This cheesecake has semi-sweet chocolate, milk chocolate, and white chocolate. Pretty much my dream come true in a pie dish. I've had the cheesecake filling recipe for a while, but we recently found this mousse recipe and decided to pair them. YUM.
Then I found this chocolate pie crust recipe!!! I mean an Oreo crust works too but HOW FUN IS THIS. And soooo flaky!! And beautiful!! Whatta win guys.
Just thought I'd include a picture of the cheesecake filling so that you can see it. It has white chocolate in it!!
Triple Chocolate Cheesecake Chocolate Pie Crust:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons oil
1/4 cup cold unsalted butter (half a stick), cut into 1/4-inch slices
3 to 5 tablespoons ice water
Chocolate Pie Crust Instructions:
Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine.
Stir in the oil, until the mixture resembles coarse meal.
Add the butter slices, tossing to coat.
Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball.
Chill in the refrigerator for 1 hour.
On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate.
Roll the dough around the rolling pin and transfer to the dish.
Trim off any excess, then roll and crimp the edge. Chill pie crust for 30 minutes
Place a baking sheet on a low oven rack and preheat oven to 425 degrees.
Poke holes in the crust with a fork on the bottom and sides so that air bubbles won't form.
Put the pie plate on the preheated baking sheet and reduce the oven temperature to 400 degrees for about 20-25 minutes.
Filling:
1/2 cup white chocolate chips
1/2 cup heavy cream, divided (1/4 cup for melted chocolate, 1/4 cup for cream cheese)
12 oz light cream cheese (1.5 packages)
3/4 cup powdered sugar
1 teaspoon vanilla
Filling Instructions:
In a medium bowl, stir together white chocolate and 1/4 cup cream. Microwave on high for 30-60 seconds to melt, stirring every 15 seconds or so.
In a medium sized bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy.
Add cooled melted white chocolate mixture and beat on medium speed until incorporated.
Pour the cheesecake filling over the cooled crust, smoothing with a spatula. Only fill the crust 3/4 full, leaving the rest for the mousse.
Chill while making the mousse. Make sure cheesecake is fairly set before adding mousse.
Source: I have no idea where I found this. I use it for white chocolate raspberry cheesecake and I've had it for years.
Chocolate Mousse:
3 egg yolks 6 Tablespoons powdered sugar 1 2/3 cups heavy whipping cream 5 oz semisweet baking chocolate-finely chopped (heaping 3/4 cup) 4–5 Oreos crushed 2–3 Tablespoons milk (or more if needed)
Chocolate Mousse Instructions:
In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it starts to thicken and almost doubles in size. WHISK CONSTANTLY (you don’t want to make scrambled eggs). This usually takes around 15-30 minutes.
Remove from heat and stir in chopped chocolate until it’s melted completely. Let it cool to room temperature stirring occasionally.
Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
Stir in crushed Oreos.
If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
Spread mousse on top of cheesecake filling. Chill for at least 5 hours or overnight. Top with chocolate pieces!
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