Imagine a rich chocolate cheesecake that is topped with a layer of chocolate mousse and a creamy chocolate ganache
Author Molly Murphy
Ingredients
For The Crust
⅔cupsall-purpose flour
½cupgranulated sugar
⅔cupsdark cocoa powder
Pinchof salt
5Tablespoonsunsalted butter melted
For The Cheesecake Filling
32ouncesfull fat cream cheese4 blocks room temperature
¾cupgranulated sugar
1large egg yolk room temperature
2large whole eggs room temperature
10ouncesmelted and cooled dark chocolate
For The Mousse
2cupsheavy cream
1cupchocolate chips5 ounces
3tablespoonsunsweetened cocoa powder
½teaspoonkosher salt
½teaspoonpure vanilla extract
Ganache Topping
1cupsemi-sweet chocolate chips
½cupheavy cream
A pinch of flaky salt for garnish
Instructions
For the crust
Preheat your oven to 350 degrees F. Lightly spray the bottom and the sides of the springform pan with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment Combine the flour, sugar, cocoa powder, and salt Mix on low until evenly combined. You can do this in a bowl and use your hands as well.
Add the melted butter and mix on low until the mixture starts to come together and forms small ball clusters.
Spread the chocolate crumbs on the bottom of the cake pan. Using the back of a spoon or your finger tips, press the crumbs together to form a crust. Bake for 10-12 minutes. The crust should become hard and resemble a hard cookie.
For the cheesecake filling:
Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
With a rubber spatula, gently fold in a pinch of salt and the melted/cooled chocolate. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Carefully pour the cheesecake filling into the baked brownie crust. With the back of the spoon, evenly spread the cheesecake across the top. Place the cheesecake in the prepped water bath.
While the cheesecake is baking, make the chocolate mousse.
Bake in the oven for 35-40 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes. You don’t want any browning on the top.
Once the cake is done baking, let it sit for 10-15 minutes, and then place it in the fridge for at least 4 hours or overnight to set!
For the mousse
Heat the heavy cream in a medium saucepan until it simmers over medium-high heat. About 4-5 minutes.
Remove from heat, add chocolate chips, and let it stand for 2-3 minutes before whisking until smooth.
Whisk in cocoa powder and salt, then transfer the chocolate cream to a large bowl and let it cool completely.
Cover with plastic wrap and refrigerate for at least 1 hour. I prefer to chill it until I’m ready to assembly the cheesecake. Use a handheld mixer to beat the chocolate cream until smooth with stiff peaks. Be cautious not to overbeat to avoid separation of fat. Over mixing will make the chunky chocolate butter. Pour over the top of the cheesecake and serve within 2 days.
For the Ganache Topping:
Heat the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.
Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.
Stir until everything melts and the mixture is smooth.
Spread the chocolate ganache evenly over the top of the mousse filling using the back of a spoon or a small offset spatula.
Sprinkle a pinch of flaky salt over the ganache for a finishing touch.