Chocolate Mousse Cheesecake

There are quite a few things we’ve learned about The Cheesecake Factory’s cheesecake, but one of the things we immediately knew is just how impeccable each bite is. For this copycat Cheesecake Factory chocolate mousse cheesecake, 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 result will be so 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.

Ingredients for Chocolate Mousse Cheesecake

• Crust: This cheesecake recipe creates a chocolate crumb crust that’s made from a mixture of chocolate wafers, granulated sugar and melted butter.
• Filling: To make the chocolate cheesecake filling, you’ll need four whole packages of the best cream cheese, plus granulated sugar, semisweet chocolate, baking cocoa and eggs that have been brought to room temperature.
• Gelatin: Unflavored gelatin adds strength and stability to the mousse so it holds its shape for its layer. Without it, the mousse will ooze off the cheesecake.
• Cold water: Cold water blooms the gelatin.
• Semisweet chocolate: Buy a bag of the best chocolate chips for this recipe. High-quality chocolate goes a long way.
• Heavy whipping cream: You’ll need a 1/2 cup of heavy whipping cream to help melt the chocolate and gelatin, plus 2-1/2 cups to create the whipped cream.
• Confectioners’ sugar: We use confectioners’ sugar to sweeten the mousse.
• Vanilla extract: Floral and sweet, vanilla extract creates flavor in the chocolate mousse. Use vanilla extract or vanilla paste here. Personally, I love seeing flecks of vanilla bean in creamy desserts.
• Chocolate shavings: Sprinkle chocolate shavings on top of the cheesecake for the perfect finishing touch.

Directions

Step 1: Prep your springform pan

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. This should be about an 18-inch square of foil. Securely wrap the foil around the pan. This makes for a cleaner baking process.

Step 2: Make the crust

In a small bowl, combine the wafer crumbs and sugar, then stir in the melted 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 pan cool at room temperature on a wire rack.

Editor’s Tip: I like to use a measuring cup to create an even layer. Don’t pack the crust in too much or it will be too difficult to slice through when you’re ready to serve.

Step 3: Make the middle layer

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sugar until smooth. Beat in the cooled chocolate and cocoa. Add the eggs, and beat them on low speed just until combined. Over-beating the mixture 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 of boiling water to the larger pan.

Step 4: Bake the cheesecake

Bake the cheesecake until the center is just set and the top appears dull and not shiny, 55 to 60 minutes. Remove the springform pan from the water bath and remove the foil from the bottom of the pan. Be careful and use oven mitts—the pan will be hot when removing the foil.

Cool the cheesecake at room temperature on a wire rack for 10 minutes. Loosen the edges from the pan by running a knife along the edge in between the cheesecake and the pan. Cool the cheesecake at room temperature for another hour. Cover the pan with storage wrap and refrigerate the cheesecake 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 of cold water. Let the mixture stand for one minute. Cook and stir over low heat until the gelatin is completely dissolved. Remove the saucepan from the heat.

Step 6: Melt chocolate

In the top of a double boiler or metal bowl over barely simmering water, combine chopped semisweet chocolate and a 1/2 cup of heavy whipping cream. Cook and stir until smooth. Stir in the gelatin mixture. Transfer to a medium bowl and cool to room temperature.

Step 7: Beat the mousse

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In a large bowl, use a hand mixer or stand mixer and beat the remaining 2-1/2 cups of heavy whipping cream, confectioners’ sugar and vanilla until stiff peaks form. Fold 2 cups of the whipped cream mixture into the cooled semisweet chocolate. Spread over the cheesecake. Cover and refrigerate the cheesecake and remaining whipped cream mixture until the mousse is set, about 25 to 30 minutes.

Step 8: Set the cheesecake

Garnish your silky cheesecake with the remaining whipped cream mixture and chocolate shavings for that restaurant-quality presentation.

Recipe Variations

• Use a different crust: Try other crumb crust ingredients in place of the chocolate wafers. A graham cracker or Oreo crust is a classic with cheesecakes, and broken pretzels or ice cream cone pieces make for a fun crust switch-up. You could even bake a brownie crust!
• Add a fun garnish: 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.
• Switch up the cheesecake layer: Swap the chocolate cheesecake for different cheesecake recipes, like peanut butter cup cheesecake, chocolate chip cookie dough cheesecake or a super fluffy mascarpone cheesecake.

How to Store Chocolate Mousse Cheesecake

This cheesecake should be kept cold to hold its shape and keep it fresh. Store in an airtight container in the fridge for best results. You could also wrap it in storage wrap, but know that it will smudge the outside a bit. To retain freshness, it should not sit out for more than two hours.

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.

Chocolate Mousse Cheesecake Tips

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What’s the difference between mousse and cheesecake?

If you’ve ever had a mousse dessert, you’ve probably known 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 denser and often layered over a soft crust as the base. Because there’s a bit more shape to a cheesecake, you can slice it into pie wedges or cut a cheesecake into individual serving squares. Mousse is more of a scoopable dessert.

Do I have to use a water bath to bake my cheesecake?

No, you don’t have to use a water bath to bake a cheesecake. However, a cheesecake water bath helps create that luscious cheesecake texture by preventing the cheesecake from drying out and resist cracking.