Cheesecake Factory Chocolate Mousse Cheesecake Recipe
Cheesecake Factory's Chocolate Mousse Cheesecake is a rich, decadent dessert featuring a velvety chocolate cheesecake base, topped with a light and airy chocolate mousse and finished with chocolate shavings. Make our Cheesecake Factory Chocolate Mousse Cheesecake Recipe at home. With our Secret Restaurant Recipe your Chocolate Mousse Cheesecake will taste just like Cheesecake Factory. This indulgent, layered dessert captures the rich, decadent essence of Cheesecake Factory’s famous Chocolate Mousse Cheesecake - a heavenly combination of creamy cheesecake, silky mousse and crunchy cookie crust.
Yield: 1 Cheesecake
Ingredients
Chocolate Cookie Crust
- 4 1/2 cups Chocolate Cookie Crumbs
- 1 cup unsalted Butter melted
Chocolate Cheesecake Filling
- Two 8-ounce packages Cream Cheese softened
- 5/8 cups Granulated Sugar
- 1/4 cup Sour Cream
- 1/2 teaspoon Vanilla Extract
- 2 large or 3 small Eggs room temperature
- 1 tablespoon All-Purpose Flour
- 1/8 cup Heavy Cream
- 6 ounces Semisweet Chocolate finely chopped and melted
Chocolate Mousse Topping
- 1 teaspoon Unflavored Gelatin
- 1 tablespoon Cold Water
- 2 tablespoons Boiling Water
- 1/2 cup Granulated Sugar
- 1/3 cup Cocoa Powder
- 1 cup Heavy Whipping Cream
- 1 tablespoon Vanilla Extract
Garnish
- Shaved Semisweet or Bittersweet Chocolate
- Whipped Cream homemade or store-bought
Instructions
Chocolate Cookie Crust
- Preheat oven to 350°F.
- In a bowl, combine chocolate cookie crumbs and melted butter until fully mixed.
- Press the mixture firmly into the bottom and slightly up the sides of a 10-inch springform pan.
- Place cake crust in preheated oven and bake 8 - 10 minutes.
- Remove and cool completely. (This can be done in advance. Store covered, in the refrigerator, until ready to use. Bring up to room temperature before using. )
Chocolate Cheesecake Filling
- Preheat oven to 325°F.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2 minutes.
- Gradually add in granulated sugar and continue beating until well incorporated and fluffy.
- Mix in the sour cream and vanilla extract, blending until smooth.
- Add eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to keep the filling from becoming too dense.
- Sift in flour and gently fold it in by hand until just blended.
- Stir in the heavy cream to give the filling its signature velvety texture.
- In a small saucepan over low heat, melt semisweet chocolate until smooth. Let cool slightly.
- Fold melted chocolate into cheesecake batter, stirring gently until fully combined.
- Pour mixture over the cooled crust and smooth the top.
- Bake at 325°F for about 60 - 70 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour before removing. Chill in the refrigerator for at least 4 hours or overnight.
Chocolate Mousse Topping
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 1 - 2 minutes.
- Add boiling water. Stir until the gelatin is fully dissolved. Let cool slightly.
- In a separate bowl, whisk together the sugar and cocoa powder.
- Pour in heavy cream and vanilla extract. Using an electric mixer, beat until thick and creamy.
- Slowly pour in cooled gelatin mixture while continuing to beat, ensuring the mousse is light, fluffy, and well-combined.
- Refrigerate mousse for at least 30 minutes or until slightly firm.
Assemble the Cheesecake
- Once the cheesecake has fully chilled, gently spread the chocolate mousse evenly over top using an offset spatula.
- Smooth surface to create a uniform, cloud-like layer.
Garnish and Serve
- Top mousse with generous shavings of semisweet or bittersweet chocolate.
- Refrigerate for at least 2 more hours to allow the mousse to set.
- Slice and serve with a dollop of whipped cream.