Do you love The Cheesecake Factory cheesecake? One of the many facts about The Cheesecake Factory cheesecake we’ve always known is just how impeccable each bite is. For this copycat recipe, you’re going to want to mix some tips you’ve learned from making the perfect cheesecake with your knowledge of whipping up the best chocolate mousse (of course, we’re talking about Julia Child’s chocolate mousse).
To get the marriage of mousse and cheesecake just perfect, it might take some practice, but the end result will be sweetly satisfying. Build a solid foundation with the crust, get the water bath technique down, whip the mousse to the right consistency and you’re on your way to the most indulgent chocolate mousse cheesecake possibly ever.
Copycat The Cheesecake Factory Chocolate Mousse Cheesecake Ingredients
For the crust:
Chocolate wafer crumbs
Sugar
Butter
For the filling:
Packaged cream cheese
Sugar
Semisweet chocolate
Baking cocoa
Large eggs
For the mousse:
Unflavored gelatin
Cold water
Semisweet chocolate
Heavy whipping cream
Confectioners’ sugar
Vanilla extract
Chocolate shavings, optional
Directions
Step 1: Prep the springform pan
Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan.
Step 2: Make the crust
In a small bowl, combine the 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 the pan on a baking sheet, and bake for 10 minutes. Let the crust cool on a wire rack.
Step 3: Make the middle layer
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the cooled melted chocolate and cocoa. Add the eggs, and beat on low speed just until combined.
Editor’s Tip: Do not overbeat the mixture; doing so 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 boiling water to the larger pan.
Step 4: Bake the cheesecake
Bake the cheesecake for 55 to 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.
Editor’s Tip: Be careful and use oven mitts when removing the foil—the pan will be hot.
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 the gelatin over 1 tablespoon cold water. Let stand for 1 minute. Cook and stir over low heat until the gelatin is completely dissolved. Remove from the heat.
Step 6: Melt the chocolate
In the top of a double boiler or metal bowl over barely simmering water, combine the chopped semisweet chocolate and 1/2 cup cream. Melt the chocolate 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 cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups whipped cream mixture into the cooled semisweet chocolate. Spread over the cheesecake.
Step 8: Set the cheesecake
Cover and refrigerate the cheesecake and the remaining whipped cream mixture until the mousse is set, 25 to 30 minutes. Remove the rim from the springform pan. Garnish your silky cheesecake with the remaining whipped cream mixture and, if desired, chocolate shavings for that restaurant-quality presentation.
How to Store Copycat The Cheesecake Factory Chocolate Mousse Cheesecake
Chocolate mousse cheesecake should be kept cold to best hold its shape and remain fresh. Store it in an airtight container in the fridge for the best results. To retain freshness, it should not sit out for more than two hours.
Copycat The Cheesecake Factory Chocolate Mousse Cheesecake Tips
TMB studio
How long will this chocolate mousse cheesecake last?
If you’re lucky enough to have leftovers to last you through the week, you can keep your cheesecake fresh for up to five days if stored properly.
What’s the difference between mousse and cheesecake?
If you’ve ever had a mousse dessert, you probably know what it’s like to be mentally transported to a whimsical French cafe. The dessert is a silky, light cup of chocolate (or other flavor) that’s both airy and incredibly rich at the same time. Cheesecakes are much more dense and are often layered over a soft crust. Because there’s a bit more shape to a cheesecake, you can slice it into pie wedges or cut it into individual serving squares.
What are other garnishes you can put on this chocolate mousse cheesecake?
If you love fruit, you’re in luck, because there’s nothing quite like pairing a rich chocolate mousse cheesecake with slices of fresh berries. Try strawberries or raspberries for a bright pop of red, or some orange zest for a burst of citrusy flavor with each bite. For those who prefer a little crunch, sprinkle the top of your cheesecake with slivered almonds.
Copycat The Cheesecake Factory Chocolate Mousse Cheesecake
Prep Time
30 min
Cook Time
55 min
Yield
16 servings.
Ingredients
1-1/2 cups chocolate wafer crumbs (about 27 wafers)2 tablespoons sugar1/4 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/3 cups sugar12 ounces semisweet chocolate, melted and cooled1/4 cup baking cocoa4 large eggs, room temperature, lightly beatenMOUSSE:2 teaspoons unflavored gelatin1 tablespoon cold water4 ounces semisweet chocolate, chopped3 cups heavy whipping cream, divided1/2 cup confectioners’ sugar2 teaspoons vanilla extract Chocolate shavings, optional
Directions
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. After cheesecake is refrigerated overnight, for mousse, in a small saucepan, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved; remove from heat. In top of a double boiler or a metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup cream; cook and stir until smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool to room temperature. In a large bowl, beat remaining 2-1/2 cups cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups whipped cream mixture into cooled semisweet chocolate; spread over cheesecake. Cover and refrigerate cheesecake and remaining whipped cream mixture until mousse is set, 25-30 minutes. Remove rim from pan. Garnish with remaining whipped cream mixture and, if desired, chocolate shavings.
Nutrition Facts
1 piece: 694 calories, 52g fat (31g saturated fat), 162mg cholesterol, 293mg sodium, 51g carbohydrate (42g sugars, 3g fiber), 10g protein.
The Cheesecake Factory’s chocolate mousse cheesecake is a special-occasion dessert that is worth the effort. Rich cheesecake is topped with silky chocolate mousse and whipped cream for a decadent chocolate delight. —Taste of Home Test Kitchen
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