Strawberry Cheese Mousse Cakes


With my excess cheesecakes batter I opted to do some experimentation. I followed Giada’s cheesecake recipe again in terms of mechanics- using the blender for mixing the batter, same crust recipe as before, and still cooking at 350 degrees for 25-30 minutes. However, the rest was thrown out the window. Though I did not take exact measurements, here are- roughly- the changes I made, taking the excess batter (1x my original batter recipe) and adding in the following:

  • Slightly over 1 pound of finely-chopped strawberries
  • 1.5 cups whipped low-fat cream cheese
  • 2 eggs
  • 1/2 cup mascarpone
  • 1/4 cup ricotta
  • 3 tablespoons sugar
  • 1/2 tsp vanilla
  • 3 tablespoons potato starch

The result was closer to a mousse with a graham crust than a cheesecake, hence these being named ‘cheese mousse cakes’.  They’re lightly-pink-coloured thanks to the massive amount of strawberries inside, and rather light as far as cheesecake-like confectionaries go, due to the low sugar and low-fat cheese. It’s very, very creamy, and tastes rather like strawberries ‘n cream ice cream. Yum! :)

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