Categories: Dessert: Chesecake
Ingredients
- FOR THE CHEESECAKE:
- three 8 oz packages cream cheese, soft
- 1 1/3 cups sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy whipping cream
- FOR THE CHOCOLATE MOUSSE:
- 1 Tablespoon unflavored granulated gelatin
- 2 Tablespoons cold water
- 8 oz. bittersweet/semisweet chocolate
- 3 cups heavy whipping cream
- 3 Tablespoons sugar
- 1 Tablespoon pure vanilla extract
- FOR THE TOPPING:
- Traditional Chocolate Ganache
- 1 cup mini chocolate chips
- 1/2 cup marshmallow fluff (optional)
Directions
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Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
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Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter onto the crust.
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Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-dont touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, preferably overnight, or at least 4 hours.
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Meanwhile, make the chocolate mousse. Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until thickened. Cook in the microwave on high for about 30 seconds, until dissolved. Set aside to cool. Melt the chocolate, and let it cool.
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In a large bowl, whip the cream with the mixer on high until soft peaks form. While the mixer is still running, add the sugar and the vanilla. Blend in the cooled melted chocolate until the white streaks disappear and the cream begins to form peaks in the bowl. Now beat in the dissolved gelatin all at once. Watch carefully and do not over beat at this stage. Stop the mixer when stiff peaks form. Refrigerate until ready to use.
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Remove the cake from the fridge, leaving it in the pan. Spoon the mousse on top of the cake and spread it out to the edges with a metal spatula. cover with plastic wrap. Freeze the cake until the mousse is firm and completely cold, preferably overnight or at least for 4 hours.
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To decorate, make the chocolate ganache and place in freezer until chilled and thickened, about 15 minutes. Remove the cake from freezer and let it stand at room temp about 5 minutes. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Warm a metal icing spatula by holding it under hot running water. Dry it on paper towels.
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Frost the top of the cake with the ganache, smoothing it out with the spatula. With a small spoon, make some drips of ganache on the sides. Sprinkle the chocolate chips in a 2 inch border around the top edge of the cake and mound up a few chips in the center. Return to the freezer (don’t cover) until the ganache is set and cold, about another hour. Keep the cake in the freezer until 2 hours before your planning to serve it, then transfer it to the fridge to thaw, so you can slice it easily. For a special touch, spoon some marshmallow fluff on top, leaving some of the chocolate mousse peeking through. Slice with a sharp straight edged knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze.