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
2014-09-11 08:20:15
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
- 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.
Joe the Baker https://www.joe-the-baker.com/
