Chocolate Mousse Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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this is a magnificent dessert! a yummy chocolate wafer crust, smooth cheesecake filling and a chocolate mousse topping, what more could you want!?!? Ingredients:
1 1/2 cups chocolate wafer crumbs |
1/3 cup finely chopped pecans |
2 tablespoons sugar |
1/3 cup butter, melted (no substitutes) |
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 |
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:
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.
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