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No-bake "rare" Cheesecake With White Chocolate Mousse Recipe

No-Bake "Rare" Cheesecake with White Chocolate Mousse Recipe
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Prepare the ingredients before making No-Bake "Rare" Cheesecake with White Chocolate Mousse in your home. Then, follow these steps below to serve No-Bake "Rare" Cheesecake with White Chocolate Mousse for your family or friends.

Ingredients: No-Bake "Rare" Cheesecake with White Chocolate Mousse

  • For the no-bake "rare" cheesecake batter:
  • 100 grams Cream cheese
  • 100 grams Heavy cream
  • 100 grams Yoghurt
  • 60 grams Granulated sugar
  • 2 tsp Lemon juice
  • 2 and 1/2 grams Gelatin
  • 1 tbsp Water
  • For the white chocolate mousse batter:
  • 80 grams Milk
  • 10 grams or less Granulated sugar
  • 1 Egg yolk, large
  • 45 grams White chocolate
  • 80 grams Heavy cream
  • 2 and 1/2 grams Gelatin
  • 1 tbsp Water

How to Make No-Bake "Rare" Cheesecake with White Chocolate Mousse

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make No-Bake "Rare" Cheesecake with White Chocolate Mousse in your home by yourself.

    Step 1
  • Bring the cream cheese to room temperature. Dissolve the gelatin in water, then heat the bowl over boiling water.
  • Step 2
  • Line the circular molds with aluminum foil, then fill with your favorite sponge cake. (The sponge cake is optional.)
  • Step 3
  • Combine the cream cheese, granulated sugar, and lemon juice in a bowl, blending together over boiling hot water until smooth.
  • Step 4
  • Remove the mixture from Step 3 from the hot water, then briskly stir in the yoghurt, heavy cream, then gelatin.
  • Step 5
  • Fill the circular molds evenly, smooth out the surface, then chill in the refrigerator.
  • Step 6
  • For the mousse, dissolve the gelatin in water, then heat the bowl over boiling water. Add the egg yolk and granulated sugar, then whisk.
  • Step 7
  • Heat milk in pan, then remove from heat when it starts to boil around the edges, then add the mixture from Step 6.
  • Step 8
  • 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.
  • Step 9
  • Add the gelatin and white chocolate to the mixture from Step 8, melting the chocolate in residual heat.
  • Step 10
  • Transfer the mixture from Step 9 to a bowl, then chill over ice water.
  • Step 11
  • 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.
  • Step 12
  • 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.)
  • Step 13
  • 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.)
  • Step 14
  • This is the white chocolate that I used (Dars). One box contains 45 g.
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