The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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Chocolate Mousse Cheesecake




CHOCOLATE MOUSSE CHEESECAKE
Cheesecake Factory Copycat Recipe

Chocolate Crust:
4 1/2 cups chocolate cookie crumbs
1 cup unsalted butter

Chocolate Cheesecake:
1/2 recipe for Cheesecake Factory cheesecake filling
6 ounces semisweet chocolate, finely chopped

Chocolate Mousse:
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
1 cup whipping cream
2 tablespoons boiling water
1/3 cup cocoa powder
1 tablespoon vanilla

Garnish:
shaved semisweet or bittersweet chocolate
whipped cream, aerosol or homemade


Make the Chocolate Crust:  Preheat the oven to 350 degrees. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.
Bake crust for 8-10 minutes; then remove from oven and cool completely.

Make the Chocolate Cheesecake:  In a small saucepan over low heat, melt the semisweet chocolate.
Prepare the cheesecake filling as directed, then add the melted chocolate to it, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake according to the original instructions.

Make the Chocolate Mousse:  In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or “blooms.” Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally.When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake.

Assemble the Cake:  When the chocolate cheesecake has cooled, use a spatula to spread the chocolate mousse on top of the cheesecake. Sprinkle shaved chocolate on the mousse and spray aerosol whipping cream on cake slices before serving.

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