Chocolate Mousse Cheesecake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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As if cheesecake wasn't enough of an indulgence, this version also features irresistible chocolate mousse. It's a delightful, do-ahead dessert for special occasions.Julie Dunsworth, Oviedo, Florida Ingredients:
1-1/4 cups graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons baking cocoa |
1/3 cup butter, melted |
cheesecake layer: |
12 ounces cream cheese, softened |
3/4 cup sugar |
2 eggs, lightly beaten |
1 cup (8 ounces) sour cream |
3 teaspoons vanilla extract |
3 teaspoons coffee liqueur |
mousse and topping layers: |
1 envelope unflavored gelatin |
1/4 cup cold water |
4 egg yolks |
3/4 cup 2% milk |
1/3 cup sugar |
1-1/2 teaspoons instant coffee granules |
4 ounces semisweet chocolate, chopped |
1 tablespoon light rum |
1-1/2 teaspoons vanilla extract, divided |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
garnish: |
5 ounces dark chocolate candy coating, chopped |
5 ounces white candy coating, chopped |
Directions:
1. In a small bowl, combine the cracker crumbs, sugar, cocoa and butter; press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
2. For cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the sour cream, vanilla and coffee liqueur; beat just until combined. Pour over crust. Place pan on a baking sheet.
3. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
4. For mousse and topping: In a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. In a small saucepan, combine the egg yolks, milk, sugar and coffee granules. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
5. Remove from the heat; whisk in gelatin until dissolved. Stir in the chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted. Pour into a small bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened.
6. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Fold half of cream into mousse mixture; spread over cheesecake. Top with remaining cream. Cover and refrigerate overnight.
7. For chocolate curl garnish: In a microwave, melt dark chocolate candy coating; stir until smooth. Spread a thin layer over baking sheet and drag a fork through chocolate. Let stand at room temperature until set.
8. Repeat with white candy coating; carefully spread over dark candy coating. Let stand at room temperature just until set. Holding a dough scraper or sturdy metal spatula at a 45° angle, scrape over the top of the chocolate to form striped curls. Decorate cake with curls. Yield: 12 servings.
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