White Chocolate Mousse Cheesecake with a Fudge Brownie Crust

Name: White Chocolate Mousse Cheesecake with a Fudge Brownie Crust
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: for the fudge brownie crust; 2 ounces unsweetened chocolate; 2 ounces, (1/2 stick or 4 tablespoons) unsalted butter); 2 large eggs; 1 cup granulated sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup all purpose flour; for white chocolalate mousse; 2-8 ounce pacages of cream cheese, at room temperature; 12 ounces good quality white chocolate chopped, not chips; 2 1/2 cups heavy whipping cream; 1 1/2 cups confectioner's sugar; 1/8 teaspoon salt; 1 1/2 teaspoons vanilla extract; For Garnish; 2 ounces semisweet chocolate, melted; 2 ounces white chocolate, melted; as needed, fresh fruit, berries off any kind or a combination of berried; as needed, whipped cream

fenway @Fenway

This cheesecake has a fudge brownie crust and then is topped with a light fluffy creamy no bake white chocolate cheesecake. The contrast of the chewy brownie bottom with the creamy light mousse texture of the cheesecake made a really memorable dessert.

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Ingredients

45 mins

12 servings

for the fudge brownie crust
2 ouncesunsweetened chocolate
2ounces, (1/2 stick or 4 tablespoons) unsalted butter)
2large eggs
1 cupgranulated sugar
1/4 teaspoonsalt
1/2 teaspoonvanilla extract
1/2 cupall purpose flour
for white chocolalate mousse
2-8 ouncepacages of cream cheese, at room temperature
12 ouncesgood quality white chocolate chopped, not chips
2 1/2 cupsheavy whipping cream
1 1/2 cupsconfectioner's sugar
1/8 teaspoonsalt
1 1/2 teaspoonsvanilla extract
For Garnish
2 ouncessemisweet chocolate, melted
2 ounceswhite chocolate, melted
as needed, fresh fruit, berries off any kind or a combination of berried
as needed, whipped cream

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Steps

45 mins

1

Begin by making white chocolate mousse base, it needs several hours to get cold in the refrigerator
2

Have chopped white chocolate in a large bowl. Heat the 2 1/2 cups cream until hot but not boiling in the microwave or on stove top. Pour over white chocolate, let sit 1 minute then stir until smooth. Cool to room temperare then cover and refrigerate until very cols, 2 hours or more
3
4

Make fudge brownie crust
5

Spray a 9 inch springform pan with bakers spray. Preheat oven to 350
6

Melt butter and chocolate in the microwave and stir until smooth. Cool to room temperature
7

Beat sugar and eggs until combined
8

Add cooled chocolate, vanilla and salt and stir in just until combined
9

Stir in flour just until combined
10

Pour into prepared springform pan
11

Place pan on foil lined baking sheet. Bake 18 to 20 minutes until toothpick comes out with a few moist crumbs. Cool completely before filling
12

Make White Chocolate Mousse Cheesecake
13

Beat cold white chocolate mixture until fluffy.
14

In another bowl beat cram cheese until smooth
15

Beat in sugar,salt and vanilla into cream cheese until smooth
16

Fold white chocolate mixture ino cream cheese in 3 additions until well combined
17

Pile onto brownie crust smooth top and refrigerate at least 8 hours or overnight
18

Realease sides of springform pan
19

Garnish by drizzling with the melted semi sweet chocolate and melted white chocolate.
20
21

Serve with fresh fruit and whipped cream
22

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Cooksnaps

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fenway @Fenway

on April 01, 2016 19:49

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.