MOUSSE-TOPPED LIME CHEESECAKE

Mousse-Topped Lime Cheesecake image

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 21

1-1/2 cups crushed chocolate graham crackers
1/2 cup sweetened shredded coconut, toasted
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup lime juice
3 tablespoons all-purpose flour
1 tablespoon grated lime zest
1 teaspoon vanilla extract
2 drops green food coloring, optional
2 large eggs, separated
TOPPING:
1 cup semisweet chocolate chips
5 tablespoons butter, cubed
4 large egg yolks
1/4 cup confectioners' sugar
2 tablespoons hot brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

Steps:

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. Beat in the lime juice, flour, zest, vanilla and food coloring if desired., Add egg yolks; beat on low speed just until combined. 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, 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° and coats the back of a metal spoon. 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.

Nutrition Facts :