Comments on: Chocolate Mousse Cheesecake

By: JenS

JenS — Mon, 01 Apr 2024 01:00:33 +0000

I made this for our Easter dessert. My family all enjoyed it, though next time I will omit the lemon zest and use vanilla instead. Our opinion was that the lemon and the chocolate did not pair well together.

By: Michele G

Michele G — Sun, 14 Mar 2021 01:50:45 +0000

Do you use uncooked egg yolks and egg whites in the mousse? I read the recipe twice and don’t see where you cooked them.

By: Jelli

Jelli — Fri, 23 Jun 2017 00:48:39 +0000

In reply to Christina. Hi Christina, I generally remove the springform just before serving the cheesecake. It creates an air barrier that keeps the cake moist and flavorful. Also, the time for baking the cookie crust might vary depending on what recipe/ pre-made dough you use. Generally speaking, I'd start checking doneness around 12 minutes, though it could take up to 18 to be fully baked. Err on the side of "less" time though if you're not sure, since the whole thing will go back into the oven to bake again. Hope this helps!

By: Christina

Christina — Tue, 20 Jun 2017 01:10:36 +0000

At what point did you remove the outside of the springform pan? Also, can you please give an approximation of how long you baked the cookie base/?

By: Jelli

Jelli — Tue, 04 Aug 2015 17:00:40 +0000

In reply to Danielle. Definitely worth adding to your "to-bake" list, Danielle! Thanks so much for stopping by to love on the cheesecake.