I love baked cheesecake. This summer on my trip around the us I went to The cheesecake factory and tried out some of their cheesecakes. ( I tried quite a few actually, I am a little embarrassed to say) My god what a selection and the portion size is ridiculous. My favorites were key lime cheesecake and chocolate chip cookie dough cheesecake.
On weekends I like to serve a dessert with dinner. After discovering no bake cheesecake mousses I keep trying new ones. So far Key lime, Nutella and today raspberry
On weekends I like to serve a dessert with dinner. After discovering no bake cheesecake mousses I keep trying new ones. So far Key lime, Nutella and today raspberry
Raspberry cheesecake mousse
6 servings
3/4 cup (6-8 crakers) Hob nobs, crumbs
1 tbsp icing sugar
3 tbsp butter, melted
2/3 cup (150 ml) sugar
1 lemon, zest + 2 tsp juice
1 (8 oz, 200 g) full fat cream cheese, softened
1 tsp vanilla extract
1 cup (250 ml)double cream
1 cup (200 g) fresh or frozen (thawed) raspberries, slightly mashed with a fork
In a bowl, stir together hob nob cracker crumbs and 1 tbsp sugar and melted butter.
Beat the cream into stiff peaks.
Divide the crumbs between your individual serving dishes and press the crumbs down to form a layer. In another bowl, mix together the sugar and lemon zest until the sugar becomes a little moist. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla and keep mixing to combine. Using a rubber spatula, fold in the whipped cream until well blended, then gently fold in the raspberries. Spoon the mixture into a piping bag and pipe filling into each individual serving dish. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Garnish with fresh raspberries and a sprig of fresh mint.
6 servings
3/4 cup (6-8 crakers) Hob nobs, crumbs
1 tbsp icing sugar
3 tbsp butter, melted
2/3 cup (150 ml) sugar
1 lemon, zest + 2 tsp juice
1 (8 oz, 200 g) full fat cream cheese, softened
1 tsp vanilla extract
1 cup (250 ml)double cream
1 cup (200 g) fresh or frozen (thawed) raspberries, slightly mashed with a fork
In a bowl, stir together hob nob cracker crumbs and 1 tbsp sugar and melted butter.
Beat the cream into stiff peaks.
Divide the crumbs between your individual serving dishes and press the crumbs down to form a layer. In another bowl, mix together the sugar and lemon zest until the sugar becomes a little moist. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla and keep mixing to combine. Using a rubber spatula, fold in the whipped cream until well blended, then gently fold in the raspberries. Spoon the mixture into a piping bag and pipe filling into each individual serving dish. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Garnish with fresh raspberries and a sprig of fresh mint.
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