Chocolate Mousse Cheesecake
User Reviews
4.9
Chocolate Mousse Cheesecake
Description
This Chocolate Mousse Cheesecake begins with a crust of finely ground Oreo cookies mixed with melted butter, pressed into a springform pan's bottom and partially up the sides. The cheesecake filling combines softened cream cheese with sugar, eggs, egg yolk, vanilla, and sour cream (or Greek yogurt) for a creamy yet firm base. Baking at 325°F for 45-60 minutes creates a set edge with a slightly jiggle-center texture.
After cooling, a chocolate mousse is prepared by melting high-quality semi-sweet chocolate and folding it into whipped heavy cream with vanilla extract, adding a light, airy texture atop the dense cheesecake. A ganache of semi-sweet chocolate chips, butter, heavy cream, vanilla, and powdered sugar is prepared and spread over the mousse to create a glossy, rich finish.
This multi-layered cheesecake combines contrasting textures: chewy cookie crust, smooth cheesecake, airy mousse, and silky ganache. It is best refrigerated before serving and kept chilled to preserve texture. The dessert should be consumed within a few days as freezing is not recommended due to mousse texture changes.
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons (70 grams) butter , melted
Cheesecake Layer:
- 12 ounces (340 grams) cream cheese , softened
- 3/4 cup (150 grams) granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (230 grams) sour cream or plain Greek yogurt
Chocolate Mousse
- 1 cup (240 grams) heavy whipping cream , divided
- 1 1/3 cups (226 grams) chocolate chips high quality, like Ghirardelli or Guittard, semi-sweet
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup (85 grams) chocolate chips semi-sweet
- 4 Tablespoons (56 grams) butter
- 1/4 cup (60 grams) heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon (7.5 grams) powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat the oven to 325 degrees F.
- Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
- Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
- Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat 1/2 cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
- Add remaining ½ cup cream and vanilla to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
- Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
- Refrigerate again for at least an hour before serving
Notes
- The Oreo crust can be prepared and refrigerated days ahead to streamline assembly.
- The cheesecake layer should be baked and cooled fully before adding mousse and ganache layers, which can be done the next day.
- Freezing is not recommended due to texture changes in mousse.
- Store leftovers refrigerated for 1-3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 240mg | 10% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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