know this seems like a very wide range of time for cooking, but slow cookers vary, cheesecake batters vary, so it’s better to have a big window.
To test the cakes for doneness, insert a knife about 1/2″ in from the outer edge. The blade should come out moist, but clean. The centers of the cakes should no longer be wiggly or jiggly.
Turn off the slow cooker and allow the cheesecakes to cool down for about 20 minutes before transferring them to a rack.
Allow the cheesecakes to rest at room temperature for an hour before sealing with lids and rings. Chill the jars in the fridge for several hours (or up to overnight) before serving. Store tightly covered in the fridge for up to a week.
I’ve never been a big fan of freezing cheesecakes, but I’m pretty sure these would survive well in the freezer for at least a month.
Pass the berries, cherries, hot fudge sauce, and whipped cream for a topping party. Each person can create his or her own favorite combination, then dig in with a long-handled spoon.
* Guest Blog and Recipe Credit: King Arthur Flour
Guest Blog: Kayla
- Approximately 3 cups white chocolate
- 1 cup sweetened condensed milk
- 1 tbs butter
- 1 1/2 cups marshmallow fluff
- 1 box (3.4 oz) Jell-O cheesecake pie filling mix
- 3 tbs Jell-O Strawberry Gelatin
Prep a 9x9 or a 9x13 inch dish with wax paper. This will help you remove the block of fudge and cut it nicely.
Mix the chocolate chips & butter with the sweetened condensed milk and melt over medium heat in a saucepan.
Once smooth, add in the cheesecake mix and stir until combined. It’ll look grainy at first, but keep stirring for a minute or two.
Add in the marshmallow fluff and stir until mixture is smooth and creamy.
Pour 2/3 of the mixture into your pan.
Add 1-3 tbs of the strawberry gelatin mix into the remaining mixture. Stir until even in color.
Pour the remaining mixture into the pan, use a toothpick to swirl the two together.
Refrigerate until set, remove from pan and cut! That’s it!!
* Recipe and Photos by Say Not Sweet Anne (Special Thanks to Kayla!)
Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don’t even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools … aka my secret weapons : )
You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they’re free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer.
If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that “Wow! How did you do that?” factor without hours of hard work, then this is definitely the dessert you will want to make! Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust.
White Chocolate Raspberry Cheesecake
Yields 8 servings
1 store-bought pre-made oreo crust (save the lid)
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg white
1 tsp vanilla extract
1/2 Tbsp lemon juice
6 oz. white chocolate, chopped or 1 cup white chocolate chips
1/4 cup heavy whipping cream
Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don’t want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top.
Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake.
Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don’t lift the toothpick out until you finish the last circle).
Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (optional)
Don’t worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect. Have fun making it and don’t stress too much about the look, art is never perfect, it’s unique!
Also, this dessert makes for an amazing holiday gift to friends and family.
Go beyond the sandwich and try this lusciously creamy cheesecake made with your favorite childhood spread.
- 1 1/2 cup(s) Chocolate Wafer Cookie Crumbs
- 4 tablespoon(s)
- Butter, melted
- 4 package(s) (8-ounce) Cream Cheese, softened
- 1 cup(s) Creamy Peanut Butter
- 1 cup(s) Sugar
- 4 large Eggs, at room temperature
- 1/2 cup(s) Sour Cream
- 2 teaspoon(s) Vanilla Extract
- 3 ounce(s) Bittersweet Chocolate, melted
- 6 Regular-Size Peanut Butter Cups, quartered
- To make the crust: Heat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray; tightly cover outside of pan with a double thickness of foil. Combine cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1/2 inch up the sides of prepared pan. Bake 10 minutes; let cool on a wire rack.
- To make the filling: In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, 1 at a time, until just blended. Beat in sour cream and vanilla. Remove 1 1/2 cups of the batter to a medium bowl; stir in chocolate. Add peanut butter to cream cheese mixture in large bowl and beat until smooth. Remove 1 3/4 cups of the peanut butter batter to a medium bowl and reserve.
- Spoon the remaining peanut butter batter over crust in pan. Top evenly with peanut butter cups, gently pressing pieces into batter. Alternately drop reserved chocolate batter and reserved peanut butter batter on top of peanut butter cups to cover; swirl batters together with a skewer or a knife to marbleize.
- Place cheesecake in a larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 inch up sides of springform pan. Bake 1 hour, or until cake barely jiggles in the center.
- Remove cheesecake from water bath; remove foil. Using a thin knife, carefully cut around top edge of cake where it meets the pan to release. Let cool completely on wire rack. Cover and refrigerate until cold, 6 hours or overnight.
- To serve, run a sharp knife around edge of pan to loosen and remove side of pan.
Oreo Cookie Cheesecake
Have you ever had an Oreo Cheesecake from the Cheesecake Factory? If you haven’t, you have no idea what you have been missing.
Since I love cheesecake I was searching for a recipe and found one from the Chessecake Factory for this heavenly dessert. I have not tried this Oreo recipe yet but plan to soon. Imagine serving this cheesecake at your bridal shower or to wedding guests. If you aren’t into cooking, you can give this recipe to your caterer.
Cheesecake Factory Oreo Cheesecake Recipe
1 package (20 oz) Oreo cookies
1/3 cup unsalted butter (melted)
3 (8 oz) packages cream cheese - room temperature
3/4 cup sugar, 4 eggs lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
Additional Oreo cookies, halved (optional)
- Finely crush 26-30 cookies and set aside.
- Coarsely chop remaining cookies and set aside.
- Mix together finely crushed cookie crumbs and melted butter.
- Press cookie/butter mixture on the bottom and two inches up the sides of a 9-inch springform pan and set aside.
- Beat cream cheese and sugar in bowl with electric sociable astatine medium speed until creamy.
- Blend in lightly beaten eggs, one astatine a time, stirring by hand, to mix well after each addition.
- Stir in sour cream and vanilla, until well blended.
- Fold sliced cookies into the cheesecake batter.
- Pour mixture into prepared crust.
- Bake at 350 degrees for 55-60 minutes.
- Cool on wire rack astatine room temperature for about 15 minutes.
- Run a thin blade stab around the inside of the pan between the pan and crust, being careful non to cut into the cake.
- When cooled to room temp, refrigerate for at least 4 hours.
- Remove side from pan; garnish with whipped cream, and a cookie half.
Photo credit: Cheesecake Factory
These would be cute for a bridal shower.
Yield: 32 cupcakes
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Credits: Annie’s Eats (Thanks! Love this recipe)