White Chocolate Mousse Cheesecake with a Fudge Brownie Crust. This cheesecake has a fudge brownie crust and then is topped with a light fluffy creamy no bake white chocolate cheesecake. The contrast of the chewy brownie bottom with the creamy light mousse texture of the cheesecake made a really memorable dessert. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.

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Pecan Brownie and Caramel-Fudge Swirl Cheesecake, Topped with Caramel Turtle Pecans and Chocolate.. Topped with Godiva® Chocolate Cheesecake and Chocolate Mousse. GODIVA and the Lady on Horseback logo are trademarks owned by GODIVA Chocolatier, Inc.. We can prepare White Chocolate Mousse Cheesecake with a Fudge Brownie Crust using 20 active ingredients and 22 steps. Below is how you attain.

Components of White Chocolate Mousse Cheesecake with a Fudge Brownie Crust

Instructions. of for the fudge brownie crust.
Instructions. 2 ounces of unsweetened chocolate.
Detaile. 2 of ounces, (1/2 stick or 4 tablespoons) unsalted butter).
Instructions. 2 of large eggs.
Instructions. 1 cup of granulated sugar.
Detaile. 1/4 teaspoon of salt.
Guidelines. 1/2 teaspoon of vanilla extract.
Step by step. 1/2 cup of all purpose flour.
Directions. of for white chocolalate mousse.
Detaile. 2-8 ounce of pacages of cream cheese, at room temperature.
Instructions. 12 ounces of good quality white chocolate chopped, not chips.
Step by step. 2 1/2 cups of heavy whipping cream.
Guidelines. 1 1/2 cups of confectioner's sugar.
Instructions. 1/8 teaspoon of salt.
Detaile. 1 1/2 teaspoons of vanilla extract.
Directions. of For Garnish.
Guidelines. 2 ounces of semisweet chocolate, melted.
Directions. 2 ounces of white chocolate, melted.
Directions. of as needed, fresh fruit, berries off any kind or a combination of berried.
Step by step. of as needed, whipped cream.

Creamy Cheesecake Swirled with White Chocolate and Raspberry. Tips for making the best white chocolate raspberry cheesecake. Make sure all your ingredients are room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at room temperature in order to beat together into a creamy, clump-free cheesecake.

How To Make White Chocolate Mousse Cheesecake with a Fudge Brownie Crust

Begin by making white chocolate mousse base, it needs several hours to get cold in the refrigerator.
Have chopped white chocolate in a large bowl. Heat the 2 1/2 cups cream until hot but not boiling in the microwave or on stove top. Pour over white chocolate, let sit 1 minute then stir until smooth. Cool to room temperare then cover and refrigerate until very cols, 2 hours or more.
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Make fudge brownie crust.
Spray a 9 inch springform pan with bakers spray. Preheat oven to 350.
Melt butter and chocolate in the microwave and stir until smooth. Cool to room temperature.
Beat sugar and eggs until combined.
Add cooled chocolate, vanilla and salt and stir in just until combined.
Stir in flour just until combined.
Pour into prepared springform pan.
Place pan on foil lined baking sheet. Bake 18 to 20 minutes until toothpick comes out with a few moist crumbs. Cool completely before filling.
Make White Chocolate Mousse Cheesecake.
Beat cold white chocolate mixture until fluffy..
In another bowl beat cram cheese until smooth.
Beat in sugar,salt and vanilla into cream cheese until smooth.
Fold white chocolate mixture ino cream cheese in 3 additions until well combined.
Pile onto brownie crust smooth top and refrigerate at least 8 hours or overnight.
Realease sides of springform pan.
Garnish by drizzling with the melted semi sweet chocolate and melted white chocolate..
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Serve with fresh fruit and whipped cream.
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Who needs The Cheesecake Factory when you have this easy and delicious recipe! Whisk together the flour, cocoa powder and salt in a medium bowl. Allow the cheesecake to cool completely before removing it from the pan. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.