Chocolate Mousse Cheesecake
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- 1 1⁄2cups chocolate wafer crumbs
- 1⁄3cup finely chopped pecans
- 2tablespoons sugar
- 1⁄3
Filling
- 2
- 1⁄2cup sugar
- 1tablespoon lemon juice
- 1teaspoon grated lemon, rind of
- 1teaspoon vanilla extract
- 2
Topping
- 6ounces semi-sweet chocolate chips
- 5
- 4egg yolks
- 1⁄4
- 2tablespoons strong brewed coffee
- 1teaspoon vanilla extract
- 1⁄2
- 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.