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Mousse-Topped Lime Cheesecake

 Mousse-Topped Lime Cheesecake
I created this mouthwatering cheesecake by combining a few different dessert ideas. Chocolate pairs well with the tropical flavors of lime and coconut.—Jessie Covey, Pikeville, Tennessee
12 ServingsPrep: 1 hour Bake: 30 min. + chilling

Ingredients

  • 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
  • 1/4 cup lime juice
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon grated lime peel
  • 1 teaspoon vanilla extract
  • 2 drops green food coloring, optional
  • 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 hot brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Directions

  • In a bowl, combine the cracker crumbs, coconut and sugar; stir in

2 of 2

Mousse-Topped Lime Cheesecake (continued)

Directions (continued)

  • 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°.
  • For filling, in a large bowl, beat cream cheese and sugar until
  • smooth. Beat in the lime juice, flour, peel, vanilla and food
  • coloring if desired.
  • Add egg yolks; beat on low speed just until combined. 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.
  • For topping, in a microwave, 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° and coats the
  • back of a metal spoon. Remove from the heat. Whisk in chocolate
  • mixture and vanilla. Cool completely.
  • Beat whipping cream until soft peaks form; fold into topping. Spread
  • over cheesecake. Refrigerate for at least 2 hours or until set.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 426 calories, 29 g fat (17 g saturated fat), 167 mg cholesterol, 248 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.