Ultimate Way to Prepare Fancy Chocolate Mousse Cheesecake

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Chocolate Mousse Cheesecake. Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Melt chocolate and butter together and set aside. With a food processor or electric mixer, process cream cheese until smooth.

Chocolate Mousse Cheesecake In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. You can have Chocolate Mousse Cheesecake using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chocolate Mousse Cheesecake

  1. It’s of Crust.
  2. It’s 1 3/4 cup of gram cracker crumbs.
  3. Prepare 1 tbsp of sugar.
  4. You need 1/4 cup of butter, melted.
  5. You need of Cake.
  6. Prepare 3 packages of PHILADELPHIA cream cheese.
  7. Prepare 3/4 cup of sugar.
  8. You need 2 tsp of vanilla.
  9. You need 3 of eggs.
  10. Prepare 4 oz of white chocolate.
  11. You need of Top.
  12. You need 8 oz of PHILADELPHIA INDULGENCE milk chocolate.
  13. You need 1 cup of fresh raspberries.
  14. It’s 1 oz of White chocolate.
  15. It’s 2 cup of cool whip.

In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Spread over cheesecake and refrigerate until set. Try our newest flavor – Coconut Cream Pie Cheesecake!

Chocolate Mousse Cheesecake instructions

  1. HEAT oven to 325°F. Mix crumbs, 1 Tbsp sugar and melted butter..
  2. Press onto bottom of 9-inch spring form pan.
  3. Bake for 10 minute.
  4. Melt 4 oz. white chocolate as directed on package..
  5. Beat plain cream cheese, remaining sugar and vanilla with mixer until blended..
  6. add melted white chocolate mix well..
  7. Add eggs 1 at a time, mix on low after each just until blended. Poor over crust..
  8. BAKE 50 to 55 mins or until center is almost set.
  9. run knife around rim of pan to loosen cake; cool before removing rim..
  10. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls..
  11. SPOON Philadelphia indulgence into a medium bowl; stir until creamy..
  12. Add cool whip; whisk until blended.
  13. Spread over cheesecake. Garnish with white chocolate curls and raspberries..

Coconut Cheesecake, Vanilla Custard and a Layer of Chocolate all sitting atop a Coconut Macaroon Crust. Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter. In a saucepan over medium heat, melt the butter.

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