No-Bake "Rare" Cheesecake with White Chocolate Mousse.
You can cook No-Bake "Rare" Cheesecake with White Chocolate Mousse using 16 ingredients and 14 steps. Here is how you cook it.
Ingredients of No-Bake "Rare" Cheesecake with White Chocolate Mousse
- You need of For the no-bake "rare" cheesecake batter:.
- It's 100 grams of Cream cheese.
- You need 100 grams of Heavy cream.
- It's 100 grams of Yoghurt.
- It's 60 grams of Granulated sugar.
- Prepare 2 tsp of Lemon juice.
- Prepare 2 of and 1/2 grams Gelatin.
- Prepare 1 tbsp of Water.
- Prepare of For the white chocolate mousse batter:.
- It's 80 grams of Milk.
- You need 10 grams of or less Granulated sugar.
- Prepare 1 of Egg yolk, large.
- It's 45 grams of White chocolate.
- Prepare 80 grams of Heavy cream.
- Prepare 2 of and 1/2 grams Gelatin.
- It's 1 tbsp of Water.
No-Bake "Rare" Cheesecake with White Chocolate Mousse step by step
- 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..