Ingredients
Scale
Dark Chocolate Cookie Crust
1 1/2 cups finely ground chocolate cookie crumbs
4 to 5 tablespoons unsalted butter, melted
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon fine saltMilk Chocolate Cheesecake
16 ounces full-fat block cream cheese, softened
1/2 cup granulated sugar
5 ounces milk chocolate, finely chopped, melted and cooled until barely warm
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon fine saltVanilla White Chocolate Mousse
6 ounces real white chocolate, finely chopped
4 ounces full-fat block cream cheese, softened
1 teaspoon pure vanilla extract
1 1/2 cups cold heavy whipping cream
2 tablespoons powdered sugar
Pinch of fine saltWhipped Cream Topping
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon pure vanilla extractChocolate Finish
3 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
2 ounces milk, dark, or semisweet chocolate for curls and shavingsInstructions
1. Prepare the pan
2. Make the chocolate crust
3. Pack and bake the crust
4. Melt the milk chocolate
5. Make the cheesecake filling
6. Add the eggs carefully
7. Bake
8. Cool and chill
9. Prepare the white chocolate
10. Whip the cream
11. Finish the mousse
12. Add the mousse layer
13. Make the whipped topping
14. Make the chocolate drizzle
15. Decorate
16. Slice
Preheat the oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the inside edge.Combine the finely ground chocolate cookie crumbs, cocoa powder, sugar, and salt. Stir in 4 tablespoons melted butter. Squeeze a small amount in your hand. If it holds together like damp sand, it is ready. If it remains dry and crumbly, gradually mix in the remaining tablespoon of butter.Transfer the crumb mixture to the prepared pan. Press it firmly and evenly over the bottom using the flat base of a measuring cup. Pay special attention to the outer edge so no loose crumbs remain. Bake for 9 to 10 minutes. Transfer the pan to a rack and let the crust cool while preparing the filling.Gently melt the milk chocolate in a heatproof bowl over barely simmering water or microwave it in short intervals, stirring frequently. Let it cool until fluid but barely warm.Beat the softened cream cheese and granulated sugar on low to medium-low speed until smooth. Scrape the bowl. Mix in the cooled milk chocolate, sour cream, vanilla, and salt just until uniform.Add the eggs one at a time on low speed, mixing only until each egg disappears into the batter. Do not whip the batter after adding the eggs, as excess incorporated air can cause the cheesecake to rise and crack.Pour the filling over the cooled crust and smooth the surface. Bake at 325°F (165°C) for 38 to 45 minutes. The outer portion should look set while the center still has a gentle wobble when the pan is carefully moved.Turn off the oven, crack the door open, and leave the cheesecake inside for about 15 minutes. Remove it and cool completely on a rack. Cover and refrigerate for at least 3 hours. The cheesecake must be completely cold before adding the mousse.Gently melt the white chocolate and let it cool until barely warm. Beat the 4 ounces softened cream cheese until completely smooth. Gradually mix in the melted white chocolate, vanilla, and a pinch of salt.In a separate cold bowl, whip 1 1/2 cups cold heavy cream with 2 tablespoons powdered sugar until medium-firm peaks form. The cream should hold its shape while remaining smooth and creamy.Fold about one-third of the whipped cream into the white chocolate mixture to lighten it. Gently fold in the remaining whipped cream in two additions. Avoid vigorous stirring so the mousse stays airy.Make sure the cheesecake is completely cold. Spoon the mousse over the cheesecake and gently spread it into a thick, even layer. Refrigerate for at least 4 hours, preferably overnight.Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until firm but creamy peaks form. Transfer to a piping bag fitted with a large star tip and pipe generous, slightly irregular swirls over the chilled mousse.Place 3 ounces finely chopped semisweet chocolate in a heatproof bowl. Heat 1/4 cup heavy cream until steaming, then pour it over the chocolate. Rest for 2 minutes and stir until smooth. Let the ganache cool until fluid but no longer warm enough to melt the whipped cream.Lightly drizzle the cooled chocolate ganache over the whipped cream. Use a vegetable peeler on the edge of a chocolate bar to make irregular curls and shavings. Scatter them naturally over the top.
Chill briefly after decorating. Dip a long thin knife into hot water, wipe it completely dry, and make one clean downward cutNotes
For the cleanest layers, never add the white chocolate mousse to a warm cheesecake. The baked cheesecake must be completely cold and firm.
Chocolate sandwich cookies with filling contain more fat than dry chocolate wafers. Begin the crust with 4 tablespoons of butter and add the fifth only if the crumbs do not hold together when squeezed.
Use full-fat block cream cheese rather than whipped or spreadable cream cheese.
For the smoothest cheesecake filling, bring the cream cheese, sour cream, and eggs to room temperature before mixing.
After adding the eggs, mix only until incorporated. Excess air can cause the cheesecake to puff during baking and crack as it cools.
Use real white chocolate made with cocoa butter when possible. Let melted white chocolate cool until barely warm before combining it with the mousse ingredients.
The mousse does not require gelatin. White chocolate, cream cheese, properly whipped heavy cream, and adequate chilling provide its structure.
The cheesecake is best prepared one day before serving. Chill the completed mousse layer overnight, then add the whipped cream, chocolate drizzle, and curls before serving.
For clean slices, use a warm, completely dry knife and clean it between every cut.
- Prep Time: 40 minutes
- Additional Time / Chill Time: 7 hours
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American-inspired