Cheesecake Factory’s Chocolate Mousse Cheesecake Copycat
Apr 10, 2023 0:09:51 GMT -5
Post by PurplePuppy on Apr 10, 2023 0:09:51 GMT -5
Cheesecake Factory’s Chocolate Mousse Cheesecake Copycat Recipe
Ingredients
For the crust:
1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
For the filling:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
12 ounces semisweet chocolate, melted and cooled
1/4 cups baking soda
4 large eggs, room temperature, lightly beaten
For the mousse:
2 teaspoons unflavored gelatin
1 tablespoon cold water
4 ounces semisweet chocolate, chopped
3 cups heavy whipping cream, divided
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
Chocolate shavings, optional
Directions
Step 1: Prep your springform pan
Preheat the oven to 325°F. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. This should be about an 18-in. square of foil. Securely wrap the foil around the pan. This will make for a cleaner baking process.
Step 2: Make the crust
In a small bowl, combine wafer crumbs and sugar, then stir in the butter. Press the mixture into the bottom of the pan and 1 inch up the sides of the prepared pan. Place on a baking sheet, and bake for 10 minutes. Let cool on a wire rack.
Step 3: Make the middle layer
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cooled chocolate and cocoa. Add the eggs, and beat on low speed just until combined. Over-beating the mixture could result in a less fluffy cheesecake.
Pour this mixture over the crust. Place the springform pan in a large baking dish (like a roasting pan), and add 1 inch of boiling water to the larger pan.
Step 4: Bake the cheesecake
Bake the cheesecake for 55-60 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil from the bottom of the pan. Be careful and use oven mitts—the pan will be hot when removing the foil.
Cool the cheesecake on a wire rack for 10 minutes and then loosen the edges from the pan with a knife. Cool for another hour, and refrigerate overnight.
Step 5: Prep the mousse topping
Once the cheesecake has been refrigerated overnight, it’s time to make the mousse. In a small saucepan, sprinkle gelatin over 1 tablespoon of cold water. Let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Remove from heat.
Step 6: Melt chocolate
In the top of a double boiler or metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup of cream. Cook and stir until smooth. Stir in the gelatin mixture. Transfer to a medium bowl and cool to room temperature.
Step 7: Beat the mousse
In a large bowl, beat the remaining 2-1/2 cups of cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups of the whipped cream mixture into cooled semisweet chocolate. Spread over the cheesecake.
Step 8: Set the cheesecake
Cover and refrigerate the cheesecake and remaining whipped cream mixture until the mousse is set, about 25-30 minutes. Remove the rim from the springform pan. Garnish your silky cheesecake with the remaining whipped cream mixture and chocolate shavings for that restaurant quality presentation.
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Ingredients
For the crust:
1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
For the filling:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
12 ounces semisweet chocolate, melted and cooled
1/4 cups baking soda
4 large eggs, room temperature, lightly beaten
For the mousse:
2 teaspoons unflavored gelatin
1 tablespoon cold water
4 ounces semisweet chocolate, chopped
3 cups heavy whipping cream, divided
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
Chocolate shavings, optional
Directions
Step 1: Prep your springform pan
Preheat the oven to 325°F. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. This should be about an 18-in. square of foil. Securely wrap the foil around the pan. This will make for a cleaner baking process.
Step 2: Make the crust
In a small bowl, combine wafer crumbs and sugar, then stir in the butter. Press the mixture into the bottom of the pan and 1 inch up the sides of the prepared pan. Place on a baking sheet, and bake for 10 minutes. Let cool on a wire rack.
Step 3: Make the middle layer
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cooled chocolate and cocoa. Add the eggs, and beat on low speed just until combined. Over-beating the mixture could result in a less fluffy cheesecake.
Pour this mixture over the crust. Place the springform pan in a large baking dish (like a roasting pan), and add 1 inch of boiling water to the larger pan.
Step 4: Bake the cheesecake
Bake the cheesecake for 55-60 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil from the bottom of the pan. Be careful and use oven mitts—the pan will be hot when removing the foil.
Cool the cheesecake on a wire rack for 10 minutes and then loosen the edges from the pan with a knife. Cool for another hour, and refrigerate overnight.
Step 5: Prep the mousse topping
Once the cheesecake has been refrigerated overnight, it’s time to make the mousse. In a small saucepan, sprinkle gelatin over 1 tablespoon of cold water. Let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Remove from heat.
Step 6: Melt chocolate
In the top of a double boiler or metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup of cream. Cook and stir until smooth. Stir in the gelatin mixture. Transfer to a medium bowl and cool to room temperature.
Step 7: Beat the mousse
In a large bowl, beat the remaining 2-1/2 cups of cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups of the whipped cream mixture into cooled semisweet chocolate. Spread over the cheesecake.
Step 8: Set the cheesecake
Cover and refrigerate the cheesecake and remaining whipped cream mixture until the mousse is set, about 25-30 minutes. Remove the rim from the springform pan. Garnish your silky cheesecake with the remaining whipped cream mixture and chocolate shavings for that restaurant quality presentation.
link