Chocolate Mousse Cheesecake? Yes please!

I may be a little biased, but Miller’s Bakery makes a pretty fabulous Chocolate Mousse Cheesecake. I realize this is a bold statement, especially coming from a person that typically doesn’t like cheesecake. There’s just something about this particular cheesecake; it’s creamy and light, but rich in flavor with a delicious chocolate crust. The recipe is a little time consuming, but well worth the work!

Crumb Crust Ingredients :

  • 1 3/4 cups graham cracker crumbs
  • 1 1/2 Tbsp sugar
  • 2 oz unsweetened chocolate, melted
  • 4 Tbsp butter, melted

Directions :Dry mix the graham cracker crumbs and the sugar. Add 2 oz melted chocolate and melted butter and mix well until crumbs are coated. Butter the sides of a 10″ spring form pan. Pat the crumbs onto the bottom of the pan and around the sides if a side crust is desired.  (Side crust should rise 2″ from the bottom crust)

Cheesecake Batter Ingredients:

  • 2 lbs cream cheese, room temp
  • 1 cup plus 1 Tbsp sugar
  • 2 tsp vanilla
  • Twist of lemon peel
  • 4 extra large eggs
  • 3/4 cup sour cream

Directions: Place the cream cheese and sugar in a large mixing bowl and cream well 4-5 minutes on low speed. Beat the eggs lightly and add the vanilla to them. Twist the lemon peel over the egg and vanilla mixture so the lemon oil and flavor are released into the egg mixture. Add the egg mixture to the cream cheese & sugar. Pour slowly to allow the mixtures to combine so no lumps are formed. Scrape the sides and bottom of the bowl and allow to mix on low speed unitil the mixture is smoothe and creamy. Add the sour cream and allow the batter to mix slowly until totally smooth. Pour the batter into the prepared pan. Pour slowly so as to not disturb the crumbs.

Bake the cheesecake in a 325 degree oven, on the bottom shelf. Baking time is approx 50-55 minutes but will vary by oven. Check the cheesecake at 50 minutes and observe how it moves in the pan.*

*A correctly baked cheesecake is firm, but creamy, even when chilled. If your cheesecake moves slightly when you move the pan gently (somewhat like what a large bowl of jello would), it is done.

Remove from oven and place on a rack to cool. Allow to cool in the pan for 3 hours. Refrigerate overnight for best flavor.

Chocolate Mousse Ingredients:

  • 1/2 pint heavy cream
  • 2 oz melted chocolate (make sure it’s not hot!)
  • 2 tbsp confectioner’s sugar

Directions: Whip heavy cream; add melted chocolate and sugar. Mix until well blended. Spread on top of cooled cheesecake. With a pastry bag and a star tip, pipe a border of your favorite chocolate icing around the edges. Viola!

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