Chocolate Mousse Cheesecake


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By
Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-1/2 cups chocolate wafer crumbs - about 24 crackers
1/3 cup finely chopped pecans
2 tablespoons sugar
1/3 cup butter (no substitutes)
Filling:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
2 eggs, separated
Topping:
1 cup (6 oz.) semisweet chocolate chips
5 tablespoons butter, cubed
4 egg yolks
1/4 cup confectioners' sugar
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
chocolate dessert decorations
additional whipped cream


Directions

In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 375ºF for 8 minutes. Cool on a wire rack. Reduce heat to 325ºF.


In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth. Add egg yolks: beat on low speed just until combined. In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.


In a microwave, melt chocolate and butter. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160ºF; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.


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