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
Reviews
Amazing- I altered the crust to reflect items I had on hand (almonds and chocolate graham crackers). And this was a hit! I will definitely be required to make it again!
I am not a lover of coffee, so I replaced the coffee in the topping with Chambord to give it a raspberry flavor and it was delicious. I have made this cheesecake many times over the years and it is always a winner.
This is the best chocolate Mousse Cheesecake.
My family gets my holiday recipe book out in Nov. and pulls this recipe out so I don't "forget" to make it.It is an annual tradition that we have this Christmas Eve. Best I have ever had!
I followed the recipe very closely and Mine don't look like the one in the picture. The taste is good . The only change I made is I used chocolate teddy grahams for the crust.
This cheese cake is wonderful. I will make this one again and again.