Chocolate Mousse Cheesecake
Here’s a chocolate cream cheesecake topped with a chocolate mousse. Are we chocoholics in heaven yet? For variations, try using chocolate cookies in place of vanilla wafers in the crust and sweet baking chocolate in the chocolate mousse.
Ingredients
- Crust
- vanilla wafers - 15
- sugar - 2 tablespoons
- unsweetened confectioners’ cocoa - 1 tablespoon
- butter, softened - 2 tablespoons
- Filling
- semisweet chocolate, chopped - 6 ounces
- butter - 1⁄4 cup (1⁄2 stick)
- cream cheese, at room temperature - 20 ounces
- eggs - 2
- egg yolks - 3
- sugar - 1 cup
- pure vanilla extract - 1 teaspoon
- Chocolate Mousse Topping
- semisweet chocolate, chopped - 6 ounces
- rum - 1 tablespoon
- heavy (whipping) cream - 2-1⁄3 cups
- sugar - 1⁄2 cup
Instructions
To make the crust: Preheat the oven to 350 F. Oil a 10-inch cheesecake pan. In a blender combine the vanilla wafers, sugar, cocoa, and butter, and grind until fine. Press the crust onto the bottom of the pan.
To make the filling: In a double boiler over barely simmering water melt the chocolate and butter, stirring until smooth. In a blender or food processor combine the chocolate mixture, cream cheese, eggs, egg yolks, sugar, and vanilla until well blended. Pour over the crust. Bake for 35 minutes or until set. Let cool completely.
To make the topping: In a double boiler over barely simmering water melt the chocolate with the rum and 1⁄3 cup of the cream, stirring until smooth; set aside to cool. In a deep, medium bowl whip the remaining 2 cups of cream until stiff peaks form. Fold in the sugar and the chocolate mixture. Cover and chill. Pipe the mousse onto the cheesecake with a pastry bag. Chill for 2 hours.
