Chocolate Mousse Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 1 1⁄2 cups chocolate wafer crumbs
- 1⁄3 cup finely chopped pecans
- 2 tablespoons sugar
- 1⁄3 cup butter, melted (no substitutes)
-
Filling
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon, rind of
- 1 teaspoon vanilla extract
- 2 eggs, seperated
-
Topping
- 6 ounces semi-sweet 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 sprinkles (optional)
- additional whipped cream (optional)
directions
- In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
- Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
- Place pan on a baking sheet.
- Bake at 375 for 8 minutes.
- Cool on a wire rack.
- Reduce heat to 325.
- 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 160; 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, if desired.
- Refrigerate leftovers.
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RECIPE SUBMITTED BY
Courtly
United States