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! :)
maybe try altering a recipe like this will make them more cheesecake and less mousse?
this recipe has become something that people demand me to make for all occasions!
http://www.handletheheat.com/2010/02/cookies-cream-cheesecake-cupcakes.html