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Chocolate Mousse Cheesecake

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“this is a magnificent dessert! a yummy chocolate wafer crust, smooth cheesecake filling and a chocolate mousse topping, what more could you want!?!?”
1hr 15mins

Ingredients Nutrition


  1. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
  2. Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
  3. Place pan on a baking sheet.
  4. Bake at 375 for 8 minutes.
  5. Cool on a wire rack.
  6. Reduce heat to 325.
  7. In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
  8. Add egg yolks; beat on low speed just until combined.
  9. In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
  10. Pour into crust.
  11. Return pan to baking sheet.
  12. Bake for 25-30 minutes or until center is almost set.
  13. Cool on a wire rack for 10 minutes.
  14. Carefully run knife around edge of pan to loosen; cool 1 hour longer.
  15. Refrigerate until completely cooled.
  16. In a microwave, melt chocolate and butter.
  17. Cool for 10 minutes.
  18. In a small heavy saucepan, whisk egg yolks, sugar and coffee.
  19. Cook and stir over low heat until mixture reaches 160; stir in vanilla.
  20. Whisk in chocolate mixture.
  21. Set saucepan in ice and stir until cooled, about 2 minutes.
  22. Fold in whipped cream.
  23. Spread over cheesecake and refrigerate until set.
  24. Remove sides of pan.
  25. Garnish with dessert decorations and whipped cream, if desired.
  26. Refrigerate leftovers.

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