Cheesecake mousse recipe: 59 photos
FAQ
Real Cheesecake Mousse is a creamy blend of cream cheese, confectioners' sugar, heavy cream, and whipped egg whites. The fluffy and light texture will feel as good on your tongue as it tastes! Enjoy the dessert as-is or with added fresh fruit, chocolate shavings, or your favorite cheesecake topping.
How is cheesecake different from cheesecake mousse? Cheesecake is denser and typically baked. Cheesecake mousse is whipped until fluffy, and whipped cream is gently folded in to lighten the texture.
Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.
To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.
Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture.
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Mike Karabeini
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