Mousse-topped Lime Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Though I guarantee it's from surf city somewhere. Now, the cheesecake repertoire here is short, and I thusly, I have about 600 recipes, so I thought to pick out some interesting variations. Read more . This mousse is kind of different , then you get it - chocolate mousse Americana. Ingredients:
pie crust |
1-1/2 cups crushed chocolate graham crackers |
1/2 cup flaked coconut, toasted |
2 tablespoons sugar |
1/3 cup butter, melted |
filling |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
3 tablespoons all-purpose flour |
2 eggs, separated |
1/4 cup lime juice |
1 tablespoon grated lime peel |
1 teaspoon vanilla extract |
2 drops green food coloring, optional |
topping |
1 cup (6 ounces) semisweet chocolate chips |
5 tablespoons butter, cubed |
4 egg yolks |
1/4 cup confectioners' sugar |
2 tablespoons hot brewed coffee |
1 teaspoon vanilla extract |
1/2 cup heavy whipping cream |
Directions:
1. In a bowl, combine the cracker crumbs, coconut and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes. Place pan on a wire rack. Reduce heat to 325°.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add flour. Add egg yolks; beat on low speed just until combined. Stir in the lime juice, peel, vanilla and food coloring if desired just until blended.
3. In a small bowl, beat egg whites until stiff peaks form; fold into filling. Pour into crust. Return pan to baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
4. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Set aside. In a heavy saucepan, whisk egg yolks, confectioners' sugar and coffee. Cook and stir over low heat until mixture is thickened and reaches at least 160°. Remove from the heat. Whisk in chocolate mixture and vanilla. Cool completely.
5. Beat whipping cream until soft peaks form; fold into topping. Spread over cheesecake. Refrigerate for at least 2 hours or until set. Remove sides of pan. Yield: 12 servings.
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