Best Chocolate Mousse Cheesecake Recipe
I’ve been working toward a go-to chocolate cheesecake recipe that might satisfy the deepest of chocolate cravings. Here we've it.
In this perfect chocolate cheesecake, a crumbly, chocolate wafer crust belies an incredibly rich filling with a pillow of softly whipped vanilla cream for lightness. Swirl in some (optional) fudge-y ganache for an experience you won’t soon forget.
A Few Secrets To Rich mousse Cheesecake
1 – Use Both Chocolate and chocolate To amp up the deep chocolate flavour, the key's to use both melted bittersweet chocolate and chocolate . chocolate adds a depth that can’t be achieved by chocolate alone.
2 – Add Vanilla and Salt an honest pinch of salt and a splash of real vanilla both enhance the chocolate flavour in important ways.
3 – Use Quality Chocolate Do I even have to splurge on expensive chocolate?
Usually for baking, I do reach for premium bittersweet chocolate . The creaminess, perfect melting, and not-to-sweet, fruity cocoa flavour can’t be matched during a bag of chocolate chips.
Purchased in bulk at a warehouse store it's cheaper, but I still need to turn a blind eye to the worth tag and bury the box under apples and bread in order that I don’t notice when it goes through the scanner. (Life skillz.)
However, because i used to be testing this recipe a couple of times, I opted for much-less-expensive bulk-bin bittersweet chocolate in order that I wouldn’t choke on the value .
I tasted the batter before the cocoa was added and it tasted ok. it had been a touch one-dimensional, a touch too sweet. it had been fine, but not incredible. Then I added the chocolate and BOOM. Magic happened. The chocolate picked up where the chocolate left off and added a layer of deep, dark richness that absolutely took the cake to a replacement level.
I served it to a number of my foodie-est friends and that they totally loved it. I honestly couldn’t tell that it wasn’t made with $30 of fancy chocolate. Chocolate chips, you win this round.
(Don’t buy the most cost effective chocolate chips that taste like wax and have weird ingredients though. Middle ground, ok?)
A Few Tricks For mousse Cheesecake
Start by making the crust. i prefer to save lots of myself another dirty bowl and blend the ingredients right within the springform pan. When combined, i exploit a flat-bottomed cup to press the mixture into rock bottom and up the edges .
While crust bakes, I melt the chocolate before starting on the cheesecake filling. It should come to temperature by the time you’re ready for it. i exploit a microwave on medium power for melting, but you'll use a double saucepan if you favor .
How to Prevent Cheesecake From Cracking
When combining ingredients, a cheesecake differs from a traditional cake. The goal with the beaters is just to mix , and to not incorporate air. The more air you hammer in (especially when adding the eggs), the more the cake will rise, and therefore the more likely it’ll be to crack (if you care that quite thing).
How To Tell When Cheesecake is completed
For testing doneness within the cheesecake, a cooking thermometer is most foolproof option.
The centre of the cake should be 150ºF.
The cake will still have some jiggle within the middle (I mean all goodies have that, am I right ladies?).
By the time the cake cracks, it’s likely a touch overdone (or was over-beaten), but who cares, it’s still delicious, and topping fixes all sins.
Ingredients
For Base:
1 2/3 cups 9 oz crushed chocolate wafer cookies
1/4 cup 2 oz melted butter
2 tbsp sugar
For Filling:
8 oz chopped bittersweet chocolate or chocolate chips
3 8- oz packages plain full-fat cheese at temperature
1 cup sugar
1/4 cup unsweetened chocolate
1/4 tsp coarse salt
2 tsp pure vanilla
3 large eggs
For Topping:
1 1/2 cups light whipping cream
1/4 cup sugar
1/2 tsp pure vanilla
For Drizzle:
1 oz bittersweet chocolate
2 oz light whipping cream
Instructions
1. Preheat oven to 325ºF. Combine chocolate wafer cookie crumbs with butter and sugar. Firmly press the mixture into bottom and 1" up sides of a 9" springform pan. Bake for 10 minutes. Maintain oven temperature.
2. Microwave the chocolate on 50% power for two minutes in during a microwave-safe bowl. Stir, and microwave again on 50% power in 30-second intervals, stirring whenever , until chocolate is 80% melted. At that time , remove from microwave and stir to end melting. Cool to lukewarm temperature (it should still be pourable).
3.Combine cheese , sugar, chocolate and salt in stand mixer bowl and beat until just combined. Scrape sides and bottom of stand mixer, then hammer in cooled chocolate and vanilla. hammer in eggs one at a time on low speed until just blended. Scrape mixture into the crust.
4. Bake cheesecake for about 55 minutes, until 150ºF or only the centre jiggles once you gently shake the pan. Run a knife around inside ring of pan, then allow cake to chill to temperature before chilling it (still within the cake in pan) for 4-6 hours.
5. to form topping, whip cream in stand mixer until soft peaks form. hammer in sugar and vanilla.
6. to form chocolate drizzle, microwave chocolate and cream together in microwave-safe bowl at 50% power for 1 1/2 - 2 minutes, or until chocolate is 80% melted. Stir until smooth. Cool to temperature before drizzling over topping .
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