I am in Albuquerque at the moment, my last little ‘vacation’ before I jet off to Savannah in a few weeks. I don’t start until the 13th, gaah. At that point, everyone will be a month into college! Haha. It’s hard to think that my friends are all separated out. Bob is in NYC (jealousy…), Jake is in Boston (jealousy…again..)…I just can’t believe it! Thanks to the world of Skype!
Catherine (my eldest sister) and I are very conscious about our weight, since we both have lost a lot in the past few years, we like to try and figure out substitutes to our favorite things that are low calorie, low fat, yet full flavored. Catherine’s favorite thing is the chocolate mousse cheesecake at the Cheesecake Factory. We have been planning to find out a healthier (and still decadent!) substitute to the 17 Weight Watcher point slice (she is on weight watchers, it works! She’s so LITTLE now!). And here we have it! All it takes is a couple things to make a difference.
By taking the concept of the last cheesecake I made and figuring out how I could make everything come together in a ‘lighter’ manner without substituting richness, I, well, we (she made the mousse) managed to make a cheesecake that was substantially less (probably seven points a slice).
Oh, and it was REALLY good.
We went ahead and made a full fat mousse, using about half of it on the cheesecake, since it was easier. But that’s okay! Do what you want to do with it! The sky’s the limit!
The only thing that is very important here, though, is the use of a water bath. Without it, then the cheesecake will REALLY crack and be…um…not too pretty. Sure, you cover it with mousse, but you will still know its there.
So what are you waiting for?? Give it a go!
Lighter Chocolate Mousse Cheesecake
FOR THE CRUST
2 C. Chocolate Teddy Grahams ground into fine crumbs (should amount to 1 1/4 C.)
3/4 C. Melted Unsalted Butter
1/2 C. Granulated Sugar
FOR THE MOUSSE
1 Half Recipe Chocolate Mousse
FOR THE CHEESECAKE
6 oz. Semi-Sweet Chocolate Chips, melted and cooled
2 Blocks Fat Free Cream Cheese
1 Block Low Fat Cream Cheese
1 1/2 T. All Purpose Flour
1 Large Egg
2 Egg Yolks
3/4 C. Plus 2 T. Granulated Sugar
1 tsp. Salt
1. Preheat oven to 350 Degrees and fill a large roasting pan with water, set inside oven.
2. Stir the melted butter in with the ground chocolate teddy grahams and sugar, the crumbs should be lightly moist and crumbly, but still hold together when pressed. Add butter a little bit at a time to make sure. Spray a 9″ springform pan with nonstick cooking spray and pour the mixture into the pan. Using a flat-bottomed glass, gently press the crumbs against the bottom and up the wall of the pan. Place pan into the refrigerator so that the crust can firm up.
3. Prepare cheesecake filling. In the bowl of a heavy-duty mixer fitted with the paddle attachment, mix the cream cheese and flour until combined. Scrape bowl as needed. Mix in sugar, salt, as well as the eggs, one at a time. Mix until combined. Pour melted chocolate into the mixture and stir until thoroughly combined.
4. Pour mixture into the chilled crust and smooth the top as best as possible. Wrap the bottom of the pan in aluminum foil and place into the roasting pan filled with water. Bake until the cheesecake has puffed slightly, slightly firm, and the center is slightly wobbly. Allow the cheesecake to cool completely at room temperature, then cool in the refrigerator from 4 hours to overnight.
5. Prepare chocolate mousse as the recipe instructs, then pour on top of completely cooled cheesecake, then spread around the top. Cover with plastic wrap and refrigerate at least two hours so that the mousse can firm up. Slice and serve.