Love of cheesecake is almost universal. The delicate sour and sweet notes along with that smooth creamy texture is irresistable. Unfortunately, there is a lot of bad cheesecake out there. I have seen it underbaked, overbaked, and no-baked – none of them very good. Enter my solution: cheesecake mousse.
Cheesecake Mousse
Ingredients
- 2 pounds cream cheese
- 2 cups granulated sugar
- 1 cup heavy cream
- Salt and Lemon juice to taste
- 2 1/2 cups heavy cream
Instructions
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Combine the cream cheese, sugar, and first measure of cream in a bowl.
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Paddle with a mixer or use a spatula to work by hand. Use a low speed so as not to incorporate too much air.
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Continue until you have a smooth, velvety cheese base that is very runny, but will still hold slight peaks when folded upon itself.
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Add the salt and any lemon juice you want, and fold another minute until both are well incorporated.
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Separately, whip the remaining cream to medium peak and fold with the cheese base.
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Freeze thoroughly in a tall ring mold for a classic round cake.
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When you are ready to serve, cut frozen and let it warm to room temperature.
