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This Horchata Mousse Cheesecake recipe is easy to make, creamy and delicious. It has a Cookie crust, horchata cheesecake, horchata-choco mousse, & ganache.
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Horchata Mousse Cheesecake

This Horchata Mousse Cheesecake recipe is easy to make, creamy and delicious. It has a Cookie crust, horchata cheesecake, horchata-choco mousse, & ganache
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 528kcal
Author Tiffany Bendayan

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 Chila 'Orchata
  • 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 Chila 'Orchata 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
US Customary - Metric

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 Chila 'Orchata 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 Chila Orchata 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)

  • Place cream on a bowl and microwave for 90 seconds (or until the cream boils)
  • 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
  • Enjoy!

Notes

This cheesecake contains alcohol. You must be 21 years or over to consume.

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