Monday, July 1, 2013

Chocolate Mousse Cheesecake Pie

This was my first attempt at making a cheesecake.  Which means this was my #1 choice of all the cheesecake recipes that I have bookmarked to make.
It was rich and divine and mouthwatering and all of those wonderful things that a good cheesecake should be, with 4 layers of yumminess!

Chocolate Mousse Cheesecake Pie
Recipe from Mels Kitchen Cafe

24 Oreos, crushed
5 Tbsp. butter, melted

Combine the crushed cookies and melted butter.
Press into a greased 9" pie plate.
Refrigerate until filling is made.

Cheesecake Filling:
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 large egg
1 egg yolk
1 tsp. vanilla
1 c. sour cream

Blend the cream cheese and sugar until smooth.
Add the egg, yolk and vanilla, mixing until combined.
Blend in the sour cream.
Spread filling over the cookie crust and bake at 325 degrees for 40-45 minutes, until edges are set and center is slightly firm.
Cool completely on a wire rack.

Chocolate Mousse:
1 c. heavy cream, divided
2 egg yolks
1/2 c. milk chocolate chips

Heat 1/2 c. cream in a small saucepan until just simmering.
In a small bowl, heat proof bowl, whisk egg yolks.
Whisk a few Tbsp. of heated cream into the egg yolks, continue whisking until completely combined.
Pour egg yolk mixture into the saucepan with remaining cream, whisking constantly, and return saucepan to a medium-low heat.
Cook and whisk constantly, until cream/egg mixture bubbles and thickens 1-2 minutes.
Remove from heat and stir in chocolate chips until melted.
Let mixture cool to room temperature, whisking occasionally to avoid skin forming on top.

When completely cool, beat remaining 1/2 c. cream to stiff peaks and gently fold into chocolate mixture.
Spread mousse over cooled cheesecake pie and refrigerate while making ganache.

1/2 c. semisweet chocolate chips
4 Tbsp. butter
1/4 c. heavy cream
1/2 tsp. vanilla
1 Tbsp. powdered sugar

Combine butter and heavy cream in a saucepan over medium heat until mixture is simmering.
Remove from heat and whisk in chocolate chips, stirring until melted and smooth.
Stir in vanilla and powdered sugar.
Spread ganache over the mousse layer and refrigerate pie until ready to serve, at least 1 hour.

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