Chocolate Mousse Cheesecake

Name: Chocolate Mousse Cheesecake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 5 Tbsps butter, cubed; 355 grams chocolate wafers crumbs (about 24 crackers); 30 grams confectioners sugar; 454 grams packages each) cream cheese, softened; 4 egg yolks; 2 eggs, separated; 119 milliliters heavy whipping cream, whipped; 1 Tbsp lemon juice; 1 teaspoon grated lemon peel; 36 grams finely chopped pecans; 170 grams cup semisweet chocolate chips; 2 Tbsps strong brewed coffee; 100 grams sugar; 1 teaspoon vanilla extract; 12 servings Chocolate dessert decorations and whipped cream

Chocolate Mousse Cheesecake requires about 50 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 37g of fat, and a total of 527 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. It can be enjoyed any time, but it is especially good for valentin day. If you have butter, heavy whipping cream, sugar, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive dessert. Users who liked this recipe also liked Chocolate Cheesecake Mousse with Raspberries, Chocolate Mousse Cheesecake Pie, and Triple Chocolate Mousse Cheesecake.

Instructions

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.

Ingredients you will need

Butter

Pecans

Sugar

Wafer

Equipment you will use

Springform Pan

Bowl

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.

Equipment you will use

Wire Rack

Oven

In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon peel and vanilla.

Ingredients you will need

Cream Cheese

Lemon Juice

Lemon Peel

Vanilla

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Cream Cheese

Egg Whites

Egg Yolk

Equipment you will use

Bowl

Pour into crust. Return pan to baking sheet.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Frying Pan

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.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

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.

Ingredients you will need

Chocolate

Egg Yolk

Vanilla

Butter

Coffee

Sugar

Equipment you will use

Microwave

Sauce Pan

Whisk

Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream.

Ingredients you will need

Whipped Cream

Chocolate

Ice

Equipment you will use

Sauce Pan

Whisk

Spread over cheesecake and refrigerate until set.

Ingredients you will need

Spread

Remove sides of pan.

Equipment you will use

Frying Pan

Garnish with dessert decorations and whipped cream. Refrigerate leftovers.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

5Tbsps

butter, cubed 355grams

chocolate wafers crumbs (about 24 crackers)30grams

confectioners' sugar 454grams

packages each) cream cheese, softened 4

egg yolks 2

eggs, separated 119milliliters

heavy whipping cream, whipped 1Tbsp

lemon juice 1teaspoon

grated lemon peel 36grams

finely chopped pecans 170grams

cup semisweet chocolate chips 2Tbsps

strong brewed coffee 100grams

sugar 1teaspoon

vanilla extract 12servings

Chocolate dessert decorations and whipped cream

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Bollinger Brut Special Cuvee. It has 4.2 out of 5 stars and a bottle costs about 60 dollars.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.