Horchata Cheesecake (Cinnamon Mousse Layered Dessert)
Creamy horchata cheesecake layered with cinnamon mousse, chocolate ganache, and a cookie crust. A rich make-ahead dessert perfect for holidays and entertaining.
Servings 12
Calories 528kcal
Ingredients
For Horchata Cheesecake
- 10 oz shortbread cookies such as Lorna Doone
- 1/2 Cup butter melted
- 16 oz cream cheese softened
- 2 eggs room temperature
- 2/3 cup granulated sugar
- 2/3 cup horchata or horchata liqueur
- 1 teaspoon vanilla
- 1 teaspoon cinnamon less if you'd prefer
For Horchata Chocolate Mousse
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons hot water
- 3/4 cup heavy cream chilled
- 1/4 cup horchata or horchata liqueur chilled
- 3 tablespoons sugar
- 3 Tablespoons cocoa powder
Topping (optional)
- 1/4 cup heavy cream
- 1/4 cup semi-sweet chocolate cut into chunks
- Chocolate shavings on top optional
Instructions
For Horchata Cheesecake
- Preheat oven to 325 degrees Fahrenheit
- Line the bottom of a 9" springform pan with parchment paper. Spray with nonstick spray
- Grind the cookies in a food processor until ground
- In a bowl, mix the ground cookies and the melted butter
- Press this mixture on the bottom of the springform pan
- Place the springform pan in the freezer while you make the cheesecake
- In a mixing bowl, add the cream cheese and mix on high speed until creamy, 3-4 minutes
- Scrape the sides of the mixing bowl with a spatula
- Add the sugar, cinnamon and vanilla. Mix on medium speed
- Add the eggs, one at a time, beating well after each addition
- Finally, add the Horchata and mix. Scrape the sides of the mixing bowl with a spatula
- Pour this mixture on the springform pan
- Place springform pan inside a bigger pan and pour about 1 inch of boiling water (water bath)
- Bake for 38-45 minutes or until center just jiggles a bit
- Remove from oven and throw away the hot water. Cool on a wire rack for 1 hour
- Place cheesecake in the fridge to cool overnight
For Horchata Chocolate Mousse
- In a bowl, place the cold water. Sprinkle the gelatin on top and mix. Let the gelatin set for 2 minutes
- Add the hot water to the set gelatin and mix until completely dissolved
- Place the heavy cream into the mixer. Mix on medium-high speed until creamy
- When heavy cream thickens up a turns into whipped cream, add the cocoa powder and sugar slowly
- Add the Horchata and mix
- Spread the mousse on top of the cooled cheesecake
- Use a spatula to spread it out evenly
- Cool for 30 minutes
Topping (optional)
- Heat the cream until hot but not boiling, then pour over the chocolate and let sit for 1–2 minutes before stirring until smooth.
- Pour the hot cream on top of the chocolate chunks and let it rest for 1-2 minutes
- Mix with a spoon until chocolate melts
- Pour on top of the chocolate mousse
- Decorate with chocolate shavings
Notes
- You can use non-alcoholic horchata for a family-friendly version
- Do not overbake the cheesecake, the center should slightly jiggle
- Chill overnight for best texture and flavor
- Use a water bath to prevent cracks
- Let the ganache cool slightly before pouring over the mousse
- Do not overbake the cheesecake, the center should slightly jiggle
- Chill overnight for best texture and flavor
- Use a water bath to prevent cracks
- Let the ganache cool slightly before pouring over the mousse
Nutrition
Calories: 528kcal | Carbohydrates: 34g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 121mg | Sodium: 332mg | Potassium: 140mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1095IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1.3mg
