Get ready to embark on a delectable journey with this **Triple Chocolate Mousse Cheesecake** – a show-stopping dessert designed to captivate your guests and satisfy even the most fervent chocolate cravings on any special occasion. This isn’t just any cheesecake; it’s a masterclass in rich, multi-layered chocolate indulgence that promises to be the highlight of your dessert table.
This phenomenal **Triple Chocolate Mousse Cheesecake recipe** is a cherished gem from my dear friend Jocelyn’s acclaimed cookbook: Cheesecake Love: Inventive, Irresistible, and Super-Easy Recipes! And truly, it lives up to its name – it’s beyond amazing! Jocelyn, the creative force behind the popular blog Inside BruCrew Life, consistently shares a treasure trove of inspiringly inventive and utterly delicious sweet treat recipes. Her culinary genius ensures that every dish, especially her cheesecakes, will be a guaranteed hit with you and your loved ones.
For many years, I would confidently declare that cheesecake simply wasn’t my dessert of choice. I appreciated its existence, but it never truly sparked joy. However, thanks to the transformative power of Jocelyn’s Cheesecake Love cookbook, I am now a completely changed woman. I say this with absolute sincerity! Jocelyn is undeniably the **cheesecake queen**, and her ingenious, yet remarkably approachable recipes have completely won me over. I’ve had the pleasure of successfully crafting several of her cheesecake masterpieces, and with each one, my affection for this classic dessert has grown exponentially. If you’re searching for the **best chocolate cheesecake recipe**, your search ends here!
The first time I flipped through the pages of Cheesecake Love, I found myself literally drooling over the sheer variety and appeal of the recipes. This culinary revelation immediately prompted a deep reflection: why had I, for so long, remained unimpressed by cheesecake? The answer, I soon discovered, was simple yet profound: I had never truly experienced a truly exceptional **homemade cheesecake**. My previous encounters were confined to restaurant desserts, which, while decent, consistently failed to impress or fully satisfy my dessert cravings. They often lacked the depth of flavor, the perfect texture, or simply the soul that a genuinely great cheesecake possesses.
This realization was a game-changer. **Homemade cheesecake** is, without a doubt, the superior choice. And contrary to popular belief, it is far more achievable than you might imagine. Don’t let the ingredient list or the steps intimidate you; the process is surprisingly straightforward, especially when guided by an expert. The secret to baking success lies in clear, comprehensive instructions, and Jocelyn’s Cheesecake Love cookbook excels in providing precisely that. Her recipes are meticulously detailed, setting you up for triumph every single time. I speak from extensive, happy experience – if I, a former cheesecake skeptic, can master these recipes, so can you!
This particular **Triple Chocolate Mousse Cheesecake** is an absolute marvel, making it an ideal choice for a sophisticated dinner party or as a heartfelt gesture for that special someone in your life who adores both chocolate and cheesecake. Its stunning presentation and rich flavor profile guarantee it will be the centerpiece of any gathering. Imagine the delight on their faces as they savor each bite of this decadent creation – it’s a dessert that truly makes an impression.
Let’s talk about the layers of pure bliss that make this dessert so unforgettable. It all begins with a perfectly crunchy **Oreo cookie crust**, providing a delightful textural contrast to the smooth fillings. This rich base then supports a divinely creamy, dreamy chocolate cheesecake layer, baked to perfection with just the right amount of tang and sweetness. But the indulgence doesn’t stop there. This foundational chocolate masterpiece is generously topped with a cloud-like **white chocolate mousse**, offering a lighter, ethereal counterpoint to the deep chocolate flavor below. The grand finale is a lavish drizzle of thick, glossy chocolate topping, tying all the decadent elements together. For **chocolate lovers**, this cheesecake isn’t just a dessert; it’s a celebration, a moment of pure, unadulterated joy. Every forkful delivers a symphony of chocolate flavors and textures that will leave you craving more.
I’ve personally baked this glorious cheesecake not once, but twice, precisely because it was met with such overwhelming adoration from everyone who tasted it. It truly is a recipe that you’ll want to revisit time and again, solidifying its place as a favorite in your dessert repertoire. The collective enjoyment and rave reviews are a testament to its irresistible charm.
If you consider yourself a true **cheesecake lover**, or even if you’re a recent convert like me, then Jocelyn’s Cheesecake Lovecookbook is an absolute must-have addition to your culinary collection. This isn’t just a book filled with recipes; it’s an entire universe of cheesecake possibilities. Within its pages, you’ll discover a spectrum of creations, from impressive full-size cheesecakes perfect for grand celebrations, to delightful **cheesecake bites** ideal for portion control or a varied dessert platter, and even innovative **breakfast cheesecakes** that redefine your morning meal. The sheer variety and creativity packed into this cookbook are simply astonishing.
A heartfelt thank you goes out to Jocelyn for so generously sharing her immense passion and deep love for cheesecake with all of us. Her dedication to crafting accessible and inspiring recipes has genuinely broadened my dessert horizons and converted me into a devoted cheesecake enthusiast. I am incredibly grateful to have her fantastic cookbook always at hand, ensuring that I can “cheesecake all the things” for many wonderful years to come. Her work truly empowers home bakers to create extraordinary desserts with confidence and joy. Now, let’s dive into making this spectacular **Triple Chocolate Mousse Cheesecake**!
xoxo,
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Description
Get your chocolate fix with this Triple Chocolate Mousse Cheesecake that will wow the crowd for any special occasion! Layers of rich chocolate cheesecake, airy white chocolate mousse, and a decadent chocolate topping, all on a crunchy Oreo crust.
Ingredients
For the Oreo Cookie Crust:
- 20 Oreo cookies (whole, including cream filling)
- 4 tablespoons (1/2 stick) unsalted butter, melted
For the Rich Chocolate Cheesecake Filling:
- 2 (8-ounce) packages full-fat cream cheese, softened at room temperature
- 2/3 cup granulated sugar
- 2/3 cup sour cream, at room temperature
- 1–1/2 teaspoons pure vanilla extract
- 4 ounces high-quality bittersweet baking chocolate, melted and slightly cooled
- 1/4 cup all-purpose flour
- 2 large eggs, at room temperature
For the Creamy White Chocolate Mousse:
- 1 (8-ounce) package full-fat cream cheese, softened at room temperature
- 1 teaspoon pure vanilla extract
- 4 ounces white baking chocolate, melted and slightly cooled
- 1 (8-ounce) container Cool Whip, thawed (or homemade whipped cream)
For the Decadent Chocolate Topping:
- 2 tablespoons heavy cream
- 1/4 cup semi-sweet chocolate chips
Instructions
- Prepare your oven and springform pan: Place a large rimmed baking sheet on the very bottom rack of your oven. Fill this sheet halfway with water to create a water bath, which helps prevent cracks in the cheesecake. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, ensuring it’s securely clamped.
- For the Oreo Cookie Crust: In a food processor, combine the whole Oreo cookies (cream filling included). Pulse until the cookies are finely crushed into uniform crumbs.
- Combine the cookie crumbs with the melted butter. Press this mixture evenly into the bottom of your prepared 9-inch springform pan. Set the crust aside while you prepare the cheesecake batter.
- For the Rich Chocolate Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is light, smooth, and creamy, with no lumps remaining.
- Gradually add the sugar, sour cream, and vanilla extract to the cream cheese mixture. Continue beating on medium speed until the mixture is very smooth and well combined, scraping down the sides of the bowl as needed.
- Gently fold in the melted bittersweet chocolate until it is completely incorporated into the batter, ensuring an even chocolate distribution. Then, add the all-purpose flour and beat again until just combined.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Be careful not to overbeat the batter once the eggs are added, as this can introduce too much air and cause cracking during baking.
- Pour the smooth chocolate cheesecake batter evenly over the prepared Oreo crust in the springform pan. Carefully place the cheesecake pan onto the oven rack directly above the pre-filled water bath. Bake the cheesecake for 45 minutes.
- Once baked, carefully remove the springform pan from the oven and place it on a wire rack to cool. After 5 minutes, run a sharp, thin knife around the edges of the cheesecake to gently loosen it from the pan. This step is crucial to prevent cracking as the cheesecake cools and contracts.
- Allow the cheesecake to cool at room temperature for at least 1 hour, then transfer it to the refrigerator to chill for a minimum of 4 to 6 hours, or preferably overnight, until it is completely firm and chilled through.
- Once thoroughly chilled, carefully detach the springform pan ring and gently slide the entire cheesecake onto a serving plate.
- For the Creamy White Chocolate Mousse: In a clean mixing bowl, beat the softened cream cheese and vanilla extract until creamy and smooth. Spoon in the melted white chocolate and beat the mixture until it is perfectly smooth and fully combined.
- Using a rubber spatula, gently fold in the thawed Cool Whip (or homemade whipped cream) until all ingredients are completely mixed, creating a light and airy mousse. Transfer the mousse to a piping bag fitted with a 1M star tip. Pipe the white chocolate mousse decoratively on top of the thoroughly chilled chocolate cheesecake. Return the cheesecake to the refrigerator for at least one hour to allow the mousse to set.
- For the Decadent Chocolate Topping: In a small microwave-safe bowl, combine the heavy cream and chocolate chips. Microwave on high for 15 to 20 seconds. Stir the mixture until the chocolate chips are fully melted and the topping is smooth and creamy. If needed, microwave for a few more seconds until smooth. Drizzle this rich chocolate topping generously over the set white chocolate mousse layer on the cheesecake.