Chocolate Mousse Cheesecake
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Chocolate Mousse Cheesecake. This luscious chocolate mousse cheesecake is baked in a water bath, keeping it light, creamy and melt-in-your mouth delectable.
Originally published September 25, 2012.
Today, marks the 5th anniversary of Rock Recipes! When I started a personal recipe blog back in 2007, I never imagined that it would grow as much as it has.
Up until that point, I had never written down recipes that I came up with or modified to suit our family's taste.
My sister started insisting that I provide her with some of my favourite recipes. At the same time, I hd an upcoming major ankle surgery looming that would have me in a wheelchair for several months.
I decided having all that time away from work was a good opportunity to start a recipe blog as a reference for family and friends.
Over 100 of the very first recipes on Rock Recipes, with the enormous help of Spouse, were made, written and photographed from that wheelchair. One of the visual memories I carry from that time is of the kitchen door frame.
My wheelchair just barely fit through that door. Over the months, I gradually wore all the paint off the door frame from so many trips back and forth to the kitchen.
I must have tried Lynn's patience to the limit. I'm demanding enough at the best of times, so having me immobilized was no treat, to be sure!
Slow beginnings.
In the first 30 days the website went online it received 6,830 hits, as family and friends started following our recipes. I thought at the time that was great that a couple of hundred times a day someone was visiting a page on our site.
Fast forward five years and incredibly, the number of page hits in the last 30 days was 453,528!! (2018 update. Our traffic now reaches over 1.3 million pageviews a month and up to 3 million pageviews a month during the busy Christmas season.)
I never would have predicted that level of growth. But with the advent of social media, more and more folks started following Rock Recipes on Facebook, Twitter, by email, RSS feeds & Pinterest.
lowly and steadily our readership has increased.
This past year has seen the biggest growth ever and we are looking forward to seeing what the year ahead holds. Thanks to you all for your continued support for what we do here, it is very much appreciated and stay tuned, we are not finished yet.
To celebrate our anniversary we return to an updated version of our chocolate cheesecake which was one of the very first recipes we posted on that first day, five years ago. I've updated the recipe and introduced a new method for adding the whipping cream to the batter, which results in a silky smooth, lighter textured cheesecake. I will be incorporating that idea into future cheesecake recipes for sure.
Some cheesecake tips:
I bake my cheesecakes in a 10 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake.
The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
Even if you choose not to use a water bath method, wrapping the outside of your spring form pan with 4 or 5 layers of heavy duty aluminum foil will greatly help the even distribution of heat through your cheesecake as it bakes, making it more evenly creamy from edges to middle.
If you love cheesecake, but in a more portion controlled amount, be sure to try our Chocolate Cheesecake Cupcakes too!
Like this Chocolate Mousse Cheesecake recipe?
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Chocolate Mousse Cheesecake
This luscious chocolate mousse cheesecake is baked in a water bath, keeping it light, creamy and melt-in-your mouth deletable.
Ingredients
For the Cookie Crumb Crust
- 1 ½ cups Oreo Cookie Crumbs
- ⅓ cup melted butter
- 3 tablespoon sugar
For the Chocolate Mousse Cheesecake batter
- 1 ½ pounds cream cheese, three 8 oz blocks
- 3 squares unsweetened baking chocolate, 3 ounces of chocolate in total, melted ( In a pinch you can substitute ⅔ cup cocoa)
- 1 ¼ cups sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1 cup whipping cream
- 2 tablespoon powdered sugar
For the Ganache Glaze
- ¼ cup whipping cream
- ¾ cup semi sweet or dark chocolate chips
Instructions
For the Cookie Crumb Crust
- Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
- Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.
For the Chocolate Mousse Cheesecake batter
- Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the 2 teaspoon vanilla extract.
- In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.
- Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)
- Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.
For the Ganache Glaze
- In a small saucepan, scald but do not boil ¼ cup whipping cream
- Then melt in the chocolate chips on low heat:
- Pour over cooled cake and garnish with fresh berries if you like.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
16Serving Size
1 servingAmount Per Serving Calories 377Total Fat 28gSaturated Fat 15gUnsaturated Fat 0gCholesterol 114mgSodium 238mgCarbohydrates 27gSugar 21gProtein 4g
Happy anniversary! This cheesecake looks like a fantastic way to celebrate!
Should the cheesecake be refrigerated? Or can it sit on the counter?
All cheesecakes need to be refidgerated.
How do you make the ganache glossy? Mine never seems to be after it's stirred and that layer off the top comes off, looks like choc milk lol..
FYI I luvluvluv your recipes! I've not gone to another site since I found it, I'm born in Vegas but I could definitely fit in where you're from because what a jackpot of comfort food you prepare! My new happy place.. lol..
so, thank you Barry and I can't wait to get your cookbooks as well..;).
Thanks! Definitely use good chocolate, I use at least 50% cocoa chocolate and be sure not to overheat the ganache. A tablespoon or so of corn syrup can also improve shine.
After taking it out of the oven, the cheesecake is no longer glossy but still jiggles quite a bit. Is this normal for this type of cheesecake? And should it be refrigerated overnight before adding the ganache?
Normal, yes, and it should be well chilled before glazing.
Just made this cheesecake and it was a success! Imdid not do the watebath but I did wrap the pan in foil. Could you tell me how many oz are in your chocolate baking squares? My baker's chocolate comes in sections of 12 and 4 sections equal1 oz.
Yes I've seen it that way too. They seem to have abandoned the old ! ounce blocks. In any case its 3 ounces of chocolate in total. I've updated the recipe to reflect the with of the chocolate needed.
I made this for a dinner party and it was a huge hit. Folding whipped cream in really makes it very light and fluffy.
Oh my goodness...heaven on earth! My husband and I started having Cheesecake Factory dates and we decided that our favorite of the ones we tried was the chocolate mousse one. So in an endeavor to make a luscious chocolate mousse cheesecake at home I stumbled upon this recipe. This does NOT disappoint. I'm currently making it my third time. The second I cheated and didn't use the bain marie and it showed! It was still edible but not nearly as luscious as the first time with the bain marie. Thanks for the WONDERFUL recipe!! I'm just a young mom, but I'll make sure my grandkids get to experience this new family favorite!
So great to hear! That bain marie makes a big difference to the texture for sure.
I made this a week ago and it was a hit. I removed the cream in the middle before crumbling the Oreo cookies and measured a cup and a half which resulted in a very thin crust. Was I suppose to crumble the cookies with the cream intact?
You can buy oreo cookie crumbs. No need to go to those sorts of measures. Increase the ingredients by half if you prefer a thicker base.
This is my first time on your blog. I think it's an incredible blog. I wish my Aunt would have thought of doing what u did, Bravo to you!
I should also mention that it's cracking quite a bit which usually tells me that it's done but boy, is it jiggly! It does not look like it's done at all. Every other cheesecake I've ever made has had a *slight* jiggle in the middle which I'm accustomed to... but never like this where the whole thing jiggles quite a lot!
Hello Margaret, I am not in the habit of deleting comments. You did not see a reply right away because I approve comments to weed out the spammers; a necessity I'm afraid. I also cannot give real time feedback.I'm not online 24 hours and I get many comments and questions a day, with here and on social media.
This cheesecake is meant to be much lighter in texture than more typically stodgy recipes. A jiggle is usually not a problem, but by your own admission, you overbooked the cake by a considerable amount of time. I obviously have no control over your decisions in that regard.
I don't have oven so can I make it in cooker..??
What is a cooker?
Pressure cooker
What!!? Seriously? Is that really a thing? I've never heard of such a thing; much less try it. I'd be totally scared to go anywhere near that idea!
Barry, Baking in an Instant Pot Cooker is all the rage. I haven't tried it yet, but I love my Instantpot!
Sorry, I don't own one.
Barry,
Enjoying your recipes very much.
Question: can I make the cheesecake ( with mouse) ahead of time and freeze it for a couple of days
Yes indeed.
If I make it and keep it in the fridge for 4 days would it be okay thanks
I don't give food safety advice but 4 days is too long for my freshness meter.
Hi. Just a thought. I use oven bags around my pan then the foil to keep the water out. It works.
Congratulations on such a successful blog, getting millions of visits. I can understand why. Real food (Not out of a box or can), easy to follow directions, and delicious food. We would rather have a delicious meal cooked at home than go out to a restaurant. Your recipes make it easy to choose a meal at home.
Hello! One question. Does the cream cheese have to be at room temp before I cream it or can it be straight out of the fridge?
It’s easier to mix if it’s at room temperature