Chocolate mousse cheesecake

Chocolate mousse cheesecake
Chocolate mousse cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/4

    cups graham cracker crumber

  • 3

    tablespoons sugar

  • 3

    tablespoons baking cocoa

  • 1/3

    cup butter, melted

  • cheesecake Layer:

  • 12

    ounces cream cheese, softened

  • 3/4

    cup sugar

  • 2

    eggs, lightly beaten

  • 1

    cup (8 ounces) sour cream

  • 3

    teaspoons vanilla extract

  • 3

    teaspoons coffee liqueur

  • Mousse and Topping Layers:

  • 1

    envelope unflavored gelatin

  • 1/4

    cup cold water

  • 4

    eggs yolks

  • 3/4

    cup 2% milk

  • 1/3

    cup suger

Directions

1 in a small bowl, combine the craker crumbs, suger, cocoa and butter; press onto the bottom of a greased 9-in springform pan. Bake at 350 for 10 minutes. Cool on a wire rack 2. for cheesecake: In a large bowl, beat cream cheese and suger until smooth. Add eggs; beat on low speed just until combined. add sour cream vanilla and coffee liqueur;beat just until combined. pour over crust. place pan on a baking sheet. 3. bake for 30-35 minutes or until center is almost set. cool on a wire rake for 10 minutes. carefully run a knife around sege of pan to loosen; cool 1 hour longer. refrigerate until completely cooled, 4. for mousse and topping: in a small bowl, sprinkle gelatin over water; let stand for 1 minute or until softened. in a small saucepan, combine egg yolks milk, sugar and coffee granules. Cook and stir over medium heat until mixture reached 160 or it thick enough to coat the back of a metal spoon. 5. remove for the heat; whisk in gelatin until dissolved. stir in the chocolate, rum and 1/2 teaspoon vanilla until chocoate is melted. Pour into a small bowl. set the bowl in a larger bowl of ice water; stir occasionally until thickened 6. meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioner's suger and remaining vanilla; beat untill stiff peaks form. Fold half of cream into mosse mixture; spread over cheesecake. top with reamaining cream. cover and refrigrae overnight.

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