Mocha mousse cheesecake

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35 min


2 hrs 5 min


12 servings

Mocha mousse cheesecake

© Royalty-Free/Masterfile


  • 1 1/3 cups crumbled chocolate wafers
  • 1/4 cup granulated sugar
  • 1/3 cup butter , melted
  • 225 g semisweet chocolate , about 8 squares
  • 3 250-g pkgs cream cheese , at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tbsp instant coffee granules , dissolved in 2 tbsp hot water
  • 1 tsp vanilla
  • 85 g semisweet chocolate , about 3 squares, cut in half
  • 2 tbsp 35% cream , or milk
  • 1/2 tsp vanilla


  • To make crust, preheat oven to 325 F (160 C). In a small mixing bowl, use a fork to stir wafer crumbs with 1/4 cup sugar and melted butter until crumbly. Press into bottom and up sides of 9-1/2-inch (24-cm) springform pan. Bake in centre of preheated oven until edges just begin to brown, about 10 minutes. Cool on a rack.
  • To make filling, coarsely cut 8 squares chocolate into pieces. In a small heavy-bottomed saucepan set over low heat, melt chocolate, removing saucepan from heat when small pieces of chocolate are still visible, about 5 minutes. Stir until smooth and cool until lukewarm. Or, place chocolate in a microwave-safe dish. Microwave on medium until chocolate is almost but not completely melted, about 3 minutes. Then, stir until smooth.
  • In a medium-size bowl, using an electric mixer, beat cream cheese until very smooth. Continuing to beat, gradually add sugars. Then, add eggs, 1 at a time, beating after every addition until smooth. Beat in sour cream until blended. Stir in melted chocolate, dissolved coffee and vanilla.
  • Pour into cooled crust and smooth top. Bake in centre of preheated oven until cake is puffed up and pulling away from sides, about 1-1/4 hours. Centre will still be jiggly when shaken, but will set as it cools. Turn oven off, leave cake in oven with door slightly ajar until cool enough to handle with your bare hands, about 30 minutes. Then, remove from oven and refrigerate immediately, uncovered, until cold and set, at least 4 hours or overnight.
  • To decorate cold cake with glaze, place 3 squares chocolate and cream in a small bowl. Microwave on medium for 1 to 1-1/2 minutes or until chocolate is almost melted. Then, stir until smooth. Or, place in a small heavy-bottomed saucepan set over low heat. Stir frequently, especially as mixture becomes warm, until smooth, about 3 minutes. Stir in vanilla. Dip a fork into hot chocolate, then, using a back and forth motion, drizzle over cold cheesecake in a crisscross pattern. Repeat until all chocolate topping is used up. Return to the refrigerator, uncovered, at least until set, about 15 minutes. To make neat slices, use a long knife and dip in hot water or hold knife under hot running water between each cut. Cheesecake will keep well, covered, in the refrigerator for at least 2 days.

Nutrition (per serving)

  • Calories
  • 589,
  • Protein
  • 8.9 g,
  • Carbohydrates
  • 46.9 g,
  • Fat
  • 43 g,

Inuvik Regional Hospital dietitian Cathy Barber is both a professional chef and a nutritionist. Her cheesecake’s light texture and flavor make it a surefire winner.

Chatelaine tip

We suggest using regular full-fat cream cheese and sour cream in this recipe, since texture of cheesecake was not as good when tested with light versions.