Chocolate Truffle Cheesecake with White Chocolate Raspberry Mousse

Ingredients

• BROWNIE CRUST:
• 6 Tbsp. all-purpose flour
• 3 tsp. unsweetened cocoa powder
• 1/8 tsp. salt
• 2 ounces bittersweet chocolate (preferably baking chocolate)
• chopped
• 1/4 cup unsalted butter (approx. 1/2 a stick)
• 1/4 cup brown sugar
• packed
• 2/3 cup sugar
• 1 large egg
• 1/ tsp. vanilla extract
• shortening or vegetable spray for the springform pan
• CHEESECAKE FILLING:
• 2 cups (16 ounces) chopped semi-sweet chocolate
• 3 (8 ounce) packages of cream cheese
• softened
• 1 (14 ounce) can of sweetened condensed milk (not evaporated milk)
• 4 eggs
• 2 tsp. vanilla extract
• MOUSSE TOPPING:
• 1 pack of frozen raspberries
• thawed (10 ounces)
• 2 tbsp. white sugar
• 2 tbsp. orange liqueur (such as Triple Sec)
• or orange juice
• 1-3/4 cups heavy whipping cream
• 6 ounces white chocolate
• chopped

Instructions

FOR THE CRUST:
Preheat oven to 350°F. Grease inside of 9-inch springform pan. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl or top of a double boiler; place top of boiler over base or place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.

Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes. Maintain oven temperature.

FOR THE FILLING:

In the top of a double boiler or in a metal bowl placed over a pan of gently boiling water, melt the chocolate chips, making sure that they are very smooth.

In a large bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk until smooth. Gently mix in melted chocolate, eggs, and vanilla. Whisk or beat with mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

Bake at 300 degrees F (150 degrees C) for 55 minutes. The edges should be set, but the center should look still wobbly and unset. Switch off oven and crack the oven door ajar, leaving the cake to gradually cool for approx. 40 minutes.

MOUSSE TOPPING:

Unpackage thawed raspberries, reserving approx. 12 for garnish, if desired. Process berries in a blender or food processor until smooth. Using a wire mesh colander, strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Gently fold into melted chocolate mixture, one-third at a time, until well blended together. Do not stir! You want the mousse to remain light and fluffy.

ASSEMBLING THE CAKE:

Remove cooled cheesecake from the oven and place on a wire rack to cool completely to room temperature. After filling has cooled, spread evenly with White Chocolate Mousse topping. Place cake, still in the pan, in the refrigerator and chill at least 4 hours.

After cake is completely chilled, remove from fridge and decorate. I used piped rosettes of chocolate whipped cream, reserved raspberries, and drizzles of leftover raspberry-liqueur juice mixture and melted chocolate to garnish.