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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1-1/2 cups chocolate wafer crumbs (about 24
crackers)
1/3 cup finely chopped pecans
2 Tbsp sugar
1/3 cup butter (no substitutes) melted
filling:
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
1 Tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
2 eggs, separated
topping:
1 cup (6 oz) semisweet chocolate chips
5 Tbsp cutter, cubed
4 egg yolks
1/4 cup confectioners sugar
2 Tbsp strong brewed coffee
1 tsp vanilla extract
1/2 cup heavy whipping cream, whipped
Chocolate dessert decorations and addition
whipped cream
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. 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 mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth. Add egg yolks; beat on low spead 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 sauce pan in ice and stir until cooled, about 2 minutes. Fold in whipped crem. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream.
12 servings
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Chocolate Mousse Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1-1/2 cups chocolate wafer crumbs (about 24
crackers)
1/3 cup finely chopped pecans
2 Tbsp sugar
1/3 cup butter (no substitutes) melted
filling:
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
1 Tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
2 eggs, separated
topping:
1 cup (6 oz) semisweet chocolate chips
5 Tbsp cutter, cubed
4 egg yolks
1/4 cup confectioners sugar
2 Tbsp strong brewed coffee
1 tsp vanilla extract
1/2 cup heavy whipping cream, whipped
Chocolate dessert decorations and addition
whipped cream
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. 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 mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth. Add egg yolks; beat on low spead 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 sauce pan in ice and stir until cooled, about 2 minutes. Fold in whipped crem. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream.
12 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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