Nondairy Chocolate Mousse Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Cheesecake (from Taste of Home):Graham Crackers (plain or chocolate), 1.5 cup, crushedCanola Oil, 5 tbsp (or enough to moisten the crumbs)Tofutti Better Than Cream Cheese, 3 tubsLemon Juice, 2 tbspEgg, fresh, 3 large, SEPARATEDGranulated Sugar, 3/4 cup Vanilla Extract, 2 tsp Mousse (Julia Child's recipe, via David Liebowitz's blog):Bittersweet 70% chocolate, 6ozMargarine, 1.5 stick (yes, I'm sorry, you need solid fat here)Strong coffee, 1/4 cup brewed Granulated Sugar, 2/3 cup Granulated Sugar, 1 tbspEgg, fresh, 4 large SEPARATEDRum, 2 tbspWater, tap, 1 tbspSalt, 1 pinchVanilla Extract, 1/2 tsp
Cheesecake:
In a small bowl, add oil to graham cracker crumbs until they're the consistency of wet sand. Press onto the bottom (and 1-1/2 in. up the sides, if desired. If not, save the rest of the crumbs for garnish) of a greased 9-in. springform pan. Place pan on a baking 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 30-40 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.
Mousse:
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
Assembly:
Remove cheesecake from refrigerator and pour completed mousse over the top. Smooth the top with a spatula.
To serve as-is, cover and return to refrigerator for at least 4 hours or until mousse is firm.
To frost, cover with plastic wrap placed flush against the mousse and freeze upright for at least a day, or until mousse does not give when touched. Then proceed to undo the springform and frost with cold ganache and refrigerate for several hours until ganache is set.
Cutting this is easiest if you use a long, sharp knife and wipe it off in between slices.
Serving Size: Makes one 9" or 9.5" springform pan. Cake is very rich- cut in slivers.
Number of Servings: 32
Recipe submitted by SparkPeople user TALIFUSS.
In a small bowl, add oil to graham cracker crumbs until they're the consistency of wet sand. Press onto the bottom (and 1-1/2 in. up the sides, if desired. If not, save the rest of the crumbs for garnish) of a greased 9-in. springform pan. Place pan on a baking 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 30-40 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.
Mousse:
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
Assembly:
Remove cheesecake from refrigerator and pour completed mousse over the top. Smooth the top with a spatula.
To serve as-is, cover and return to refrigerator for at least 4 hours or until mousse is firm.
To frost, cover with plastic wrap placed flush against the mousse and freeze upright for at least a day, or until mousse does not give when touched. Then proceed to undo the springform and frost with cold ganache and refrigerate for several hours until ganache is set.
Cutting this is easiest if you use a long, sharp knife and wipe it off in between slices.
Serving Size: Makes one 9" or 9.5" springform pan. Cake is very rich- cut in slivers.
Number of Servings: 32
Recipe submitted by SparkPeople user TALIFUSS.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 14.0 g
- Cholesterol: 40.5 mg
- Sodium: 184.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 0.1 g
- Protein: 2.8 g
Member Reviews