Chocolate Mousse Cheesecake Recipe
A rich copycat chocolate mousse cheesecake offers a decadent dessert experience easily prepared at home.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F and lightly grease a 9-inch springform pan.
-
Combine crushed cookies and sugar in a food processor, then blend in melted butter until combined; press this mixture into the bottom and slightly up the sides of the prepared pan.
-
Bake the crust for 12 minutes, then remove from the oven and reduce the temperature to 350 F.
-
Melt milk and chocolate in a small saucepan over medium heat, stir in espresso powder and vanilla, then remove from heat.
-
Beat cream cheese and sugar in a large bowl, add eggs one at a time, then mix in the chocolate mixture until fully combined.
-
Pour the cheesecake batter over the crust and bake for 30 to 40 minutes, until the center is slightly jiggly and edges are set.
-
Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour, then cool completely on a wire rack, cover, and refrigerate.
-
Whisk egg yolks and sugar until frothy; heat 3/4 cup cream until steaming, then remove, add chocolate, and stir until melted.
-
Slowly whisk the chocolate-cream mixture into the egg yolks, then cool to room temperature.
-
Beat egg whites until stiff peaks form; gently fold 1/3 into the chocolate mixture, then fold in the remaining egg whites.
-
Beat the remaining cream until stiff peaks form, then fold into the chocolate mousse mixture.
-
Spread the chocolate mousse over the chilled cheesecake, cover, and refrigerate for at least 6 hours or overnight.
-
Release the chilled cheesecake from the springform pan, then slice and serve.