White Chocolate Mousse Cheesecake with a Fudge Brownie Crust. Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. Dreams do come true. · Brownie Bottom Cheesecake has a rich chocolate brownie bottom layer topped with a creamy and sweet cheesecake filling.

As a food blogger, I don't repeat recipes very often. I've made these Chocolate Mousse Brownies twice in the last month. I made the chocolate mousse without eggs. You can cook White Chocolate Mousse Cheesecake with a Fudge Brownie Crust using 20 ingredients and 22 steps. Here is how you cook it.

Ingredients of White Chocolate Mousse Cheesecake with a Fudge Brownie Crust

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

Normally it's served in a glass with a spoon, so traditionally the chocolate firms up enough you don't The best way to celebrate any milestone is with a triple chocolate cake: Brownie Bottom Chocolate Mousse Cake with chocolate whipped cream. Sitting on top is a white chocolate peppermint mousse and red & white whipped cream swirls for a festive holiday dessert! The cheesecake starts with a simple Oreo crust. Crushed Oreos and melted butter are all you need.

White Chocolate Mousse Cheesecake with a Fudge Brownie Crust instructions

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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If Peppermint Oreos are available in your area, then I highly recommend using. Individual White Chocolate Cheesecake with Strawberries. This easy-to-make no-bake creamy cheesecake mousse is flavored with white chocolate to make it extra smooth and delicious If you prefer a more traditional cookie or graham cracker crust, you can use the crust. White Chocolate Raspberry Truffle®Creamy Cheesecake Swirled with White Chocolate and Chocolate Mousse CheesecakeSilky Chocolate Cheesecake Topped with a Layer of Belgian Herb Crusted Filet of SalmonFresh Salmon with a Delicious Lemon Sauce, Asparagus and Mashed. Feel free to use a store-bought crust or your own favorite crust recipe; or this cheesecake When making the cheesecake, I usually like to add a pan of water on the bottom rack of the oven, because it adds moisture and keeps the top of the cheesecake from cracking.