Cherry Cheesecake Mousse Recipes

CHERRY CHEESECAKE MOUSSE

Steps:

• Place the cherries in a food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in the gelatin. Let stand for 1 minute. Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken., In a small bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla until combined. Fold in cherry mixture. In another bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.

PHILADELPHIA VANILLA MOUSSE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
• Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

CHOCOLATE CHERRY MOUSSE

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

NEW YORK-STYLE CHEESECAKE MOUSSE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

CHERRY CHEESECAKE MOUSSE

Steps:

• Place cherries in food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in gelatin. Let stand for 1 minute.
• Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken.
• In small mixing bowl, beat cream cheese until smooth. Beat in confectioners sugar, chocolate and vanilla until combined.
• Fold in cherry mixture. In another mixing bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.

CHERRY-CHEESECAKE CELEBRATION BOMBE

Steps:

• Sponge Cake: Preheat oven to 350°F. Brush a 10-inch round cake pan with oil. Line bottom with parchment; brush parchment. Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/4 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into oil mixture just until combined.
• In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar; continue beating until stiff, glossy peaks form, about 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no streaks remain. Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until cake is pale golden and top springs back when lightly pressed, 15 to 17 minutes. Let cool 15 minutes in pan on a wire rack, then turn cake out onto rack, remove parchment, and let cool completely.
• Cherry-Cookie Crumb: Pulse cookies, cherries, and granulated sugar in a food processor until finely ground. Add butter; pulse until texture resembles wet sand (you should have 2 packed cups). Transfer to a bowl, or refrigerate in an airtight container up to 1 week.
• Cream-Cheese Filling: Line a 10-inch-diameter mixing bowl (10-to-12-cup volume) with plastic wrap, leaving a long overhang on all sides. Beat cream cheese on medium-high until light and fluffy, about 2 minutes. Beat in condensed milk. In another bowl, whisk cream and vanilla to soft peaks. Fold into cream-cheese mixture to combine. Transfer to prepared mixing bowl, smoothing top with an offset spatula. Sprinkle evenly with 1 cup cookie-crumb mixture. Transfer to freezer.
• Cherry Ice Cream: Combine cherries, corn syrup, and cornstarch in a medium saucepan. Bring to a boil, stirring a few times. Boil until juices thicken slightly, about 1 minute. Transfer to a bowl and refrigerate until cool, about 30 minutes (or cool quickly over an ice-water bath). Temper ice cream in refrigerator until softened but not melting, about 20 minutes.
• Transfer ice cream and chilled cherry mixture to a food processor. Pulse just until combined and no streaks of ice cream remain. Pour into bowl in freezer, smoothing top. Top with sponge cake. Cover cake with plastic over-hang and freeze until firm, at least 8 hours and up to 5 days.
• Dip bowl in a hot-water bath 10 seconds. Wipe bowl dry and invert onto a cake plate. Remove bowl and plastic wrap. Using your hands, press remaining cookie-crumb mixture evenly over cream-cheese filling (remove any crumb mixture that falls onto plate with a pastry brush). Cut into wedges and serve immediately, or wrap in plastic and return to freezer until ready to serve, up to 3 days.

CHERRY CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

RASPBERRY MOUSSE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
• Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
• For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.