Chocolate Mousse Cheesecake
Sunday, February 7th, was….*gulp*…my birthday. Whew! There. I said it. I know my mom’s proud and shocked. It has taken me years to admit my birthday publicly to friends, students, and strangers. Usually I don’t tell anyone and don’t even celebrate the day of my birth. I also turn off my cellphone to avoid well-intentioned phone calls from relatives and my ex-girlfriend. I really don’t like commemorating the 7th of February, but interestingly, food blogging is the catalyst behind my decision to slowly change my perspective.
For weeks, I have been planning out what type of cake I wanted to make for my birthday. Like I said, I don’t usually do anything for my birthday, but now that I have just started baking, I decided to make something special for it. (My friend guessed right that I made this cake for the blog more so than for my birthday haha)
I wrote down notes for my quintessential cake. I wanted it to be special. I wanted it to have layers. I wanted it to be beautiful – no, I wanted it to be stunning. I wanted it to have my go-to cheesecake in it and chocolate. From there, I put together what I’ll call a Chocolate Mousse Cheesecake made up of an Oreo crust, regular cheesecake filling (to contrast with the welcomed onslaught of chocolate), espresso mousse au chocolat, and espresso chocolate ganache on top.
Since I’m not very creative, I didn’t add any frills such as whipped cream decorations or pieces of fruit, and ultimately, I was happy with that decision. It was already more than enough. It was decadent. Smooth. Silky with a slight crunch from the crust. Delectable. Rich. PERFECTION.
I really, really, really don’t mean to brag, but every single layer was perfect. Every layer complimented each other brilliantly. I was shocked. I couldn’t believe I had made this cake…every single layer. I was proud of myself for planning it out and allowing my plans to come to fruition successfully.
I knew that I couldn’t keep this amazing creation in my house for long, so via text messaging and quick visits, I shared slices with my nearby colleagues/friends/neighbors (yes, they wear all three of those hats; I live in graduate housing, remember? 
). They all loved this cake. One person said I should sell it. Another person ate two slices in under 5 minutes. Another couldn’t focus on our non-gastronomic conversation even after finishing off the cake and scraping the plate b/c she would interject repeatedly about how delicious the cake was haha.
My mom’s birthday card in the background; she just couldn’t resist…
Leave a comment, if you like what you see!
A creation compiled by me along with two giants in the cooking world.
NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it’s made.
30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust
4 Tbsp unsalted butter (1/2 stick), melted
1-2 tsp espresso powder (optional)
Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.
HALVED & adapted from Dorie Greenspan’s Baking: From My Home to Yours
For the cheesecake:
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)
Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.
Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.
Put the foil-wrapped springform pan in the roaster pan, and pour in a few cups of the hot water in the pan around the springform pan (I do half before putting the cheesecake mixture, to reduce my chances of getting water in the cheesecake and to get everything ready.)
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the rest of the boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.
Layer 3: Mousse au chocolat/French Chocolate Mousse
adapted from Tyler Florence on Food Network
6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate)
3 tablespoons unsalted butter, softened
2 tsp espresso powder (added to intensify chocolate flavor, optional)
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
1/2 teaspoon vanilla extract
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. 
In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form. 
Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.
Cover the cheesecake with foil, being careful to not let the foil touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.
Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake. Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a “crumb” crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don’t do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top. Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.
4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate)
1 tsp espresso powder (optional)
1 1/2 tsp dark rum (I used vanilla extract instead)
Hi, MemoriaHow different we are! I celebrate my entire birthday month, and you, well . . . you will always be my baby! The Chocolate Mousse Cheesecake looks as fabulous, delectable and perfect as you describe! Oh, what I would do for a slice, and I am disappointed that we ran out of time to share it together. However, I take comfort in knowing that the ingredients and the love that you poured into creating this glorious dessert can be put together once again when my *gulp* birthday comes around in a few months. I totally love the photo of the fork! I will never forget the special trip we took to BB&B to get it and the "gs" teaspoon, which I admire and love using everyday—my tea even tastes better. Yep, you're still my favorite daughter!
10/02/2010 às 04:42
Memoria, Memoria, what a wonderful post this is! Happy belated birthday to you! May you always be happy. Now I know why mom came by. Isn't she sweet? That's explains so much about you already.
You certainly made one heck of a cake. I can't stop gawking. Those privileged few who got to eat this cake should just thank their lucky stars that I am not one of your nearby colleagues/friends/neighbors!! It's a gorgeous creation, befitting of a special occasion. I'm glad you got your perfect cake and ate it too! 
))
10/02/2010 às 08:55
WOnderful how blogging makes us do things like try new recipes and ADMIT our birthdays!
Happy Birthday – beautiful cake too!
10/02/2010 às 09:39
Happy Birthday
Mmmh delicious cake! Muy bonitas las fotos.
10/02/2010 às 13:11
Oh I'm kind of drooling over here. This looks amazing! (And happy birthday!)
10/02/2010 às 13:47
Thank you so much for leaving a comment on my Chocolate Cream Pie post. This is my first time visiting your blog and it's fabulous! This cheesecake looks amazing!
10/02/2010 às 14:26
That looks divine! I love cheesecakes especially chocolate ones. Your version with the mousse make it even more desirable…Happy Belated Birthday!!
10/02/2010 às 21:44
I know what you mean. I don't like celebrating my birthday either, but I do love making cakes. Your cheesecake looks so yummy and your pictures are so nice! By the way, thanks for telling my commentors… who don't read (grr!) about the size of piping tip.
10/02/2010 às 22:19
You had me at chocolate. The desserts here in DC have been lousy and I've been wanting to go whip something up myself and I can't. This is what I want. Oh my goodness it looks incredible. Mr. H's birthday is in a couple weeks and I know he would love this. I think you're awesome and I wish you a wonderful birthday. Thanks for sharing with us.
10/02/2010 às 23:14
Yum. I know, we really do make them for the blog but it is a bonus when we don't have to eat the whole thing ourselves. Happy Birthday.
11/02/2010 às 02:13
I saw this on foodgawker earlier today! It is stunning and so are your photos!
11/02/2010 às 02:15
It looks amazing, but WHAT SIZE cake does it make, please? 9 or 10 inch springform pan?
11/02/2010 às 03:17
OMG. What a beautiful cheesecake. I am drooling just looking at it. I love your comment about graduate housing! Happy Birthday, by the way!
11/02/2010 às 03:55
Thanks, everyone!! I already miss this cheesecake. I wish I could make it again, but I better not haha.Steph – LOL!! I made a face when I saw their questions. I was like, "Didn't you read the post?" hahahaha.Marti – I used a 9-inch (10-cup capacity) springform pan. I hope you make it! If you do, tell me how it turned out for you.Monica – Yeaaaa, you have free access to the internet again haha. Aww, your hubby's bday is coming up!! I hope you get to make this!msmeanie – hehe you get what I mean about grad housing and neighbors. Do you live in grad housing or near fellow university colleagues?
11/02/2010 às 04:57
Oi Memoria, eu adorei este bolo. Meu Deus cada pouquinho que eu comia era um majar dos Deuses. Nao estou brincando, das coisas de chocolate que eu ja provei no mundo da culinaria internacional na minha vida…o seu bolo tem sido o melhor. Muito muito obrigada por ter-lo compartilhado comigo. Muito obrigada!
11/02/2010 às 05:06
Lyds (the above commenter) is one of the "nearby colleagues/friends/neighbors" who got to try out this cheesecake. I will translate what she wrote for those who don't speak Portuguese (i.e., my mom haha):"Hi Memoria, I adored this cake. My God each little piece that I ate was a delicacy from the Gods. I am not joking, of the chocolate things I have tried in the international culinary world in my life…your cake has been the best. Thank you very very much for sharing it with me. Thank you very much!"
11/02/2010 às 05:26
Extremely decadent and soooooo irresistible! I'm drooling…
11/02/2010 às 12:56
Wow, that looks awesome.
11/02/2010 às 16:53
ooh! yours look just as good as mine!:)
12/02/2010 às 00:19
Wow! This dessert is stunning. My entire family would absolutely love this.
12/02/2010 às 00:20
Happy belated birthday! That looks wonderful-I need a slice (or entire cake) of this!
12/02/2010 às 01:22
You go girl, you should be tooting your own horn–you came up with a masterpiece! I think it's funny what having a food blog will make us do. I almost don't like to eat anything without taking a picture first now–lol. I have like 200 emails I need to read and a messy kitchen but do you think I was tending to either tonight? Nope, I was blogging! hahahahaha
12/02/2010 às 02:27
¡feliz cumpleaños! Tu pastel de cumpleaños es ¡espectacular! I would love for someone to bake this for me on my birthday!
12/02/2010 às 02:43
I just wanna stick my finger in this espresso ganache! It looks so yummy!And btw, so jealous that you are so multilingual!
12/02/2010 às 15:04
This looks… DIVINE. Totally making this for Valentine's. Thanks for sharing! <3
12/02/2010 às 15:17
Happy belated birthday! I am sorry I did not see this earlier. I love the idea of the chocolate mousse on the cheesecake. I am also someone who doesn't make much of a fuss on my birthday. I prefer to be quiet and alone on that day which most people find pretty strange:-)
13/02/2010 às 05:39
I'm gonna say it anyway! Happy belated birthday!
Unlike yourself I revel in the day of my birth as does my family, it they know what's good for them! It's MY day, a day all about me, for me. The other 364 days are about my children but not that day. (FYI, it's July 13th! 
)Your cheesecake creation looks amazing and I'm not a chocolate fan. It looks so creamy and decadent! I don't blame your friend for not being able to focus.~ingrid
13/02/2010 às 17:39
my goodness…this looks amazing…and i just got home from a big dinner with dessert…i'm thinking i might just get myself in the kitchen first thing in the morning and make myself a bit of a valentine gift!
14/02/2010 às 04:53
Memória, thanks for stopping by and leaving a comment on my blog! And btw, happy belated b'day!These cake looks so yummy! I love cheesecakes, and the top with the chocolate ganache must be delicious!
15/02/2010 às 03:19
Memoria! im bookmarking this…its fabulous and to think that yo came up with it tt is amazing! im glad blogging changed ur perspective about ur birthday!!! happy birthday (belated) but m sure it was a happy one n happier to share it with (^^) i wont ask you how old u are bcos i dont tell either lol
16/02/2010 às 03:19
Hello Memoria. Thank you for leaving a comment on my chocolate mousse… Your Cheesecake looks divine! What a beautiful way to celebrate your birthday. You have a beautiful blog and I will come back.Happy Birthday!Sandra
16/02/2010 às 03:37
oh wow…this looks sinfully delicious!
17/02/2010 às 22:58
Oh my god… THIS LOOKS AMAZING. Thanks for your lovely comment on my Cookies & Cream Cheesecake Cupcakes but I have to say, this cake looks even better. Its on my "to make" list
17/02/2010 às 23:49
I won't be able to talk too.. when I'm on this cake. My whole brain will be focused on my mouth, chewing and enjoying every sensation it brings
18/02/2010 às 09:43
What's a birthday if not a great occasion to try out new cakes! I don't like a big fuzz either, but I gotta have cake! And I prefere to make it myself…
And this looks gorgeous! I want some of that silky smooth top layer – no forget that – all the layers!
19/02/2010 às 16:38
Oh, wow, what an amazing cake!!!
23/02/2010 às 21:50
Estas fatias são provocantes! lolBeijinho.
24/02/2010 às 11:30
O.M.G. I am SOOOO drooling over this post! This cake looks amazing and totally birthday-worthy.
03/03/2010 às 01:28
Found your blog after you commented on mine. Wow, I think I've gained 5 pounds just looking and your photos of delicious foods! Bookmarking this recipe, thanks!
03/03/2010 às 02:30
This is divine! Love it!
18/04/2010 às 03:18
I made the cake today for father's day. Turned out really well. Didn't do the full layer of ganache and it was still very rich.
21/06/2010 às 03:32
Stephanie, I'm so happy to hear that your cheesecake turned out well. I hope everyone enjoyed it.
22/06/2010 às 08:29
This looks AMAZING and I don't even like cheesecake! You know who would flip for it – my husband! Have it bookmarked for his next birthday!
23/06/2010 às 17:39
Hola, hace unos dias hicce esta receta, es realmente fantastica, me encanto, deliciosa y debo decir que hasta ahora es el mejor cheesecake que he probado, la consistencia era perfecta y de hecho planeo repetirlo pronto solo que sin el mousse y con una compota de blueberry, creo que sera fabuloso.pd: aprovecho para felicitarlo por su blog, es muy entretenido e inspirador, ahora lo visito constantemente y ya tengo algunas recetas en la mira.Muchos saludosBesos
05/07/2010 às 20:14
Chica – Me alegro de que esta receta te haya salido muy bien. Me encantaría ver unas fotos de tu cheesecake. Este cheesecake va muy bien con cualquier tipo de fruta. Ya he hecho este cheesecake con fresas y me salió muy rico e inolvidable. Muchísimas gracias por tu comentario.
09/07/2010 às 18:54
It might be a little delayed for me to post a comment, but I did this tremendous-amazing-unbelievable desserts. Thank you very much Memoria for posting all these amazing stuffs!
13/10/2010 às 16:06
I made this dessert for my family's Thanksgiving dessert and everyone LOVED it! We liked the espresso in the oreo crust but think the ganache and mousse would be best without it. Thanks for the recipe!!!
26/11/2010 às 17:52
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