Raspberry Vanilla Mousse Cheesecake Recipe
Photo source: Grandmother's Kitchen
Light Beautiful Raspberry Vanilla Mousse garnished with fresh colorful sliced strawberries.
2 cups graham crumbs
7 Tablespoons butter, melted
2 Tablespoons honey
6 gelatin sheets
2/3 cup fresh raspberry puree (from about 1 cup raspberries)
*Note: You can substitute strawberries as well
2/3 cup light cream
620 gram (about 2 3/4 cups) full-fat cream cheese, softened
2 cups granulated sugar
210 grams (about 1 cup) creme fraiche or sour cream
1 teaspoon pure vanilla extract
2 1/2 cups heavy cream
(Makes one single 8-inch round cheesecake)
Prepare and 8 inch springform pan. Line the bottom with parchment paper and line the sides with a strip of acetate.
Place the finely crushed graham crackers in a medium bowl.
Place the butter in a small saucepan and heat over low heat until melted. Stir in the honey. Add the butter-honey mixture to the graham crackers, and stir until combined.
Place into the prepared springform pan and pat down with your fingertips. Set aside.
Fill a medium bowl with very cold water, and place the sheets of gelatin in it to soak.
Meanwhile, putthe raspberries into a blender or food processor, and puree. Strain through a fine-mesh sieve to remove all of the seeds until you have about 2/3 cup.
Place in a small saucepan and heat until hot. (not boiling)
Pour the 2/3 cup of light cream into its own saucepan and heat until hot. (not boiling)
Remove 3 of the gelatin sheets from the cold water, squeeze off the excess water, and stir them into the 2/3 cup hot raspberry puree.
Remove the other 3 gelatin sheets, squeeze off the excess water, and stir them into the 2/3 cup hot light cream. Allow it to cool to room temperature.
Place the cream cheese, caster sugar, and vanilla extract into a bowl, and mix together with an electric mixer until smooth.
Add the creme fraiche (or sour cream).
Make the whipping cream. First put your bowl and beaters in the freezer for 15 minutes.
Remove from the freezer, pour in the heavy cream and using medium to high speed beat until the whipping creams forms soft peaks. Do not over whip.
Divide the cream cheese mixture into two bowls. Whisk the cooled raspberry-gelatin mixture into one bowl and the cooled cream-gelatin mixture into the other.
From this point on, you must work quickly, as the gelatin will set.
Divide the whipped cream into two parts, and gently fold into each of the cream cheese mixtures using a rubber spatula.
Pour the plain vanilla mixture over the graham cracker base.
Pour the raspberry mixture on top. Cover with plastic wrap.
Place the cheesecake into the refrigerator and chill overnight.
Remove the acetate strips just before serving. The cheesecakes will keep in the refrigerator for up to 3 days.