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We hope you got benefit from reading it, now let’s go back to no-bake "rare" cheesecake with white chocolate mousse recipe. To make no-bake "rare" cheesecake with white chocolate mousse you need 16 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to cook No-Bake "Rare" Cheesecake with White Chocolate Mousse:
- Use For the no-bake "rare" cheesecake batter:
- Provide Cream cheese
- Use Heavy cream
- Get Yoghurt
- Take Granulated sugar
- Use Lemon juice
- Provide and 1/2 grams Gelatin
- Prepare Water
- Provide For the white chocolate mousse batter:
- Use Milk
- Prepare or less Granulated sugar
- Provide Egg yolk, large
- Provide White chocolate
- Get Heavy cream
- Take and 1/2 grams Gelatin
- Provide Water
Instructions to make No-Bake "Rare" Cheesecake with White Chocolate Mousse:
- Bring the cream cheese to room temperature. Dissolve the gelatin in water, then heat the bowl over boiling water.
- Line the circular molds with aluminum foil, then fill with your favorite sponge cake. (The sponge cake is optional.)
- Combine the cream cheese, granulated sugar, and lemon juice in a bowl, blending together over boiling hot water until smooth.
- Remove the mixture from Step 3 from the hot water, then briskly stir in the yoghurt, heavy cream, then gelatin.
- Fill the circular molds evenly, smooth out the surface, then chill in the refrigerator.
- For the mousse, dissolve the gelatin in water, then heat the bowl over boiling water. Add the egg yolk and granulated sugar, then whisk.
- Heat milk in pan, then remove from heat when it starts to boil around the edges, then add the mixture from Step 6.
- Strain the mixture from Step 7 while returning it to the pan, heat over low, then remove from heat once it starts to boil around the edges.
- Add the gelatin and white chocolate to the mixture from Step 8, melting the chocolate in residual heat.
- Transfer the mixture from Step 9 to a bowl, then chill over ice water.
- While the mixture from Step 10 is chilling, put the heavy cream in a bowl, and whip until it thickens to a yoghurt-like consistency.
- Add the mixture from Step 10 to the heavy cream from Step 11, and blend evenly. (If it appears too runny, chill over iced water to thicken.)
- Whisk together briskly, then pour on top of the "rare" cheesecake filling from Step 5, then chill in refrigerator until the mousse thickens. (Decorate as you like.)
- This is the white chocolate that I used (Dars). One box contains 45 g.
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