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Chocolate Mousse Cheesecake

 Chocolate Mousse Cheesecake
"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."
12 ServingsPrep: 25 min. Bake: 25 min. + cooling

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 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 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

2 of 2

Chocolate Mousse Cheesecake (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 396 calories, 29 g fat (15 g saturated fat), 161 mg cholesterol, 242 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.