Q&A: Does any one have an amazing Chocolate Mousse Cheesecake recipe? OR the CMC recipe from the Cheesecake Factory?
Vampyres_Rose question : Does anyone have a recipe for chocolate mousse cheesecake amazing? OR the recipe CMC Cheesecake Factory? This is the anniversary off my friend at the end of the week, and I want an AMAZING chocolate cheesecake mousse We went to the Cheesecake Factory and got her cheesecake chocolate mousse, and it was incredible! ! If they use a recipe, or even your own, please let me know, thank you Best Answer:
response from Dana N
Now, this is a chocolate mousse cheesecake but it’s amazing! This is where I found the recipe http://amberskitchen.blogspot.com/2009/01/brownie-mosaic-cheesecake.html go and look at the pictures of this cheesecake and put a paper towl because you have to wipe all the drool! This is so good! It is quite tedious and uses a lot of ingredients, but it is really worth it. I thought that might be rich, but he was not. It was absolutely perfect! I did it in two parts over two days to make it easier here is the recipe before (brownie and cheesecake the day and left to set in the fridge overnight, and finished the next day.): Cheesecake Brownie mosaïqueComme seen on Annie Eats and Brown Eyed Baker, the bean originally from the kitchen SmittenPour BrowniesIngrédients4 ounces of chocolate not sucré3 / 4 cup (1 1/2 stick) butter, salé13 / 4 cups sucre3 oeufs1 teaspoon vanilla Café1 / 2 teaspoon SEL1 cup farineInstructionsPréchauffer oven to 350 ° F. Line 13 × 9 inch cake pan of aluminum foil, with ends of the sheet, the. along the sides of the mold Journal graisse.Chocolat microwave butter and minutes in a bowl in the microwave on high high 2. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Beat in eggs and vanilla. Flour and salt and mix well. Casting is used in the form préparé.Cuire oven 30 to 35 minutes or until toothpick inserted in the center comes with moist crumbs (do not overcook). Cool in pan on wire rack. Remove brownies from the pan with foil. Let cool brownies, then cut into 3/4- to 1-inch squares for use in the cheesecake. They are more than two cups of cubes, loosely measured have, as you do, and I’m sorry, you have to decide for themselves what they can do with the extra. Add the cake cubes shown dessous.Pour Crumb Crust (If you want a lot of crust, go ahead and double) Ingrédients11 / 2 cup finely chopped 5 oz Oreos or chocolate chip cookies another.5 tablespoons unsalted butter, fondu1 / 3 cup sugar granulé1 / 8 cuillèreInstructionsMélanger salt ingredients together and press onto the bottom and 1 inch up sides of a buttered 10 “pan. fill immediately or refrigerate for at least 2 heures.Pour the fromageIngrédients3 (8 oz) packages cream cheese cup sugar ramolli1 granulé4 oeufs1 large spoon vanilla caféInstructionsAssurez snack crumbs Preheat as described above for 10-inch cheesecake. oven to 350 ° F.Battre stir together cream cheese and sugar until fluffy with an electric mixer. eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between ajouts.Plier brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking dish. Pour the filling into the crust and bake in a pan (the to catch drops) in center of oven 45 minutes, or until cake is set 3 inches from edge but center still a little wobbly when pan is shaken doucement.Après fully cooled down, then top with the ganache glaçure.Pour glaçageIngrédients3 oz bittersweet chocolate, chopped finement4 tablespoons (½ stick) unsalted butter ¼ cup heavy cream ½ teaspoon vanille1 tablespoons sugar chocolate finely poudreInstructionsPlacez chopped to mix in a medium bowl. scald the cream and butter in a saucepan (or in the microwave on high for 1 minute) . Pour the cream mixture over the chocolate and stir until chocolate is completely melted. Whisk powdered sugar and vanilla stir impact action smooth. Spread over cake while still chaud.Réfrigérer ganache cake until serving time.
