Today I am posting two different Chocolate Mousse Cheesecakes I made recently. One of the them was baked and the other was not. The crust is the same for both cheesecakes. Each one is different in taste and texture but both delicious.
One of them is made with vanilla essence and the other one with bitter almond oil which makes an amazing combination with chocolate.
You can see below in the video how I shaped the crust.
Two different Chocolate Mousse Cheesecakes
Preparation time: 30 minutes
Baking time: 15 minutes + 1 hour for the baked one
Waiting time: a few hours
For the Crust:
- 2 packets (500 grams) Digestive biscuit crumbs
- 90 grams butter, melted
- 50 grams ground almonds, skin on
- 1 tbsp brown cane sugar
- ½ tsp cinnamon
- Preheat oven to 160°C fan forced.
- Melt the butter in the microwave or in a frying pan until it starts melting and turn off the heat.
- Put all the crumb ingredients in a bowl and mix well to combine.
- Transfer it to a 28 cm spring form pan, and press it with a spoon into the bottom and sides of the pan.
- Spread the crust with a spoon to cover the sides of the baking pan evenly (see video).
- Bake for 15 minutes, or until the crust is slightly toasted. Set aside until it cools.
- If making the baked cheeseckae, lower heat in order to keep your oven warm.
In one of them I made an easy mousse with whipped cream and in the other I made the classic chocolate mousse with eggs. However, due to fear of salmonella I have stopped using raw eggs, so you can see how you can still make mousse with eggs by pasteurizing them.
Eggless Chocolate Mousse:
- 500 grams heavy cream
- 1 tbsp icing sugar
- 4 drops vanilla essence
- 125 grams couverture chocolate
- A pinch of salt
- A pinch of freshly grated black pepper
- Whip the cream with a hand mixer. Add sugar and vanilla and continue whipping until peak forms. Refrigerate.
- In a double boiler melt the chocolate and mix in the salt and pepper. Remove from the water bath and mix with a spoon until it chills but it should still be runny.
- Whip the cream again on low speed, adding spoonfuls of melted chocolate, until all incorporated.
- Keep the cream refrigerated.
What makes the difference in each one of the cheesecakes, is of course the filling but I can assure you that both taste amazing. One of them is made with vanilla essence and the other one with bitter almond oil which makes an amazing combination with chocolate. Regarding the baked cheesecake, when I removed the aluminium foil after 50 minutes, there was some steam concentrated in the middle of the cake. I took some kitchen paper and gently let it absorb some of the water. I reduced the temperature to 120°C and continued baking it uncovered, until all the moisture evaporated, for 10 more minutes.
Lemon Filling with Greek Yoghurt and Honey:
- 800 grams cream cheese, softened
- 200 grams Greek Yoghurt (2% or full fat)
- 1 cup light brown cane sugar
- 2 heaped spoonfuls Greek honey
- 10 drops of vanilla essence
- Zest of 1 lemon
- 1/8 cup lemon juice
- 4 eggs
- 1 tbsp corn starch
- 450 ml sour cherries fruit preserve
- Prepare and bake the crust.
- Prepare the eggless chocolate mousse and refrigerate.
- Beat cream cheese with a hand mixer to soften. Add Greek yoghurt, lemon zest, lemon juice and vanilla and beat until fluffy.
- Add sugar and honey and mix well.
- Sprinkle the corn flour while the mixer is still working.
- Add the eggs one at a time and beat until incorporated.
- Cut two pieces of aluminium foil and join together. Wrap the baking tin around, to cover the baking tin from outside.
- Increase the temperature to 170°C.
- Pour the batter evenly over baked crust and use a spatula to spread it.
- Cover the top of pan with aluminium foil.
- Put the baking tin in a larger roasting pan and add hot water (about 1 1/2 litres).
- Bake in the water bath 45 to 60 minutes or until set. (It will still be wobbly but it will set in the fridge).
- Set aside to cool.
- Fill a piping bag with the chocolate mousse and decorate the cheesecake, leaving some space in the middle to add the sour cherries.
- Refrigerate for a few hours before serving.
- Serve with extra sour cherries on top.
- Store leftovers in the refrigerator.
The second cheesecake is for those who love chocolate! It’s much easier to make but equally delicious. The combination of bitter almond and chocolate is amazing so long as you like bitter almond. If not, you can still add vanilla but even better, orange essence.
The desserts I make are not overly sweet so that I can serve them with the fruit preserves, jams or fruit sauces I make. I have served this spicific one with orange preserve, with watermelon rind preserve (refrigerated) and with fig and peach sauce/jam. All three different combinations were amazing!
Preparation time: 45 minutes
Baking time: 15 minutes
- Same as previous cheesecake
Cream Cheese Filling:
- 600 grams cream cheese, softened
- 200 ml heavy cream
- 80 grams light brown sugar
- 200 grams (a little bit more than half a cup) Greek honey
- 1/4 tsp bitter almond vanillin
Chocolate Mousse with eggs:
- 200 grams baking chocolate
- 40 grams white granulated sugar
- 2 eggs
- 30 grams chocolate shavings
- Prepare and bake the crust as above.
- Melt the chocolate over a hot water bath and empty it in another bowl to cool. Keep your water hot.
- When the metallic bowl is cool (no need to wash it) add the eggs and sugar and beat with a hand mixer over the water bath until frothy. Lower speed and add the melted chocolate and mix to combine.
- Beat the cream cheese with heavy cream, as well as sugar and honey. Add the melted chocolate and the bitter almond oil and mix to combine. Refrigerate until the crust cools.
- Poor the cream on top of the crust and sprinkle the chocolate shavings on top.
- Refrigerate for a few hours before serving.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,