This Coffee Mousse layer Cheesecake combines my two favorite treats: traditional cheesecake and coffee! A
Creamy Cheesecake topped with an airy coffee mousse and whipped cream!
This dessert is easy to prepare ahead without compromising in flavor or presentation. The graham crust is not only covering the bottom of the cheesecake but its tall sides help to keep cheesecake and coffee mousse layer in place. The layers of this dessert compliment each other well. The tart cheesecake layer is topped with a sweet coffee mousse that is airy and light. As if this was not enough whipped coffee cream is topping off this amazing dessert.
Want a regular baked cheesecake? Check out my recipe here
Coffee Mousse Cheesecake
For graham crust:
23 (350 g) graham cracker, as crumbs
12 tbsp (170 g) butter, melted
1/2 tsp salt
For the cheesecake batter:
16 oz (450 g) cream cheese, softened
1/2 cup (100 g) sugar
1/2 cup (120 g) sour cream, at room temperature
1 tsp vanilla extract
2 large eggs, at room temperature
1/4 cup (60 ml) heavy cream, at room temperature
For the coffee mousse layer:
1/2 cup (120 ml) whole milk
1 1/2 tbsp instant coffee
1 tsp vanilla
4 oz (113 g) white chocolate, chopped
0.5 oz (2 sheets/ 2 envelopes) gelatin (see notes)
1 tsp cold water, if using powdered gelatin
1 cup (240 ml) cold heavy cream
1/3 cup (45 g) powdered sugar
For the coffee whipped cream:
1 1/2 cups (360 ml) cold heavy cream
1/2 cup (65 g) powdered sugar
1 tsp instant coffee
1 tsp vanilla
1 tbsp powdered sugar
1 tbsp cocoa powder
Preheat oven to 350 °F. To make the cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and mix until combined. Line a springform pan with parchment paper. Fill the mixture in the baking pan and press it down. Bake for 8 to 10 minutes. Let cool on a wire rack. Reduce oven temperature to 325 °F.
While the crust is baking make the cheesecake batter. Use a large mixing bowl and add cream cheese. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add sugar, sour cream and vanilla extract and mix it until it is thickened. Add heavy cream and eggs. Mix until combined. Fill it on top of the cooled crust and smooth it out.
Wrap springform pan with multiple layers of aluminum foil or a silicone dish and then place it into a bigger baking dish. Fill the bigger dish with about an inch of hot water and bake the cheesecake for 40 minutes. Then turn off the oven without opening the oven door. Let it cool inside the oven for about 10 minutes. Then take the cheesecake and cut around its edges to avoid cracks. Let it sit at the counter for about 30 minutes. Refrigerate for at least 4 hours or overnight.
For the coffee mousse bloom gelatin. If you are using powdered gelatin add 2 tablespoons of cold water into a cup and sprinkle the powder on it. Let it sit for 10 minutes. If you are using gelatin sheets just let them soak in a bowl with cold water for the same amount of time. Then warm up milk and instant coffee for about 5 minutes in a medium sized sauce pan. When it is hot turn off the heat and add chopped white chocolate and vanilla extract. Stir it until it is melted. Then add bloomed gelatin and stir it until it is completely melted. Make sure the mixture does not boil. To let it cool place it in the fridge after it has cooled a bit.
In a tall mixing bowl whip cold heavy cream until it thickens. Add some powdered sugar for sweetness and stability and whip until soft peaks form. Fold in the chilled coffee gelatin mixture. Fill it on top of the cheesecake and smooth it out. Let it chill in the fridge for at least 4 hours or overnight.
To decorate the cheesecake remove the springform pan and place it on a serving tray. Prepare some more whipped cream mixed with instant coffee and powdered sugar. Whip it until it is stiff. Fill it into a piping bag and pipe some nice swirls on top of the cheesecake. Sprinkle sweetened cocoa powder on top to make it look extra pretty and that's it.
If you are using powdered gelatin use 1 tbsp cold water to bloom gelatin powder. Just sprinkle it on top and let it sit for a few minutes.
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
If the cheesecake has a layer of condense water on its top after cooling use a paper towel and dry it before adding the chocolate ganache.