Chocolate cheesecake with mousse
Chocolate cheesecake with chocolate mousse that melts in your mouth – a cake you must try making at home. The combination of cheese and chocolate is great. The sweetness of the cake is balanced by fruits – I have done it by using blackberries.
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Ingredients for chocolate cheesecake.
Cheesecake base:
- 150 g butter biscuits
- 50 g unsalted butter (melted)
- 1 teaspoon of cocoa
Cheese filling:
- 1 kg ground quark cheese
- 150 g dark chocolate
- 1,5 tablespoon custard pudding
- 4 big eggs
- 150 g sour cream
- 120 g icing sugar
- a pinch of salt
Chocolate mousse:
- 100 g dark chocolate
- 200 ml whipping cream (36%)
- 150 g mascarpone cheese
Additionally:
- fresh fruits for decoration
How to make chocolate cheesecake.
Blend the biscuits, add the liquid butter and cocoa to it and mix. Line a baking tin with baking paper. Pour the biscuit mixture onto the bottom. Spread it evenly and press it a little with your fingers.
Put the egg yolks and icing sugar into a bowl and rub it into a fluffy, almost white consistency. Add the quark cheese in batches, then the sour cream, liquid but cooled down chocolate and finally, pudding powder.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff. Gently stir in the egg whites into the cheese mixture. Pour the cheese mixture into the biscuit-lined tin and then transfer it into an oven preheated to 155 degrees Celsius for one hour and twenty minutes. When baked, let the cake cool down.
Pour 100 ml of cream into a pot and bring to boil. When the cream starts to boil remove it from the heat and add chocolate broken into small pieces. Stir until the chocolate dissolves completely. Then let it cool down.
Whisk 100 ml of cream in a bowl. Add mascarpone and the chocolate mixture (it should be cold). Whisk together for a few seconds. Cover the top of the cooled down cheesecake with the mousse by spreading it evenly. Arrange the fruits on top of the cake.
Good to know when making chocolate cheesecake.
The eggs that you use for baking should be at room temperature.
I used a round-shaped baking tin with a diameter of 23 centimetres.
I used shop bought ground quark cheese. This type of cheese is best for cheesecake because it contains no lumps.
Are you looking for cheesecake recipes? If so, try our recipe for No-bake Baileys cheesecake.
