Brownie Mousse Cheesecake

makes 1 10-inch cake

Prep time: 30-40 minutes

Cook time: 2 hours (yup, you heard me)

Cost: Let's not talk about it on birthdays. Seriously, though--the total is about $8.50 or the cost of ONE slice of cheesecake at the Cheesecake Factory, so it could be worse, right (unless you eat the whole thing yourself like an irresponsible adult, in which case, I cannot help you, friend)

Brownie layer: $1.50, cheesecake layer: $4.00, mousse layer $3.00 (Aldi prices)


Brownie: 


1/2 C butter (1 stick, partially melted)

1/2 C cocoa

1 C sugar

2 eggs

1/2 tsp vanilla

3/4 C flour

3/4-1 C dark chocolate chips


Combine butter and cocoa. Add sugar. Beat in eggs and vanilla. Beat in flour just until combined. Add chocolate chips. 


Spread batter in a greased  9 or 10-inch springform pan. 


Bake for only 10 minutes. It's going to look raw-ish. It's going to be raw-ish. That's because you're going to bake it more when you add the cheesecake layer, so don't fret. 


Allow to cool (or mostly cool) before adding the cheesecake layer. 


Cheesecake: 


3 packages cream cheese (24 oz total)

3/4 tsp lemon zest

3 eggs

1/2 tsp vanilla

2 Tbsp whipping cream


Beat cream cheese. Add zest. Then eggs. Add vanilla and whipping cream. 


Pour this mixture on top of your partially baked brownie.


Now you are going to do something slightly odd. You're going to bake it at a very low temperature for a very long time. This is going to keep your brownie from burning or overcooking while allowing your cheesecake to cook into velvety perfection. 


Bake at 250 for about 2 hours or until the temperature at the center reaches 160. It'll still jiggle. [Note: Since I did make this with the wrong kind of cream cheese, you might want to check this before 2 hours to make sure that the weird fatless cheese didn't mess with it's cooking time somehow. I doubt it did but one can never be sure with the devil's cheese.]


Take it out and allow it to cool. This will take a few hours, so plan for that, my friends. 


Mousse: 


2 Tbsp cocoa

5 Tbsp hot water

7 oz bittersweet chocolate (I used Ghiradelli)

1 1/2 C heavy cream

1 Tbsp sugar

1/2 tsp salt


Combine cocoa powder and hot water; set aside. 


Melt chocolate in microwave, stirring every 30 seconds until melted. Set that aside too. 


Whip the cream, sugar, and salt. Instructions for whipping cream here if you need them.  


Whisk the cocoa water into the melted chocolate. Be sure both have cooled somewhat (they can be warm, but not hot). Then fold part of the whipped cream into the mixture. Fold more in, and more again until it's a lovely chocolatey yum. This is mousse. 


Spread it on the cooled cheesecake. 


But you're still not done. It needs to set for about an hour. Otherwise it won't be as firm as it should be. 


You can top this with a ganache or whipped cream and chocolate shavings (which is what we chose) or nothing at all). 


All that waiting has been worth it. Enjoy!


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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