Strawberry Cheesecake Mousse Recipes
STRAWBERRY CHEESECAKE MOUSSE
Indulge your sweet tooth with this refreshing berry dessert. I've been making it for years. It's like a no-bake cheesecake without the crust. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Meanwhile, combine strawberries and preserves; set aside., In a large bowl, beat the cream cheese, 1/4 cup sugar and 2 tablespoons sour cream until blended; set aside. , In another bowl, beat whipping cream and remaining sour cream until it begins to thicken. Add the gelatin mixture and remaining sugar; beat until stiff peaks form. Fold into cream cheese mixture., In each of six dessert dishes, layer 1/2 cup strawberry mixture and 1/3 cup cream cheese mixture. Refrigerate until chilled.
Nutrition Facts : Calories 279 calories, Fat 16g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
BASIL CHEESECAKE WITH STRAWBERRY MOUSSE
An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Guests will ooh and aah over this stunning cheesecake!
Provided by BeataSniechowska
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h33m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.
- Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.
- Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.
- Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.
- Refrigerate cheesecake until completely set, about 6 hours.
- Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.
- Place strawberries in a blender; blend until smooth and frothy.
- Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.
- Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.
- Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.
Nutrition Facts : Calories 747 calories, Carbohydrate 46.7 g, Cholesterol 269.8 mg, Fat 58.1 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 34.7 g, Sodium 437.6 mg, Sugar 32.4 g
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