Chocolate Mousse Cheesecake

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

this is a magnificent dessert! a yummy chocolate wafer crust, smooth cheesecake filling and a chocolate mousse topping, what more could you want!?!?

Ingredients Nutrition

Directions

  1. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
  2. Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
  3. Place pan on a baking sheet.
  4. Bake at 375 for 8 minutes.
  5. Cool on a wire rack.
  6. Reduce heat to 325.
  7. In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
  8. Add egg yolks; beat on low speed just until combined.
  9. In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
  10. Pour into crust.
  11. Return pan to baking sheet.
  12. Bake for 25-30 minutes or until center is almost set.
  13. Cool on a wire rack for 10 minutes.
  14. Carefully run knife around edge of pan to loosen; cool 1 hour longer.
  15. Refrigerate until completely cooled.
  16. In a microwave, melt chocolate and butter.
  17. Cool for 10 minutes.
  18. In a small heavy saucepan, whisk egg yolks, sugar and coffee.
  19. Cook and stir over low heat until mixture reaches 160; stir in vanilla.
  20. Whisk in chocolate mixture.
  21. Set saucepan in ice and stir until cooled, about 2 minutes.
  22. Fold in whipped cream.
  23. Spread over cheesecake and refrigerate until set.
  24. Remove sides of pan.
  25. Garnish with dessert decorations and whipped cream, if desired.
  26. Refrigerate leftovers.

Reviews

(1)
Most Helpful

I used the Mousse portion of the recipe on a chocolate cheesecake. The mousse is very good - I will make a pie next time with just that -doubled. Get someone to help with mixing everything together - easier for me.

wildgoose101 January 19, 2010

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