offee Mousse Cheesecake
This Coffee Mousse Cheesecake combines a rich graham cracker crust, a creamy cheesecake filling, a luscious coffee mousse, and a light whipped cream topping. Perfect for coffee lovers, its an elegant and delicious dessert!
Ingredients
Crust:
3 cups 350 g ground graham crackers about 23 full sheet crackers
3/4 cup 170 g unsalted butter, melted 杻
3/4 teaspoon kosher salt 蓼
Cheesecake:
16 oz 454 g block full-fat cream cheese, softened, room temperature 燎
1/2 cup 100 g granulated sugar
1/2 teaspoon kosher salt 蓼
1 1/2 teaspoon pure vanilla extract
1/2 cup 120 g sour cream 拏
2 large eggs, room temperature 讀
1/4 cup heavy cream heavy whipping cream, room temperature 拏
Mousse:
2/3 cup whole milk 拏
1 1/2 Tablespoon instant espresso powder
1 teaspoon pure vanilla extract
0.25 oz envelope gelatin powder about 1/2 teaspoon
1 Tablespoon water
4 oz white chocolate, chips or chopped, melted
1 cup heavy whipping cream, very cold 拏
Whipped Cream Topping:
1 1/2 cup heavy whipping cream, very cold 拏
3 Tablespoon powdered sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla paste
Dusting Powder:
2 Tablespoon powdered sugar
1 1/2 teaspoon unsweetened cocoa powder
Instructions
1. Make the Crust:
Preheat oven to 350F 175C.
In a bowl, mix ground graham crackers, melted butter, and salt until well combined.
Press mixture evenly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass to smooth out the crust.
Bake for 10 minutes until set. Press down any puffed bits of crust. Set aside to cool.
2. Prepare the Cheesecake:
Preheat oven to 325F 165C.
Wrap the springform pan with heavy-duty foil to prevent water from seeping in. Use 2-3 layers of foil.
Beat cream cheese on low speed until soft and smooth, about 4 minutes.
Add sugar and beat on medium speed for about 2 minutes. Mix in salt, vanilla, and cream on low speed.
Add eggs one at a time, mixing until incorporated. Scrape down sides as needed. Mix in sour cream until smooth.
Pour the filling into the prepared crust, smoothing it into an even layer.
Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until about 1 1/2 inches of the springform pan is submerged.
Bake cheesecake for 45-50 minutes. Turn off the oven and crack the door open to let the cheesecake cool for 45 minutes.
Remove from oven, discard the foil, and let the cheesecake cool to room temperature before refrigerating. Chill for at least 4 hours or overnight.
3. Make the Coffee Mousse:
In a small bowl, combine gelatin powder and water. Let sit for 5 minutes.
Heat milk until simmering, then stir in espresso powder until dissolved. Remove from heat and add vanilla extract. Stir in bloomed gelatin until dissolved.
Pour mixture into a large mixing bowl and set aside.
Melt white chocolate in a bowl over a pot of simmering water or microwave in 20-second intervals. Let cool slightly before stirring into the coffee milk mixture.
Whip cold heavy cream to soft peaks, then gently fold into the cooled chocolate mixture in three additions. Continue folding until smooth.
Spread mousse over the chilled cheesecake layer. Smooth with a mini offset spatula. Cover and chill for at least 4 hours or overnight.
4. Prepare the Whipped Cream Topping:
Whip heavy cream, powdered sugar, espresso powder, and vanilla paste to stiff peaks.
Pipe dollops or spread whipped cream over the chilled coffee mousse layer.
5. Add Dusting Powder:
In a small bowl, mix powdered sugar and cocoa powder.
Dust over the whipped cream topping just before serving.
Enjoy your elegant and indulgent Coffee Mousse Cheesecake!
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