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Chocolate Mousse Cheesecake Cake with Gloss Ganache

Chocolate Mousse Cheesecake with Gloss Ganache

Eric J. Taubert
This dark chocolate mousse cheesecake is designed for clean slices, a decadent interior, and structural integrity. Gentle heat, controlled aeration, and strategic chocolate handling create a luxury Chocolate Mousse Cheesecake that feels refined rather than heavy and rich without being overly dense.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Chilling Time 6 hours
Total Time 8 hours 5 minutes
Course Dessert
Cuisine Baked Goods, Cake
Servings 12 slices

Equipment

  • 9-inch springform pan
  • Heavy-duty aluminum foil (wide roll preferred)
  • Large roasting pan (at least 2 inches larger than springform on all sides)
  • Food processor
  • Large mixing bowl
  • Heatproof bowl
  • Silicone spatula
  • Wire cooling rack
  • Instant-read thermometer (optional but recommended)

Ingredients
  

Cocoa Cookie Crust

  • 3 cups classic Oreo cookies finely crushed - do not use double-stuffed or flavored varieties (375 g)
  • 5 tablespoons unsalted butter, melted (70 g)
  • ½ teaspoon kosher salt
  • 2 ounces dark chocolate melted - optional (56 g)

Dark Chocolate Mousse Cheesecake Filling

  • 12 ounces 60–70% bittersweet couverture chocolate chopped (340 g)
  • 24 ounces full-fat cream cheese room temperature (680 g)
  • ¾ cup granulated sugar (150 g)
  • ¼ cup light brown sugar packed (53 g)
  • 3 tablespoons Dutch-processed cocoa powder
  • 4 large eggs + 2 yolks room temperature
  • ½ cup heavy cream room temperature (120 g)
  • ¼ cup crème fraîche room temperature (60 g) -- If not available, you may substitute with an equal amount of full-fat sour cream or Greek yogurt (whole milk, not low-fat)
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 8 ounces semi-sweet or 60% chocolate finely chopped (226 g)
  • 245 g heavy cream about 1 cup + 1 tablespoon (245 g)
  • 2 tablespoons unsalted butter room temperature (28 g)
  • Chocolate shavings for finishing

Instructions
 

Prepare the Crust

  • Prep pan & foil: Line the bottom of a 9-inch springform pan with parchment. Lock it in place by closing the ring over the parchment. Lightly grease sides of pan only. IMPORTANT: Wrap entire exterior of springform pan tightly in two layers of heavy-duty foil so there are no seams below the rim, extending at least 2 inches above the rim to create a fully waterproof seal.
  • Mix & press crust: Combine cookie crumbs, salt, and 5 tablespoons melted butter until evenly moistened. Press firmly and evenly into the pan -- and one inch up the sides of the pan.
    3 cups classic Oreo cookies; 5 tablespoons unsalted butter,; ½ teaspoon kosher salt.
  • Bake & seal: Bake at 350°F (180°C) for 10–12 minutes, until set. Cool completely, then (optionally) brush with a thin layer of melted dark chocolate. Chill 5 minutes to set. Then reduce oven temperature to 300°F (150°C).
    2 ounces dark chocolate.

Make the Cheesecake Filling

  • Melt chocolate: Melt chocolate gently in a bain-marie (double boiler - see notes); cool until just warm - not hot.
    12 ounces 60–70% bittersweet couverture chocolate.
  • Process base: In a food processor, blend room temperature cream cheese by itself until completely smooth and lump free. Add both sugars and cocoa powder and process until uniform.
    24 ounces full-fat cream cheese; ¾ cup granulated sugar; ¼ cup light brown sugar; 3 tablespoons Dutch-processed cocoa powder.
  • Finish batter: For this step: do not whip -- minimal air is the goal. Add eggs and yolks one at a time, pulsing briefly between each. Then pulse in heavy cream and crème fraîche (see note) just until combined. Transfer mixture to a bowl and fold in melted chocolate and vanilla by hand using a silicone spatula.
    4 large eggs + 2 yolks; ½ cup heavy cream; ¼ cup crème fraîche; 1 teaspoon vanilla extract.

Bake in a Water Bath

  • Prepare bath: Place foil-wrapped springform pan inside a large roasting pan and position in the oven. Carefully add very hot tap water to reach about 1½ inches up the sides. Don't splash - water should not come into contact with the batter.
  • Bake: Bake at 300°F (150°C) for 1 hour 25 to 1 hour 35 minutes, until outer 2-3 inches are set and center wobbles like thick pudding, not sloshy like liquid. Optional but ideal: internal temperature 150–155°F (65–68°C).

Cool & Chill

  • Cool gradually: Turn oven off when you have determined your cheesecake is done. Leave cheesecake (in the water bath) in oven with door closed for 20 minutes. Then crack oven door open 1–2 inches and allow cheesecake (in the water bath) to continue slowly cooling in oven for an additional 40 minutes.
    Then remove cheesecake from the oven and from the water bath, and immediately run a thin, warm, knife around the edge to reduce the likelihood of surface cracks as it continues to cool at room temperature for 1 hour.
    Next refrigerate 6 hours (or overnight) before topping with ganache.

Make the Ganache

  • Prepare ganache: Place chopped chocolate in a heatproof bowl. Heat cream until just steaming (do not boil), then pour over chocolate. Cover bowl with plate to keep the heat in and let stand 1 minute. Then stir gently from the center outward until smooth. Add butter and stir until fully emulsified and glossy.
    8 ounces semi-sweet or 60% chocolate; 245 g heavy cream; 2 tablespoons unsalted butter.
  • Finish cheesecake: Cool ganache slightly (ideal pour temp 88–92°F / 31–33°C) and pour over chilled cheesecake. Let set 20–30 minutes at cool room temperature, then refrigerate 1 hour. Once ganache is set, finish the top of the cake with chocolate shavings.
    Chocolate shavings

Serving & Storage

  • Serve: Slice with a hot, clean knife. Wipe blade between slices.
  • Store: Refrigerate loosely covered for up to 5 days. Best texture on days 2–3.

Video

Notes

Parchment Placement for Clean Removal: There's nothing worse than baking the perfect cheesecake -- and then not being able to remove it from the springform pan bottom. To ensure the cheesecake releases cleanly from the springform base, cut a round of parchment slightly larger than the pan bottom. When the ring is locked in place, the excess parchment should be pinched between the base and the side wall. This creates a built-in “slider” that allows the finished cheesecake to be transferred off the metal base after chilling. Once unmolded, the parchment can be gently pulled away, leaving the crust intact and the edges clean.
Be Mindful About Wrapping Your Pan: A water bath only works if water stays outside the pan. Any seepage will saturate the crust, leading to sogginess and structural failure. Use wide, heavy-duty foil and wrap the pan in two continuous layers, bringing the foil fully up the sides with no seams below the rim. Press tightly against the pan so the foil conforms without gaps. Think of this step as creating a watertight vessel -- rushed foil work is the most common cause of ruined cheesecakes. You can alternatively use a silicone pan liner on the exterior of the springform pan to accomplish the same waterproofing results.
Brushing the Crust with Chocolate: Brushing the cooled crust with a thin layer of melted chocolate is optional, but a nice touch. Once chilled, the chocolate forms a moisture barrier between the crust and filling, preventing steam or custard from softening the base during baking and storage. This is especially useful for dense, custard-style cheesecakes or when clean slices are a priority.
What is Couverture Chocolate? Couverture chocolate refers to high-quality chocolate with a higher percentage of cocoa butter than standard baking chocolate. This increased cocoa butter content allows the chocolate to melt more smoothly, blend more evenly into batters, and set with a refined, silky texture rather than a waxy or brittle finish. For this recipe, we use Callebaut 60%, which strikes an ideal balance between deep cocoa flavor and restrained bitterness. Its consistent cocoa butter content and clean melt make it especially well-suited for custard-based desserts like cheesecake, where texture is as important as flavor. Other quality couverture chocolates in the 60–70% range will work just as well. 
Using Crème Fraîche in the Filling: Crème fraîche is optional, but strongly recommended for its subtle tang and higher fat content, which contribute to a smoother, more balanced cheesecake with added depth of flavor. If unavailable, substitute with an equal amount of full-fat sour cream or Greek yogurt (whole milk, not low-fat). 
But How Do I Know When The Cheesecake Is Done Cooking?
  • The outer 2–3 inches should be set and matte.
  • The center should jiggle like thick pudding, not ripple or slosh.
  • If using an instant-read thermometer, the center should register 150–155°F (65–68°C).
  • The cheesecake will continue to firm as it cools; overbaking at this stage leads to grainy texture and surface cracking.
Melting Chocolate on the Stove Without a Double Boiler: To melt chocolate gently on the stovetop without a formal double boiler, create a simple bain-marie using a saucepan and a heatproof bowl. Fill the saucepan with 1–2 inches of water and bring it to a bare simmer, not a boil. Set the bowl over the pan so it rests securely on the rim without touching the water. Add the chopped chocolate to the bowl and stir occasionally with a silicone spatula until melted and smooth. Remove the bowl from heat while a few small pieces remain and continue stirring off heat to finish melting. This method prevents scorching and keeps the chocolate glossy by relying on steam heat rather than direct contact with the burner.
Tips for Ganache Coating Success:
  • Allow the cheesecake to be fully chilled before topping.
  • Let the ganache cool slightly so it is fluid but not hot.
  • Pour from the center and gently tilt the cheesecake to guide the ganache outward, rather than spreading aggressively with a spatula. Let it begin to set at room temperature for 20 to 30 minutes. Then refrigerate at least 1 hour -- until the ganache is fully set before cutting.

Nutrition (per serving)

Calories: 936kcalCarbohydrates: 76gProtein: 12gFat: 69gSaturated Fat: 39gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 175mgSodium: 470mgPotassium: 395mgFiber: 6gSugar: 54gVitamin A: 1543IUVitamin C: 0.2mgCalcium: 120mgIron: 7mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Keyword chocolate, sour cream
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