Any one have a recipe for Chocolate Mousse Cheesecake?

[Barbruka]

Last week, Dr. Laura on the radio was eating this dessert on the radio during her show. Now, I'm on a quest to find a similar recipe! It sounded heavenly!!! Anyone got one???

Thanks!

 

[Margie J]

I went on a search and found a bunch of different versions. I'm not sure which type Dr. Laura was eating but all of these sound good. Anyone up for a taste test?



Chocolate Mousse Cheesecake
Chef Robert Krol
Restaurant: Crozier's
Metairie, La.

Here's a chocolate-cream cheesecake topped with a chocolate mousse. Are we chocoholics in heaven yet? For variations, try using chocolate cookies in place of vanilla wafers in the crust and sweet baking chocolate in the chocolate mousse.
Serves 8

Crust
15 vanilla wafers
2 tablespoons sugar
1 tablespoon unsweetened confectioners' cocoa
2 tablespoons butter, softened
Filling
6 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) butter
20 ounces cream cheese, at room temperature
2 eggs
3 egg yolks
1 cup sugar
1 teaspoon pure vanilla extract
Chocolate Mousse Topping
6 ounces semisweet chocolate, chopped
1 tablespoon rum
2 1/3 cups heavy (whipping) cream
1/2 cup sugar
To make the crust: Preheat the oven to 350 F. Oil a 10-inch cheesecake pan. In a blender combine the vanilla wafers, sugar, cocoa and butter, and grind until fine. Press the crust onto the bottom of the pan.
To make the filling: In a double boiler over barely simmering water melt the chocolate and butter, stirring until smooth. In a blender or food processor combine the chocolate mixture, cream cheese, eggs, egg yolks, sugar and vanilla until well blended. Pour over the crust. Bake for 35 minutes or until set. Let cool completely.
To make the topping: In a double boiler over barely simmering water melt the chocolate with the rum and 1/3 cup of the cream, stirring until smooth; set aside to cool. In a deep, medium bowl whip the remaining 2 cups of cream until stiff peaks form. Fold in the sugar and the chocolate mixture. Cover and chill. Pipe the mousse onto the cheesecake with a pastry bag. Chill for 2 hours.



Chocolate Mousse Cheesecake

Ingredients

        crust:
     20    chocolate creme sandwich cookies
      3 tb melted butter
    1/3 c  granulated sugar

        cheese filling:
      1 lb cream cheese -- softened
    3/4 c  granulated sugar
      1 ts vanilla
    1/2 c  + 2 tablespoons unsweetened cocoa powder
     16 oz non dairy whipped topping, thawed
         + additional whipped topping for garnish
          chocolate shavings, for garnish

Instructions

CRUST: Crush cookies into crumbs; combine with melted butter and sugar.
Using back of spoon, press onto bottom of greased 10" springform pan or pie
plate. Refrigerate.
FILLING: Cream the cheese, sugar and vanilla with an
electric mixer at high speed for about 5 minutes or until the sugar is
dissolved. Add the cocoa; beat on low until mixed and then increase to
high, beating until mixture is light and fluffy. Fold in the whipped
topping with spatula until just blended. Pour into pan and refrigerate
until firm, about 2 hours. Decorate with additional whipped topping and
chocolate shavings. Slice with knife dipped in hot water.




Chocolate Mousse Cheesecake

1 10" crust, lightly prebaked
1 c cream
1 c sour cream
16 oz cream cheese, softened
4 eggs
16 oz chocolate
2 c sugar

Preheat oven to 300 degrees, and start a Bain Marie. Melt chocolate.
Beat together all ingredients, except for crust, until smooth.
Pour into crust. Bake until custard sets, approx 1 hr. Store
refrigerated.



Chocolate Mousse Cheesecake

Makes 1 - 8 inch cheesecake

 Ingredients   

1/2 cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup white sugar
2 eggs, beaten
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 cups water

 Directions   


1 Grease an 8 inch springform pan that will fit inside the pressure cooker. Mix chocolate wafer crumbs and cinnamon together. Sprinkle on the bottom of springform pan, pressing gently.
2 Melt chocolate and butter together and set aside.
3 With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Add cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Cover entire pan with aluminum foil.
4 Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal cooker. Bring up to 15 pounds (high) pressure. Reduce heat to stabilize pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
5 Remove cheesecake from pan, and refrigerate for 8 hours before serving.



 
White Chocolate Mousse Cheesecake With Sun Dried Cherries

9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter



Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries.
To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.
Makes 10 servings.

 

[Barbruka]

Thankyou so very much! You are such a sweetie! I knew someone on here would have a recipe for one! Thanks again. Now I have to start trying them out!

 

[Mamu]

Not a cheese cake but a Yummy! Yummy mousse cake

<center>Chocolate Mousse Cake</center>

1 cup sugar
2 cups butter or margarine
1 cup water
1 tsp. instant coffee
16 squares( 1 ounce each ) semisweet chocolate, cut into pieces
8 eggs, slightly beaten
1/2 cup chilled whipping creme
1 tsp. powdered sugar

Heat oven to 350° Grease springform pan. Heat sugar, margarine, water, coffee and chocolate in 3-quart saucepan over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in eggs. Pour into pan. Bake until wooden pick inserted in center comes out clean. 45 to 50 minutes. Cool completely. Remove side of spring form pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.

Beat whipping cream and powered sugar until stiff. Decorate top of mousse with whipped cream.

NOTE: The batter is very thin. Make sure springform pan fits tightly, if not line pan with aluminum foil.