Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake BlogSunday, February 7th, was….*gulp*…my birthday. Whew! There. I said it. I know my mom’s proud and shocked. It has taken me years to admit my birthday publicly to friends, students, and strangers. Usually I don’t tell anyone and don’t even celebrate the day of my birth. I also turn off my cellphone to avoid well-intentioned phone calls from relatives and my ex-girlfriend. I really don’t like commemorating the 7th of February, but interestingly, food blogging is the catalyst behind my decision to slowly change my perspective.
For weeks, I have been planning out what type of cake I wanted to make for my birthday. Like I said, I don’t usually do anything for my birthday, but now that I have just started baking, I decided to make something special for it. (My friend guessed right that I made this cake for the blog more so than for my birthday haha)

I wrote down notes for my quintessential cake. I wanted it to be special. I wanted it to have layers. I wanted it to be beautiful – no, I wanted it to be stunning. I wanted it to have my go-to cheesecake in it and chocolate. From there, I put together what I’ll call a Chocolate Mousse Cheesecake made up of an Oreo crust, regular cheesecake filling (to contrast with the welcomed onslaught of chocolate), espresso mousse au chocolat, and espresso chocolate ganache on top.
Since I’m not very creative, I didn’t add any frills such as whipped cream decorations or pieces of fruit, and ultimately, I was happy with that decision. It was already more than enough. It was decadent. Smooth. Silky with a slight crunch from the crust. Delectable. Rich. PERFECTION.
I really, really, really don’t mean to brag, but every single layer was perfect. Every layer complimented each other brilliantly. I was shocked. I couldn’t believe I had made this cake…every single layer. I was proud of myself for planning it out and allowing my plans to come to fruition successfully.
I knew that I couldn’t keep this amazing creation in my house for long, so via text messaging and quick visits, I shared slices with my nearby colleagues/friends/neighbors (yes, they wear all three of those hats; I live in graduate housing, remember? :D). They all loved this cake. One person said I should sell it. Another person ate two slices in under 5 minutes. Another couldn’t focus on our non-gastronomic conversation even after finishing off the cake and scraping the plate b/c she would interject repeatedly about how delicious the cake was haha.

My mom’s birthday card in the background; she just couldn’t resist…

Leave a comment, if you like what you see! 😀

Chocolate Mousse Cheesecake
A creation compiled by me along with two giants in the cooking world.
: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it’s made.


Layer 1: Oreo Cookie Crust

30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust
4 Tbsp unsalted butter (1/2 stick), melted
1-2 tsp espresso powder (optional)

Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies and add the espresso powder (optional), and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Layer 2: Tall & Creamy Cheesecake
HALVED & adapted from Dorie Greenspan’s Baking: From My Home to Yours

For the cheesecake:
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)

Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.

Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)

Bake the cheesecake for 1 hour to 1 hour 10 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.

Quality chocolate courtesy of Callebaut Chocolate. YUM.

Layer 3: Mousse au chocolat/French Chocolate Mousse
adapted from Tyler Florence on Food Network

6 ounces semisweet baking chocolate, chopped (I used Callebaut; use good chocolate)
3 tablespoons unsalted butter, softened
2 tsp espresso powder (added to intensify chocolate flavor, optional)
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold (do not use half-frozen cream; the whipped cream will curdle)
1/2 teaspoon vanilla extract
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form.
Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan.

Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.

Top layer: Espresso Ganache
HALVED and adapted from


1/2 cup heavy cream
4.5 ounces bittersweet chocolate, chopped (I used Callebaut semi-sweet and milk chocolate)
1 tsp espresso powder (optional)
1 1/2 tsp dark rum (I used vanilla extract instead)Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the espresso powder and rum or vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.

Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a “crumb coating” by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don’t do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.

Save the rest of the ganache for decorations (if you whip the ganache when it’s cold, you can pipe a beautiful decoration) or save it for something else.

Here you can find my personalized search for:
Copyright – Memoria James –

Memoria James

150 thoughts on “Chocolate Mousse Cheesecake”

  1. Hi, Memoria

    How different we are! I celebrate my entire birthday month, and you, well . . . you will always be my baby!

    The Chocolate Mousse Cheesecake looks as fabulous, delectable and perfect as you describe! Oh, what I would do for a slice, and I am disappointed that we ran out of time to share it together. However, I take comfort in knowing that the ingredients and the love that you poured into creating this glorious dessert can be put together once again when my *gulp* birthday comes around in a few months.

    I totally love the photo of the fork! I will never forget the special trip we took to BB&B to get it and the "gs" teaspoon, which I admire and love using everyday—my tea even tastes better. Yep, you're still my favorite daughter!

  2. Memoria, Memoria, what a wonderful post this is! Happy belated birthday to you! May you always be happy. Now I know why mom came by. Isn't she sweet? That's explains so much about you already. 🙂 You certainly made one heck of a cake. I can't stop gawking. Those privileged few who got to eat this cake should just thank their lucky stars that I am not one of your nearby colleagues/friends/neighbors!! It's a gorgeous creation, befitting of a special occasion. I'm glad you got your perfect cake and ate it too! :)))

  3. WOnderful how blogging makes us do things like try new recipes and ADMIT our birthdays! 🙂 Happy Birthday – beautiful cake too!

  4. Thank you so much for leaving a comment on my Chocolate Cream Pie post. This is my first time visiting your blog and it's fabulous! This cheesecake looks amazing!

  5. That looks divine! I love cheesecakes especially chocolate ones. Your version with the mousse make it even more desirable…

    Happy Belated Birthday!! 🙂

  6. I know what you mean. I don't like celebrating my birthday either, but I do love making cakes. Your cheesecake looks so yummy and your pictures are so nice! By the way, thanks for telling my commentors… who don't read (grr!) about the size of piping tip.

  7. You had me at chocolate. The desserts here in DC have been lousy and I've been wanting to go whip something up myself and I can't. This is what I want. Oh my goodness it looks incredible. Mr. H's birthday is in a couple weeks and I know he would love this.

    I think you're awesome and I wish you a wonderful birthday. Thanks for sharing with us.

  8. OMG. What a beautiful cheesecake. I am drooling just looking at it. I love your comment about graduate housing! Happy Birthday, by the way!

  9. Thanks, everyone!! I already miss this cheesecake. I wish I could make it again, but I better not haha.

    Steph – LOL!! I made a face when I saw their questions. I was like, "Didn't you read the post?" hahahaha.

    Marti – I used a 9-inch (10-cup capacity) springform pan. I hope you make it! If you do, tell me how it turned out for you.

    Monica – Yeaaaa, you have free access to the internet again haha. Aww, your hubby's bday is coming up!! I hope you get to make this!

    msmeanie – hehe you get what I mean about grad housing and neighbors. Do you live in grad housing or near fellow university colleagues?

  10. Oi Memoria, eu adorei este bolo. Meu Deus cada pouquinho que eu comia era um majar dos Deuses. Nao estou brincando, das coisas de chocolate que eu ja provei no mundo da culinaria internacional na minha vida…o seu bolo tem sido o melhor. Muito muito obrigada por ter-lo compartilhado comigo. Muito obrigada!

  11. Lyds (the above commenter) is one of the "nearby colleagues/friends/neighbors" who got to try out this cheesecake. I will translate what she wrote for those who don't speak Portuguese (i.e., my mom haha):

    "Hi Memoria, I adored this cake. My God each little piece that I ate was a delicacy from the Gods. I am not joking, of the chocolate things I have tried in the international culinary world in my life…your cake has been the best. Thank you very very much for sharing it with me. Thank you very much!"

  12. You go girl, you should be tooting your own horn–you came up with a masterpiece! I think it's funny what having a food blog will make us do. I almost don't like to eat anything without taking a picture first now–lol. I have like 200 emails I need to read and a messy kitchen but do you think I was tending to either tonight? Nope, I was blogging! hahahahaha

  13. Happy belated birthday! I am sorry I did not see this earlier. I love the idea of the chocolate mousse on the cheesecake. I am also someone who doesn't make much of a fuss on my birthday. I prefer to be quiet and alone on that day which most people find pretty strange:-)

  14. I'm gonna say it anyway! Happy belated birthday! 🙂 Unlike yourself I revel in the day of my birth as does my family, it they know what's good for them! It's MY day, a day all about me, for me. The other 364 days are about my children but not that day. (FYI, it's July 13th! :))

    Your cheesecake creation looks amazing and I'm not a chocolate fan. It looks so creamy and decadent! I don't blame your friend for not being able to focus.

  15. my goodness…this looks amazing…and i just got home from a big dinner with dessert…
    i'm thinking i might just get myself in the kitchen first thing in the morning and make myself a bit of a valentine gift!

  16. Memória, thanks for stopping by and leaving a comment on my blog! And btw, happy belated b'day!
    These cake looks so yummy! I love cheesecakes, and the top with the chocolate ganache must be delicious!

  17. Memoria! im bookmarking this…its fabulous and to think that yo came up with it tt is amazing! im glad blogging changed ur perspective about ur birthday!!! happy birthday (belated) but m sure it was a happy one n happier to share it with (^^) i wont ask you how old u are bcos i dont tell either lol

  18. Hello Memoria. Thank you for leaving a comment on my chocolate mousse… Your Cheesecake looks divine! What a beautiful way to celebrate your birthday. You have a beautiful blog and I will come back.
    Happy Birthday!


  19. Oh my god… THIS LOOKS AMAZING. Thanks for your lovely comment on my Cookies & Cream Cheesecake Cupcakes but I have to say, this cake looks even better. Its on my "to make" list 🙂

  20. I won't be able to talk too.. when I'm on this cake. My whole brain will be focused on my mouth, chewing and enjoying every sensation it brings 🙂

  21. What's a birthday if not a great occasion to try out new cakes! I don't like a big fuzz either, but I gotta have cake! And I prefere to make it myself… 😉 And this looks gorgeous! I want some of that silky smooth top layer – no forget that – all the layers!

  22. Found your blog after you commented on mine. Wow, I think I've gained 5 pounds just looking and your photos of delicious foods! Bookmarking this recipe, thanks!

  23. This looks AMAZING and I don't even like cheesecake! You know who would flip for it – my husband! Have it bookmarked for his next birthday! 🙂

  24. Hola, hace unos dias hicce esta receta, es realmente fantastica, me encanto, deliciosa y debo decir que hasta ahora es el mejor cheesecake que he probado, la consistencia era perfecta y de hecho planeo repetirlo pronto solo que sin el mousse y con una compota de blueberry, creo que sera fabuloso.

    pd: aprovecho para felicitarlo por su blog, es muy entretenido e inspirador, ahora lo visito constantemente y ya tengo algunas recetas en la mira.

    Muchos saludos

  25. Chica – Me alegro de que esta receta te haya salido muy bien. Me encantaría ver unas fotos de tu cheesecake. Este cheesecake va muy bien con cualquier tipo de fruta. Ya he hecho este cheesecake con fresas y me salió muy rico e inolvidable. Muchísimas gracias por tu comentario.

  26. It might be a little delayed for me to post a comment, but I did this tremendous-amazing-unbelievable desserts. Thank you very much Memoria for posting all these amazing stuffs!

  27. I made this dessert for my family's Thanksgiving dessert and everyone LOVED it! We liked the espresso in the oreo crust but think the ganache and mousse would be best without it. Thanks for the recipe!!!

  28. i have a question! after you make the cheesecake, you say cover it with foil and dont let the mousse touch the cheesecake.. i dont get it!! dont you want them to touch?!?!

  29. Anônimo, I was referring to when you cover the entire cheesecake, be careful to not let the foil touch the top part of it (i.e., the mousse part). I will revise the instruction to make that part clearer. Also, the instructions state to not let the FOIL touch the cheesecake/mousse, not the "mousse". 🙂 Hope that helps!

  30. This looks delicious. I want to try it! I'm confused about one step though. When the cheesecake is done baking and done sitting in the water, you say to "lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack." How do I remove the foil? At this stage, isn't the cheesecake sitting on top of the foil-covered Oreo crust.

  31. I made this yesterday. I used 16 oz. of whipped cream cheese, instead of regular.. to get a head start.. not sure if that was ok.. but it seemed to work out. My ganache was drab looking, so i crushed up 5 more oreos and sprinkled them on top and sides… which also kept the cellophane from sticking to the cake when i wrapped it up as a gift today (on a large tray), it also added a nice touch visually. Thank you for sharing this recipe!

  32. I'm searching for that perfect cake/cheesecake/downright sinful dessert to make for my husbands birthday! This is definitely in the running! It looks amazing!

    Thanks for sharing the recipe…it's been pinned!

  33. I am making this right now! I just got done with the crust and cheesecake now waiting for it to cool…it is going go and looks great! I am excited for it to be finsihed!

  34. This looks AMAZING and worth every calorie! What a labor of Love- making this for my husband for Valentine's day! Lovely pics too….Bravo!

  35. It's almost your birthday again…so….. Happy birthday!
    I don't even dare to bake that cake…I could eat it all by myself! What a disaster for my diet! But I pinned it because it's amazing!!

  36. I can't wait to make this. It looks incredibly yummy! I really appreciate you stating the brand of chocolate, etc you use. So many recipes tell me to use "good" ingredients when I have no idea what really classifies as such.

  37. I will make this for sure! (my daughter is receiving PhD next month – THIS IS THE DESSERT I will make) Wow. It has everything I love in it. YOu did a great job. One suggestion: learn how to write your recipes in a shortened version. Sort of like writing a paper, you know – say the most in the least amount of words. I managed to get this down to 4 pages on Word. Too many photos – choose ONE to be the best and put that one at the top. I liked the "process" photos though. Keep those. This is an awesome dessert! GOOD JOB!

  38. I am commenting while I'm eating my first slice because I have to tell you how wonderful this is! I am soooo happy right now. 🙂 It was worth the effort. I've baked a lot, but never made cheesecake, mousse or ganache before. This was the perfect opportunity to learn!

    The only thing I'm wondering about is the crust. Mine ended up very soggy and it's hard to get it to stick with the cake I don't think it's from the water bath – I wrapped mine up pretty well and there was so little water in the foil that there is no way it could account for it. The crust up the sides was soggy, too. Do you have any suggestions? Should I maybe bake the crust for a bit before pouring the cheesecake in? I'd appreciate your feedback.

    Thank you for this marvelous recipe! I'm one lucky girl to be eating this!

  39. Lindsey, I'm glad that at least the majority of this cheesecake turned out well for you. As for the crust being soggy, I guess you should try baking it first. I just made this cheesecake for the fourth time last week, and the crust was fine (as it was the other times), so I don't know what went wrong in your case. So, try baking it and wrapping it well with foil. Also be careful when taking off the foil after its 1-hour rest in the turned-off oven. Good luck! I hope every single layer comes out perfectly the next time around!

  40. Memória,

    Thanks for answering my question! I really appreciate it. It's still one of the most wonderful things I've ever eaten. The crust doesn't really bother me, I was just wondering for future reference. I will bake it for a bit next time and even if that doesn't work, I know it will still taste heavenly!

    Again, thanks for the recipe. It has made me really happy. I think I'll be using the individual components of it a lot in addition to together. 🙂 You seem like a wonderful person and I'm glad I found this blog!

  41. I REALLY want to try making this cheesecake!! However, I don't have a springform pan. Is there any other way I can do it with just a regular cake pan or pie pan?


  42. I've made strawberry cheesecake in a cake pan, and it worked out well. The only thing I suggest is that you get a very deep cake pan for all the layers or assemble everything on a cake stand or something. Good luck and enjoy!

  43. okay, thanks so much for answering my question so quickly! Can't wait to try it!!!


  44. I found this on Pinterest a month ago, and have been waiting for an excuse to make it! I don't usually make anything that takes lots of time (it's just too hard with two little ones at home!) but I just had to try this! I made it yesterday and finished the mousse and ganache today, just in time for a night with my girlfriends tonight! It looks fabulous, I can't wait to try it! Thank you for the recipe!

  45. This looks incredibly devine. I'm absolutely making this for my husband as a "Hey I made you cake!" cake. The process seams really long, but sounds soooo worth it. Thank you for sharing!

  46. My birthday is coming up in a little over a month and I believe that THIS will be the cake that I make to celebrate it….it looks, epic! It seems to have a bit more work to it than I usually put into stuff, but I think that it will be worth it. Thank you SO much for sharing!

  47. My friend made this cheesecake and brought a few pieces to work for us to try. The Best!! It even blew someone away who said her mother's cheesecake recipe was the best. We all had never tasted anything like it – so good!! I will be making this very soon for my son, who loves cheesecake and loves chocolate! I think it will replace my family's favorite "German Chocolate Roll" that I make for special occasions. Thank you!!

  48. This message made me so happy!! I, too, love this cheesecake as well. It is definitely a special events type of dessert. I am glad you loved it so much!

  49. Hi!, I made this cheescake for my husband´s birthday last monday. It was so delicious…Thanks for the receipt, It took me two days to finish the cake, but it was absolutely worth it. For all the people that are planning to cook it.. do so, you won´t regret it 🙂

  50. Sophie, I used a 9 inch springform pan like this one:

    However, I have made cheesecake in 9 inch cake pans as well. You will just have to serve from the pan itself or work harder to get it out without messing up the layers. Where there's a will; there's a way :). You just want a deep, wide pan to hold in all the layers. GOOD LUCK!!!

    To all the people who have tried out this recipe, thanks for coming back and sharing your experiences. I am so happy that this cheesecake turned out well for so many.

    LOL @ katmilli's comment! I hear ya! AMEN!

  51. Memoria, can you send me the recipe in portuguese? I have some trouble translating some of the ingredients and supplies. My email is I'm a portuguese mother and cooking fan, living in Mexico.Thank you so much and all the best for U & your kitchen 🙂

  52. This Cake looks so delicious!! I found your recipe a couple of days ago and its all I can think about 🙂
    I really want to try it, but I don´t understand the part when you combine the Cheeesecake with the Crust.
    So you freeze the crust and after you mixed together all the ingredients for the Cheesecake, you put the mixture on top of the Oreo crust and bake it??
    what about the foil?! This goes only around the spring form right??

  53. "Place the oreo mixture at the bottom of a springform pan…Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake…scrape the batter into the springform pan…"

    I copied the above from the recipe instructions for the crust and the cheesecake. So, in other words, you freeze the crust then work on the batter. Next, you pour the batter onto the frozen crust, and then bake it. The foil is just there to prevent water from leaking into the cheesecake, so you just double wrap it around the pan before adding the batter.

    I hope I have answered your questions. Just really read the instructions well, and you'll have no problems. However, if you have any other questions, I would be more than happy to answer them :).

  54. Oh ok! Thank you so much for the quick and detailed answer!!

    I am so excited to try it tomorrow 🙂

  55. I made this for my, and my friend's, 22nd birthday party. Everybody who tasted the cake said it was the best they had ever had the luxury of trying! I will admit I deviated a little from the recipe… chilli dark chocolate. Thank you.

  56. Okay… WOW! I just finished my first slice of this cheesecake and is it ever rich and delicious!!! I am so impressed. Thank you so much for sharing the recipe! This one's definitely going into my "favorites" file. 🙂 Yummy, yummy, yummy.

  57. I made this today, and oh boy is it delicious! Thank you for sharing this wonderful desert, and I hope you celebrate many more birthdays!

  58. I have a stupid question. For the crust, should the Oreo cookies be crushed whole ? I mean is it 30-34 full-size Oreo cookies including the filling or is it 30-34 "half-size" Oreo cookies (or 15-17 full-size cookies WITHOUT the filling) ?

  59. Not a stupid question at all. You crush 30-34 whole Oreo cookies, filling and all. You need a sort of high crust to contain everything. If you have any other questions, feel free to ask. Enjoy!

  60. Hello, I just wanted to thank you for your wonderful recipe! It caught my eye on pinterest, and I had it saved for a month or so. I decided to make your Chocolate Mousse Cheesecake for myself this weekend- lol I've been having a stressful week, so I needed a treat. It was my first time ever making a cheesecake (and a real mousse)and I even went out and bought a set of springform pans especially for it (just the excuse I needed because I've been wanting one for a long time).

    Everything turned out perfectly and went so smoothly. The cheesecake is to die for. I can't explain it any other way. It's rich, and creamy, and just heavenly. I was so impressed with it I ended up taking some to my parents to share lol. Neither of them care for cheesecake. So I didn't think they would appreciate it the way I did, but they couldn't get enough of it. Especially my mom, whom I thought it would be too sweet for her taste. She's not big on sweets. But she's the one who requested more. And my dad said it was the best dessert I've made yet. So thank you so much for sharing it! Each layer tasted phenomenal on its own. As someone else has said, I will most likely be using the separate layers of this cheesecake to make future desserts. Thanks!

  61. hey that's really a great post and i like this and thanks for sharing it with us!I have read a few of the articles on your website now because I was looking for information aboutgames App. and I really like your style of blogging.Original Autograph

  62. I have a silly question. I just got done making this and was wondering if I am supposed to serve this cold or at room temperature?

  63. I suggest serving it cold or at least set it out for 30 mins to one hour after it has been fully refrigerated. I hope this answers your question and that you enjoy it!! I miss making this dessert! 🙂

  64. I made this cheesecake for Thanksgiving this year. It was A-mazing!!! The best cheesecake I've ever had! I'm very picky about my cheesecake too. It was a little time consuming to make but it was well worth it!!! Delicious!!

  65. I am in the process of making this right now… my cheesecake is finished baking but it did not rise very much at all… did I go wrong somewhere? I followed the instructions very carefully.

  66. I just made this for a New Year's Eve party yesterday and it was AH-mazing! It's a bit time consuming, but totally worth the effort. The cheesecake layer was light and silky instead of the usual heavier dense texture of typical cheesecake and was SO good just by itself. Then there was the chocolate mousse layer. I had never made mousse before but your directions were easy to follow and it turned out great. The ganache was the perfect topping. The small amounts of espresso in it just enhanced the chocolate flavor, and it didn't have a "coffee" flavor at all. Even people who do NOT like coffee really liked this cheesecake. I HIGHLY recommend this one! Thank you thank you for this awesome recipe!

  67. I have made this four times over this holiday season for different occasions. It is one of the best recipes I have ever made. Thank you for sharing this wonderful recipe.

  68. I made this for my birthday cake. I didn't want to make the whole thing just for myself, so I cut the recipe in half. (It still made a lot, and I plan on sharing.) All the ingredients were easily divisible by two, except for the eggs in the mousse, but I managed to do 1/2 an egg pretty easily. Half an egg white turned out to be about 1 T. and I just split the yolk in half an well as I could. I baked it in a deep dish casserole dish, and it turned out perfect! I thought I might have to bake it for half the time, but it turned out I had to bake it the full hour and a half. It is soooo delicious! Easily the best dessert I've ever made. I've never had such fluffy, amazing cheesecake. Thank you for this recipe!

  69. Hilariously, I found this on Pinterest with a note that said "Don't just make this for yourself. Too dangerous!" I don't know a lot of Italian, but I know enough to know that's a truly ironic statement in light of the name of your blog. 😉

  70. ¡Qué pinta tiene eso! Yo también te he encontrado vía Pinterest :)Pronto será de nuevo tu cumpleaños así que Feliz Cumpleaños

  71. Ainda nem provei e já quero agradecer pela receita. Além de linda, tem cara de ser MUITO gostosa – e nem sempre essas cuas coisas coincidem. 🙂

    Parabéns pelo blog, virei fã.

  72. Emily haha you're right! That is why I make this cheesecake for special events. That way I am sitting alone eating all of it haha.

    Lucía, muchas gracias :).

    Louise, muito obrigada. Isso sim! É muito gostosa!

  73. Memoria, can you send me the recipe in portuguese? I have some trouble translating some of the ingredients and supplies. My email is I'm a portuguese mother and cooking fan, living in Mexico.Thank you so much and all the best for U & your kitchen 🙂

  74. I have found this recipe and the link by pure accident on pinterest and fell for it at the first sight. I made it over Easter break and it came out absolutely out of this world. It was rather time consuming to prepare, but all the layers came sublime. Combination of flavours, colours and textures was ambrosia for taste buds. The best cake I ever made. My guests also loved it and couldn't praise it more. Thank you so much for sharing.

  75. I was all ready to go with this recipe, made crust and all, and realised I don't have a broiling pan big enough for my 9 inch pan! What can I do? My crust has been in the freezer all night 🙁

    Can I use the tray pan from the oven? The thing is its very shallow, won't reach half way up the spring form. Any other alternatives?


  76. If i use 10 inch springform is it going to be to shallow?Should I multiply ingredients with 1.5?

  77. I made this for my boss on her birthday and the whole office loved it. One of my co-workers told me it was way better than the Cheesecake Factory. I did only one thing differently. I used Cool Whip just to make the process a little faster for the chocolate mousse..
    Thank you so much for sharing this recipe.

  78. I put this recipe up in my Pintrest last summer. Yesterday I finally got to make it for my fathers birthday… Who is a baker! He and everyone else loved it! It was a huge hit! My husband even liked it better than a dark chocolate cheesecake I make every Christmas. Looks like Christmas will be changing! Thanks for a great delight!! 🙂

  79. hi my husband doesn't like cheese could I just put the mousse and white mouse to this cake if so how do u make the white mousse ty

  80. Cream cheese in cheesecake tastes nothing like regular cheese. Forgive me if your husband has tried cheesecake already, but just in case, please let him know that :). I do not have a recipe for white chocolate mousse, but there are plenty of recipes out there on or The process is a little different since white chocolate is not really chocolate. Let me know how it turns out! Good luck!

  81. Just wanted to say thank you for the great recipe! I made it this week for my boyfriend's birthday and he is a AMAZING chef who owns a restraint and he was blown away with it! It will be a recipe I keep forever!

  82. I don't usually comment on things, but I had to say something about this cheesecake. I like to make dessert for our family gatherings and holidays. I like to try something new each time. However, since I made this, I have been forced to make it every time! I don't know if I should thank you or curse you 😉 It's an incredible cake….thank you!

  83. Ola
    Parabéns pelo sight. Adorei e experimentei.
    Fiz esta receita apenas com algumas, mínimas alterações e decididamente é uma composição divina.
    Tomei a liberdade de a publicar no meu sight,, obviamente com indicação da fonte.
    Obrigada pela experiencia

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