Chocolate Mousse Cheesecake with M&Ms and Salted Pretzel Crust





Chocolate Mousse Cheesecake with M&Ms and Salted Pretzel Crust

Original Recipe: http://www.raspberricupcakes.com/2011/09/pretzel-and-m-chocolate-cheesecake.html

Ingredients:
For the crust:


  • 200g (approx 3 cups) crushed salted pretzels

  • 2 tbsp caster sugar

  • 175g salted butter, melted



For the cheesecake:


  • 400g cream cheese, softened

  • 1/2 cup (120g) caster sugar

  • 1 tbsp lemon juice

  • 1 tsp grated lemon peel

  • 1 tsp vanilla extract

  • 2 large eggs, separated



For the chocolate layer:


  • 175g semisweet dark chocolate, finely chopped

  • 70g (5 tbsp) salted butter, cubed

  • 3 large egg yolks

  • 1/4 cup (60g) icing sugar

  • 1/2 cup thickened cream (min 35% milk fat), whipped to soft peaks

  • m&ms, to decorate




Directions:


  1. Preheat oven to 180°C (350°F) and grease a 20cm springform tin and line the base with baking paper. Place pretzels in a food processor and pulse to a fine crumb. add sugar and melted butter and pulse to combine. Press mixture into the bottom of the prepared tin, pressing tightly into an even layer. Bake for 10 mins or until just going golden brown on the edges. Remove from oven and cool on a wire rack.

  2. Reduce oven temperature to 160°C (320°F). In a large mixing bowl bowl, beat cream cheese and sugar until smooth. Add lemon juice and vanilla and beat to combine. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form then gently fold into cream cheese mixture. Pour over the crust, place tin on a baking sheet and bake in the oven at the reduced temperature for 25-30 minutes or until the centre is almost set. Cool in tin on a wire rack for an hour, then chill in the fridge until completely cool.

  3. In a microwave in 30 second bursts, melt chocolate and butter; stir until smooth. Set aside to cool. In the meantime, place egg yolks and icing sugar in a heatproof bowl. Place bowl over a small saucepan of simmering water and whisk mixture continuously (or it will turn into scrambled eggs) until it reaches 70°C (160°F), or for about 10 minutes mixture is thick and smooth. Whisk in chocolate mixture. Set bowl in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and smooth with a spatula. Sprinkle m&ms on top to decorate then refrigerate until set. Remove sides of pan before serving. Can be stored in the fridge for several days.