The Cheesecakerie

Where life is too short not to eat dessert first…

Chocolate Mousse Cheesecake

From Taste of Home http://www.tasteofhome.com/Recipes/Chocolate-Mousse-Cheesecake

Shannon’s notes:

Rating: 4.5 out of 5

  • I used half light cream cheese, half regular cream cheese
  • I didn’t have pecans on hand for the crust, so used almonds instead
  • When you’re cooking the egg yolk mixture for the mousse, remember that cooking to 160 degrees makes it coat the back of a spoon.It’s pretty thick.

Yield: 12 servings

Ingredients

  • 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
  • 1/3 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 2 eggs, separated
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 5 tablespoons butter, cubed
  • 4 egg yolks
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons strong brewed coffee
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • Chocolate dessert decorations and whipped cream

Directions

  • In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. 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 large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon peel and vanilla. Add egg yolks; beat on low speed just until combined. In a small 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 the 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; stir until smooth. 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. Refrigerate leftovers.
Advertisements

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: