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.
- 2 pounds cream cheese
- 2 cups granulated sugar
- 1 cup heavy cream
- Salt and Lemon juice to taste
- 2 1/2 cups heavy cream
Combine the cream cheese, sugar, and first measure of cream in a bowl.
Paddle with a mixer or use a spatula to work by hand. Use a low speed so as not to incorporate too much air.
Continue until you have a smooth, velvety cheese base that is very runny, but will still hold slight peaks when folded upon itself.
Add the salt and any lemon juice you want, and fold another minute until both are well incorporated.
Separately, whip the remaining cream to medium peak and fold with the cheese base.
Freeze thoroughly in a tall ring mold for a classic round cake.
When you are ready to serve, cut frozen and let it warm to room temperature.