00:00Hello everyone! First we're gonna make the chocolate base for the cheesecake.
00:06Toss about a cup of flour into the sieve, then add half a teaspoon of baking soda,
00:14half a teaspoon of baking powder, and of course two tablespoons of unsweetened cocoa powder.
00:22And sift it all together. This cheesecake may look like something from a pastry shop,
00:28but trust me, you can absolutely make it at home. And the moment you slice into it, you'll get why
00:35it's worth it. Next we're adding three quarters of a cup of sugar and a pinch of salt to balance out
00:43the flavors. Then just give it a quick stir so everything's evenly combined and set it aside.
00:53Now grab another bowl and you'll want to crack in one large egg. Whisk it for a few seconds.
01:05Use the egg and all the other ingredients at room temperature.
01:11Then add half a cup of milk and a quarter cup of vegetable oil.
01:17Whisk it all together until it's smooth.
01:25Now go ahead and pour all the mixture into the dry ingredients
01:30and whisk it all together right away.
01:37Keep going until all the ingredients come together into a smooth batter with no lumps.
01:42All right, next pour in half a cup of hot coffee and give it all a good whisk.
01:55If you don't like coffee, just add hot water instead. It works just fine too.
02:02Grab an 8-inch springform pan and you'll want to butter the bottom generously so nothing sticks.
02:08Also, cover the bottom with a piece of parchment paper.
02:15And now carefully pour all this gorgeous batter into your pan.
02:23Perfect!
02:25Gently shake and tap the pan to spread the batter evenly.
02:29And now time to pop it in the oven. Just like that.
02:34And let it bake for about 30 minutes.
02:38Check with a toothpick to see if it's ready.
02:43Leave the cake to cool slightly.
02:48Before removing it from the pan, use a knife to go around the edges to loosen it up.
02:54Carefully open the springform pan and lift it up.
02:58Then, transfer the cake onto a cooling rack.
03:01Removing the bottom and peeling off the parchment paper.
03:08Once the cake has cooled, place it onto a flat surface.
03:13And trim the top to get a nice, even base for the cheesecake.
03:17And then, pour some water into the pot, just a couple of inches.
03:35Set the bowl with the chocolate over the pot.
03:37And place the pot on the stove over medium heat.
03:44Let the chocolate melt, stirring occasionally until it's smooth.
03:50Make sure the bowl doesn't touch the water, so the chocolate melts properly.
03:58Take it off the heat and let it cool until warm.
04:00Now, take another bowl.
04:06And we're going to toss in two blocks of Philadelphia cream cheese.
04:11Mix the cream cheese until it's nice and smooth.
04:16Make sure it's at room temperature, so the mousse doesn't get grainy.
04:21Then, add a quarter cup of sugar.
04:24And keep whisking until it's fully incorporated.
04:27Just a few seconds.
04:31Now, we're adding the chocolate.
04:33Make sure it's warm, not hot, so it doesn't ruin the cream cheese.
04:38Add it in a thin stream, whisking well as you go.
04:43Until the chocolate and cream cheese are completely blended.
04:50Okay, now take another bowl and pour in one cup of heavy cream.
04:54Then, whip the cream on medium speed for a couple of minutes, just until soft peaks form.
05:06Don't overdo it, or the mousse will turn dense and buttery.
05:11Now, you'll want to add the whipped cream to your chocolate cream cheese mixture.
05:16A little at a time.
05:19Mixing it in gently, so everything stays nice and airy.
05:23By the way, if you're enjoying the video, feel free to hit like and stick around for more recipes.
05:38Great.
05:40Now, I'm taking a nice serving plate and a mousse cake ring to assemble the cake.
05:46You could also use the same springform pan you baked it in.
05:49Just use whatever you have on hand.
05:52Don't forget to add an acetate strip for those clean, smooth edges.
05:58Transfer the mousse onto the chocolate base we've placed in the pan.
06:01Don't forget, the base should be cool, otherwise the mousse won't set properly underneath.
06:12Give the pan a few gentle shakes so the mousse settles.
06:15Then, carefully place the cheesecake in the fridge to chill and firm up nicely for at least five hours or overnight.
06:26Lastly, set up a double boiler and break one bar of dark chocolate into a bowl.
06:31We're making the glaze.
06:34As usual, put the pot on the stove over medium heat and melt the chocolate,
06:42stirring it from time to time so it melts evenly and doesn't scorch.
06:48Remove it from the heat and add one third stick of butter cut into cubes.
06:53Stir the butter into the hot chocolate right away until it gets all nice and glossy.
07:02Then, add one tablespoon of neutral vegetable oil to make the glaze even glossier.
07:10Stir the glaze until smooth and shiny.
07:13Then, let it cool until warm so it doesn't melt the mousse or make holes.
07:17Take the cheesecake out of the fridge and pour the glaze over the set mousse.
07:26It coats the top perfectly.
07:30Gently rotate the pan so the glaze spreads evenly over the surface.
07:35And shake the pan lightly.
07:39Let it chill for another 15 to 20 minutes.
07:41And now, let's finally unwrap our cheesecake.
07:47Peel off the acetate strip to reveal those clean, smooth sides.
07:55At last, it's time to slice into this beauty.
08:01I'm not gonna lie, this piece is calling my name.
08:04Just follow the tips I shared and this cheesecake is all yours to enjoy.
08:16Thanks for watching.
08:17Make sure to like and subscribe and I'll see you next time.
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