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Mousse-Topped Lime Cheesecake Recipe

Ingredients

How to make it

  • In a bowl, combine the cracker crumbs, coconut and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes. Place pan on a wire rack. Reduce heat to 325°.
  • For filling, in a large bowl, beat cream cheese and sugar until smooth. Add flour. Add egg yolks; beat on low speed just until combined. Stir in the lime juice, peel, vanilla and food coloring if desired just until blended.
  • In a small bowl, beat egg whites until stiff peaks form; fold into filling. Pour into crust. Return pan to baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
  • For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Set aside. In a heavy saucepan, whisk egg yolks, confectioners' sugar and coffee. Cook and stir over low heat until mixture is thickened and reaches at least 160°. Remove from the heat. Whisk in chocolate mixture and vanilla. Cool completely.
  • Beat whipping cream until soft peaks form; fold into topping. Spread over cheesecake. Refrigerate for at least 2 hours or until set. Remove sides of pan. Yield: 12 servings.

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hopscotch CA

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