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Tom’s Cookbook Library: ‘Cheesecake Love’ a dessert eye-opener

“Cheesecake Love” by Jocelyn Brubaker includes more than 75 cheesecake recipes.
“Cheesecake Love” by Jocelyn Brubaker includes more than 75 cheesecake recipes.

Looking for a cheesecake fix? Food blogger Jocelyn Brubaker points the way in her debut cookbook, “Cheesecake Love” (Thomas Dunne Books).

Readers who check out Brubaker’s approachable and inventive cheesecake recipes – more than 75 in all – will find plenty to like.

In her introductory remarks, Brubaker says: “My goal is to create recipes that make people say ‘wow!’ twice: when they hear the name of the recipe and when they realize how easy it is to make.”

Triple Chocolate Mousse Cheesecake (recipe below) serves as a good example of Brubaker’s style.

Among other mouthwatering desserts are Peanut Butter Cup Cheesecake Brownies; Caramel Pecan Cheesecake; Chocolate Chip Cheesecake Bars, and No-Bake Mudslide Icebox Cake.


(Makes one 9-in. cheesecake - 12 slices)


For the crust:

20 Oreo cookies

4 Tbl. unsalted butter, melted

For the cheesecake:

2 (8-oz.) packages cream cheese, at room temperature

2/3 cup sugar

2/3 cup sour cream

1 and 1/2 tsp. vanilla extract

4 oz. bittersweet baking chocolate, melted

1/4 cup all-purpose flour

2 large eggs

For the mousse:

1 (8 oz.) cream cheese, at room temperature

1 tsp. vanilla extract

4 oz. white baking chocolate, melted

1 (8 oz.) container Cool Whip, thawed*

*check online for Cool Whip substitute

For the topping:

2 Tbl. heavy cream

1/4 cup chocolate chips


Place a large rimmed baking sheet on the very bottom rack of the oven and fill it half way with water. Preheat the oven to 350 degrees F. Line a 9-in. springform pan with parchment paper.

For the crust:

Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.

Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.

For the cheesecake:

Beat the cream cheese until creamy. Add the sugar, sour cream and vanilla and beat until very smooth.

Smooth in the melted chocolate and beat until incorporated completely. Add the flour and beat again.

Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not over beat the batter.

Pour the cheesecake batter on to the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.

Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.

Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.

Detatch the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.

For the mousse:

Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.

Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and tip 1M. Refrigerate the cheesecake for one hour to let it set up.

For the topping:

Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.

Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Feedback on this column can be sent to

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