Chocolate Mousse Cheesecake

I had a particularly difficult time deciding on what type of cake to make for my grandmother’s 70^th birthday this year. When she originally called me and requested I make a cake, she gave me no guidance and said she would be pleased with anything I baked. Although I make plenty of birthday cakes for my family I felt that for such a special birthday I needed to make an extra special cake.

I solicited the opinions of many people but still I wasn’t satisfied with any of their suggestions. I almost started to make a traditional Russian cake that my mom told me about but later decided against it. The recipe used agar agar, an ingredient I had heard of but never worked with before. I thought it best to gain some experience with it before I tried making a cake for such a big occasion.

With only days left until the birthday, I was quickly running out of options and settled on repeating a previous cake I had made for my mom’s birthday, a white chocolate raspberry cheesecake. But then, just as I had conceded in my recipe search, I found a recipe for a cake that sounded like a slice of heaven.

This cake was everything I had hoped it would be for my grandmother’s birthday. It featured a chocolaty Oreo crumb crust, followed by a smooth white chocolate cheesecake, then a lighter than air French chocolate mousse, and topped with a rich dark chocolate ganache. According to my aunt…it was magnificent.

Even though it took my so long to find the perfect recipe, I was so satisfied in the end. As was everyone else at the party it seemed. In addition to the cake I also made cherry-filled and mango/peach-filled macarons. The party was a big success and my grandmother thanked me for contributing with my dessert. 

Chocolate Mousse Cheesecake

Note: This recipe uses a French chocolate mousse, which is produced using raw eggs. If concerned, you can substitute with a gelatin-based mousse, such as this one, but I do not know how it will taste within this recipe. 

For the crust:

• 2 cups chocolate wafer crumbs
• ½ cup unsalted butter, melted

Combine the Oreo crumbs and melted butter and transfer to an 11" springform pan, pressing down gently along the bottom and sides. Bake at 350 degrees Fahrenheit for 8 minutes then set aside to cool.

 

For the cheesecake:

• 24 oz (3 x 8 oz packages) cream cheese, room temperature
• 1 cup sugar
• ½ tsp salt
• 1 tsp vanilla
• 3 large eggs
• 1 cup heavy cream
• 100 g white chocolate, melted 

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and salt and continue beating on medium speed until the cream cheese is light. Scape down the sides of the bowl as necessary.
3. Beat in the vanilla and then the eggs, one at a time, making sure to incorporate each one before adding the next.
4. Reduce the speed to low and beat in the heavy cream, then the melted, and slightly cooled, white chocolate. Make sure everything is incorporated but do not overmix the batter.
5. Pour the mixture into the cooled springform pan and bake for 50 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
6. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

 For the French chocolate mousse:

• 8 oz (224 g) dark chocolate
• 4 tbsp butter
• 4 large eggs, separated
• ⅔ tsp cream of tartar
• ⅓ cup + 2 tbsp sugar
• ⅔ cup heavy cream
• 1 tsp vanilla

1. Melt the chocolate and butter together in a small heat-proof bowl set over gently simmering water. Once completely melted, set aside to cool slightly.
2. Add the egg yolks, one at a time, using a whisk to fully incorporate. Set aside.
3. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat.
4. Gradually add in the ⅓ cup of sugar and continue beating until stiff peaks form. Set aside.
5. In a separate bowl, beat the heavy cream until it begins to foam. Add the vanilla and remaining
   2 tablespoons of sugar. Continue to whip the cream until it holds soft peaks. Set aside.
6. Gently fold ¼ of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Then, delicately fold in the whipped cream. Try not to overwork the mousse, but make sure the cream is blended in well and no white streaks remain.
7. Using a rubber spatula, spread the mousse on top of the cooled cheesecake while still in the springform pan. Return the cake to the refrigerator to allow the mousse to set.

For the chocolate ganache:

• ¾ cup heavy cream
• 210 g dark chocolate, broken into pieces
• 1½ tsp vanilla

1. Heat the cream and vanilla in a small sauce pan over medium-low heat just until it almost starts to boil. 
2. Pour the hot cream over the chocolate pieces and whisk the mixture until smooth. Allow the ganache to cool slightly.
3. Remove the cake from the refrigerator and, using an offset spatula, carefully spread the ganache over top of the mousse. Start at the center of the cake and work outward but be aware that the cold temperature of the cake will cause the ganache to firm up, so work fairly quickly.
4. Return the cake to the refrigerator for at least an hour for the ganache to set.