Chocolate Mousse Cheesecake Recipe

Prepare pan

Preheat oven to 175°C (350°F). Lightly butter a 9-inch (23 cm) springform pan and line the outside of the pan with foil if using a water bath (see baking step).

Combine the graham cracker crumbs, granulated sugar and cocoa powder in a bowl. Stir until evenly mixed.

Add the melted butter and stir until crumbs are evenly moistened and hold together when pressed. If mixture seems dry add up to 1 tablespoon additional melted butter.

Press crumb mixture firmly and evenly into the bottom (and about 1 cm up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Chill in the refrigerator for 15 minutes to set while you prepare the filling.

Bake crust in preheated oven 8–10 minutes to set. Remove and let cool while making filling. Reduce oven temperature to 160°C (325°F) for baking the cheesecake.

Place the room-temperature cream cheese in a large mixing bowl or stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and free of lumps, scraping the bowl as needed (about 2–3 minutes).

Add the granulated sugar and continue beating on medium speed until incorporated and mixture is silky, about 1–2 minutes.

Beat in the sour cream, heavy cream (120 ml), vanilla extract, espresso (or coffee), and salt until smooth. Scrape down the bowl so everything is evenly combined.

Add the eggs one at a time on low speed, mixing just until each is incorporated — do not overmix or introduce excess air.

Fold in the melted, cooled chopped chocolate (170 g). Ensure the chocolate is fully incorporated and the batter is uniform in color. If there are any small lumps of chocolate, gently stir until they melt into the warm batter; the batter should be smooth.

Pour the cheesecake filling over the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a larger roasting pan for a water bath (optional but recommended for even baking). Pour hot water into the roasting pan so it comes about halfway up the side of the springform pan. The foil around the pan will prevent leaks.

Bake at 160°C (325°F) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Avoid overbaking — the center will finish setting as it cools.

Turn off the oven and crack the oven door. Let the cheesecake sit in the cooling oven for 1 hour to reduce cracking from sudden temperature change.

Remove cheesecake from the oven, lift it out of the water bath and place on a wire rack. Run a thin knife around the edge of the pan to loosen (this prevents cracks as it cools). Let cool to room temperature, then refrigerate uncovered for at least 2 hours, preferably 4 hours to chill thoroughly before adding the mousse (overnight is best).

Place the chopped Belgian chocolate (200 g) in a heatproof bowl.

Heat 200 ml heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles at the edge). Do not boil. Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to melt.

Stir the chocolate and cream gently until smooth and glossy to form a ganache. Stir in 5 ml vanilla extract and 0.25 tsp salt. Let the ganache cool at room temperature until it is pourable but not hot (about 20–30 minutes).

While ganache cools, whip the 300 ml cold heavy cream with the powdered sugar (15 g) to medium–stiff peaks. Do not overwhip; you want it light but stable.

Once the ganache is cooled to room temperature but still fluid, add about one third of the whipped cream to the ganache and fold gently to lighten the ganache. Then fold in the remaining whipped cream in two additions until fully incorporated and mousse is homogeneous and airy. Keep chilled until assembly.

When the cheesecake base is fully chilled and firm, spread the prepared chocolate mousse evenly over the top using an offset spatula. Aim for a smooth, even layer about 1–1.5 inches (2.5–4 cm) thick.

Return the cake to the refrigerator and chill at least 2–3 hours, or until the mousse is set. For best texture, chill overnight.

Before serving, remove the springform ring. Dust the top lightly with cocoa powder if desired and decorate with chocolate shavings or piped whipped cream. Slice using a hot, dry knife (wipe between slices) for clean cuts.

Store leftovers covered in the refrigerator for up to 4 days.