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Chocolate Mousse Cheesecake




Source of Recipe


Mangiodasola.com


Recipe Introduction


I made this fabulous dessert for Valentine’s day 2012. It is absolutely delicious and beautiful and impressive. In spite of all of that, it is not very difficult to make, especially since you can spread out the prep over 3 days, which is what I did. This dessert is 4 layers: crust, cheesecake, mousse and ganache – none of which is hard to make. The cheesecake is adapted from a Dorie Greenspan recipe and the mousse from a Tyler Florence recipe. I did the crust and cheesecake one day, the mousse the next and the ganache the day that I served it. You can use a little melted white chocolate to decorate the ganache, if you like. Using a HOT knife, this cake cuts beautifully and really shows off the layers. You’ll notice that there is optional espresso powder in the crust, mousse and ganache. I detest any trace of coffee flavor, so I left it out.


Recipe Link: http://www.mangiodasola.com/2010/02/chocolate-mousse-cheesecake.html

List of Ingredients




OREO COOKY CRUST:
30-32 Oreo cookies
4 T. sweet butter (1/2 stick), melted
1-2 t. espresso powder (optional)

CHEESECAKE LAYER:
1 LB. cream cheese, room temperature
2/3 C. sugar
1/4 t. salt
1 t. vanilla extract
2 large eggs, at room temperature
2/3 C. heavy cream

CHOCOLATE MOUSSE:
6 oz. good dark chocolate, chopped
3 T. sweet butter, softened
2 t. espresso powder (optional)
3 eggs, separated
1/2 t. cream of tartar
1/4 C. plus 2 T. sugar
1/2 C. heavy cream, cold
1/2 t. vanilla extract

CHOCOLATE GANACHE:
1/2 C. heavy cream
4.5 oz. dark chocolate, chopped
1 t. Espresso powder (optional)
1 1/2 t. dark rum (I used vanilla extract instead)[so did I]


Recipe



OREO COOKY CRUST:
Wrap the bottom and sides of a 9-inch springform pan in two layers of heavy duty foil.

Crush cookies in a food processor. Add the melted butter and espresso powder (if using) and pulse a few times to mix. Press into the bottom and up the sides of the springform pan using your fingers and the bottom of a glass or measuring cup. Place the crust in the freezer while making the cheesecake.

CHEESECAKE:

Put a pot of water on to boil. Preheat the oven to 325 degrees.

In a stand mixer, with the paddle attachment, beat the cream cheese at medium speed about 4 minutes, until smooth. With the mixer running, add the sugar and salt and beat for another 4 minutes – until the cream is light and fluffy. Beat in the vanilla and then the eggs, one at a time. Beat for a minute after adding each egg. Reduce the speed to low and beat in the heavy cream.

Pour mixture into the springform pan and place in a roasting pan. Place in the oven and CAREFULLY pour hot water into the roasting pan about half way up the sides of the springform pan. Bake for 1 hour and 15-30 minutes – the cheesecake should be golden and fairly firm. Turn the oven off, prop the door open slightly and let sit for another hour.

After an hour, carefully remove from the oven. Lift the springform pan out of the roaster and set on a towel to dry. Remove the foil and completely cool the cheesecake on a rack. When cooled, refrigerate at least 4 hours, covered. DO NOT REMOVE THE RING!


MOUSSE:
Once the cheesecake is cold you can top with the mousse [I waited until the next day to make the mousse].

Melt the chocolate and butter in a double boiler [or whichever contraption you use to substitute for a double boiler – I use a metal bowl over a pan of simmering water]. Whisk until smooth. Add the espresso powder if using and mix. Remove from heat and let cool slightly. Add the egg yolks, one at a time, whisking until each is incorporated.

In a stand mixer, using the whisk attachment, beat the egg whites until foamy and then add the cream of tartar and continue to beat. Gradually add in the 1/4 c. sugar and continue beating until the whites are stiff and glossy. Place the whites in a bowl and toss the mixer bowl and whisk attachment in the fridge for a couple of minutes (no need to wash).

Using the now cold mixer bowl and whisk, beat the heavy cream until it begins to foam and thicken up. Add the remaining 2 T. sugar and the vanilla. Keep whipping the cream until it holds soft peaks.

Fold 1/4 of the whites into the chocolate mixture, then gently fold in the rest. Very carefully fold in the whipped cream. You want it completely blended, but be careful not to overmix. Spread the mousse over the cold cheesecake, cover and refrigerate for a few hours [I left it overnight].

CHOCOLATE GANACHE:
Gently heat the cream in a small saucepan. Just before it boils (small bubbles will form at the sides of the pan), remove from heat and put the chopped chocolate in. Stir until smooth and add the espresso powder, if using. Allow to cool about 15 minutes before covering cheesecake.

Remove the ring from the springform pan. Pour the ganache over the mousse and spread with an offset spatula. You want it even and as smooth as you can get it. A few drips over the side are unavoidable and looks good. You may not need all of the ganache. Refrigerate.