Do you love The Cheesecake Factory cheesecake? One of the many facts about The Cheesecake Factory cheesecake we’ve always known is just how impeccable each bite is. For this copycat recipe, 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 end result will be 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.
For the crust:
- Chocolate wafer crumbs
- Sugar
- Butter
For the filling:
- Packaged cream cheese
- Sugar
- Semisweet chocolate
- Baking cocoa
- Large eggs
For the mousse:
- Unflavored gelatin
- Cold water
- Semisweet chocolate
- Heavy whipping cream
- Confectioners’ sugar
- Vanilla extract
- Chocolate shavings, optional
Directions
Step 1: Prep the springform pan
Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan.
Step 2: Make the crust
In a small bowl, combine the wafer crumbs and sugar, then stir in the 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 crust cool on a wire rack.
Step 3: Make the middle layer
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the cooled melted chocolate and cocoa. Add the eggs, and beat on low speed just until combined.
Editor’s Tip: Do not overbeat the mixture; doing so 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 boiling water to the larger pan.
Step 4: Bake the cheesecake
Bake the cheesecake for 55 to 60 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil from the bottom of the pan.
Editor’s Tip: Be careful and use oven mitts when removing the foil—the pan will be hot.
Cool the cheesecake on a wire rack for 10 minutes and then loosen the edges from the pan with a knife. Cool for another hour, and refrigerate overnight.
Step 5: Prep the mousse topping
Once the cheesecake has been refrigerated overnight,