White Chocolate Mousse Cheesecake with a Fudge Brownie Crust. White Chocolate Mousse Cheesecake with a Fudge Brownie Crust step by step. Begin by making white chocolate mousse base, it needs several hours to get cold in the refrigerator. Have chopped white chocolate in a large bowl.
Have chopped white chocolate in a large bowl. This irresistible layered dessert has so much texture and flavor, and it's surprisingly light. It starts with a flakey crust, topped with chocolate fudge, creamy cheesecake, luscious chocolate mousse, whipped cream peaks, and chocolate drizzled and hardened on top of peaks. You can have White Chocolate Mousse Cheesecake with a Fudge Brownie Crust using 20 ingredients and 22 steps. Here is how you achieve it.
Ingredients of White Chocolate Mousse Cheesecake with a Fudge Brownie Crust
- You need of for the fudge brownie crust.
- It’s 2 ounces of unsweetened chocolate.
- You need 2 of ounces, (1/2 stick or 4 tablespoons) unsalted butter).
- Prepare 2 of large eggs.
- Prepare 1 cup of granulated sugar.
- Prepare 1/4 teaspoon of salt.
- Prepare 1/2 teaspoon of vanilla extract.
- You need 1/2 cup of all purpose flour.
- You need of for white chocolalate mousse.
- Prepare 2-8 ounce of pacages of cream cheese, at room temperature.
- Prepare 12 ounces of good quality white chocolate chopped, not chips.
- You need 2 1/2 cups of heavy whipping cream.
- You need 1 1/2 cups of confectioner's sugar.
- Prepare 1/8 teaspoon of salt.
- Prepare 1 1/2 teaspoons of vanilla extract.
- It’s of For Garnish.
- It’s 2 ounces of semisweet chocolate, melted.
- You need 2 ounces of white chocolate, melted.
- You need of as needed, fresh fruit, berries off any kind or a combination of berried.
- Prepare of as needed, whipped cream.
Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth. In a small bowl, toss chocolate chips and flour and fold into cheesecake mixture. Pour cheesecake mixture over brownie crust.
White Chocolate Mousse Cheesecake with a Fudge Brownie Crust step by step
- Begin by making white chocolate mousse base, it needs several hours to get cold in the refrigerator.
- 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.
- Make fudge brownie crust.
- Spray a 9 inch springform pan with bakers spray. Preheat oven to 350.
- Melt butter and chocolate in the microwave and stir until smooth. Cool to room temperature.
- Beat sugar and eggs until combined.
- Add cooled chocolate, vanilla and salt and stir in just until combined.
- Stir in flour just until combined.
- Pour into prepared springform pan.
- 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.
- Make White Chocolate Mousse Cheesecake.
- Beat cold white chocolate mixture until fluffy..
- In another bowl beat cram cheese until smooth.
- Beat in sugar,salt and vanilla into cream cheese until smooth.
- Fold white chocolate mixture ino cream cheese in 3 additions until well combined.
- Pile onto brownie crust smooth top and refrigerate at least 8 hours or overnight.
- Realease sides of springform pan.
- Garnish by drizzling with the melted semi sweet chocolate and melted white chocolate..
- Serve with fresh fruit and whipped cream.
Wrap bottom of pan in aluminum foil and place in a deep roasting pan. I sprinkled white chocolate chips over the baked brownie crust before I spread the caramel layer on. This wonderful Sweet Potato Layer Cheesecake with Chocolate Mousse has a velvety texture and decadent taste! It is healthier than most regular cheesecakes but that doesn't make it less delicious! I like sweet potatoes but I rarely cook them at home.
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