Ted's Vanilla Bean Chocolate Cheesecake
Chocolate crust
2 Cup Oreo Cookie Crumbs
6 teaspoon melted butter
In medium-sized bowl, stir together ingredients for crust. Line bottom
of springform pan with baking parchment. Attach sides of pan. Press crust mixture into
bottom of pan and set aside.
Filling
24 oz (3 packages) cream cheese
1 cup sugar
2 tablespoons flour
2 Extra Large eggs
1/4 cup milk
scrappings of one vanilla bean
1 teaspoon vanilla extract
Chocolate Mousse
1 Cup Whipping Cream - whipped until stiff peaks forms
Place cream cheese, sugar, flour, and vanilla bean scrapings into electric mixer bowl and beat until
smooth. Add eggs and milk and vanilla extract and beat until smooth. Pour into pan.
Bake at 450 F for 10 minutes then reduce temperature to 300 F and bake an additional 50 minutes
or till center appears set. Chocolate Mousse can be made while cake is baking. Do not remove sides of
spring form pan after cake has been removed from the oven.
Cool for 1-2 hours and cover with a 1 inch layer of chocolate mousse. Chill overnight. Run knife around
edge of pan and the remove sides. Top with whipped cream.
Makes 12 to 18 slices.
Chocolate Mousse
4 egg yolks
2 cups Milk
1/4 cup sugar
1 envelope unflavored gelatin
6 oz semisweet chocolate, chopped
2 packets Nestle Chocobake or 2 oz unsweetened chocolate, chopped
1 teaspoon vanilla extract
2 cups heavy whipping cream
In 3 quart sauce pan, beat egg yolks, milk and sugar with wire wisk. Sprinkle gelatin on top and let stand for
a minute or two to soften gelatin. Add in Chocolate.
Cook over low to medium heat, stirring frequently. Gelatin will dissolve, chocolate will melt, and mixture will thicken.
Do not boil the mixture. Heat and stir until mixture is 170-175 F.
Stir in vanilla extract and beat with wire wisk to blend vanilla and chocolate completely.
Remove from heat. Cover and refridgerate until mixture mounds slightly when dropped from spoon (approximately two hours).
Stir occasionally wil cooling.
In small bowl, beat whipping cream with mixer until stiff peaks form. Add whipping cream to cooled chocolate mixture and
beat with mixer until smooth.
This makes enough mousse to handle two cheesecakes. If making only one, place extra mousse in bowls as separate desserts.
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