Love on a Plate: Strawberry Cheesecake Mousse

Love on a Plate: Strawberry Cheesecake Mousse

The Yankee Chef 

Absolutely perfect mousse that you simply cannot mess up! I forgo the unflavored gelatin in this recipe (much to the chagrin of my friends with culinary institute degrees) because the flavored gelatin is far superior in flavor, and the consistency is even better than the flavor, firm but not too firm. 

 

1 cup chopped, fresh strawberries* 

1/3 cup sugar
 

1 (3-oz.) box strawberry gelatin
 

1 (8-oz.) package cream cheese, softened 

2 cups whipped topping (See Note, below.) 

 

Place the strawberries in a bowl and toss with sugar. Let sit for 30 minutes for the strawberries to “weep.”  

In the meantime, follow directions on gelatin box, but use only 1 cup boiling water and no cold water. Let sit for the remainder of the half hour.  

When ready, beat cream cheese and whipped topping together until thoroughly combined in a large bowl. Set aside. 

Transfer strawberries and accumulated juice to a food processor or blender, add gelatin, mix and pulse for about 10 seconds, or until strawberries are completely pureed.  

Empty into bowl with the cream cheese mixture. With your mixer on low, beat until everything is well combined. You can do this step by hand as well.  

Transfer to a bowl, cover with film wrap without touching the mousse, and refrigerate until cooled and firm, about 4 hours.  

 

* For those of you who do not, or cannot, eat the strawberry seeds, simply follow the instructions but force the strawberry mixture through a sieve before combining with the whipped topping mixture. 

Note: I have used my own whipped cream, but the mousse often times is too thin, and you can “mouth-feel” the sugar you use when adding it to the cream upon whipping. 

 

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