I haven’t blogged in a while – you’ll have to forgive me I’ve been soaking up as much of this summer as I can. With all the busyness it seems like we’re always eating on the fly and our food is more about fast and convenient and/or packable, rather than being inventive and indulgent and blog-able. BUT… there is this cheesecake I made that I wanted to share, I think you’ll love it! Its summery and light (which is not usually what you would describe cheesecake as) and its really easy to make. Since it has a thick mousse layer on top – you don’t have to worry about the cheesecake cracking, or using a water bath or any of the other “high maintenance” things that usually go along with making a cheesecake from scratch. Save this one, you’re going to love it!
Alot of people really love cheesecake… I mean, there’s entire restaurant chains built around the idea of a 1000 different kinds of cheesecake. But up until I found this recipe, I only sort of liked cheesecake. There’s usually a tangy taste at the end of each bite which I don’t like. I found myself smothering cheesecakes in chocolate sauces and fruit to mask the tang. Its a sour cream thing I realized as I was looking through an entire cheesecake recipe book. So the hunt began to find a recipe without sour cream, and I came across this one from people who know their cheesecake. I took this recipe directly from Philadelphia Cream Cheese brand themselves, so you know it has to be good. The cheesecake base is rich and creamy and totally smooth, with no bite or tang at the end. And the vanilla “mousse” that goes on top adds this light fluffy layer that you’ll savor and lick off the fork. I add just a little homemade strawberry drizzle at the end for a fruity add that tastes fresh and summery.
As always if you love it, pin it and leave me a comment! Enjoy!
Vanilla Mousse Cheesecake with Strawberry Glaze
|Prep time||2 hours, 35 minutes|
|Cook time||1 hour|
|Total time||3 hours, 35 minutes|
|Misc||Pre-preparable, Serve Cold|
- 45 Vanilla wafers (crushed/crumbled)
- 3 tablespoons melted butter
- 4 cartons cream cheese (8 oz packages)
- 1 cup sugar (divided)
- 1 tablespoon vanilla (+ 1 teaspoon)
- 3 eggs
- 1 carton cool whip (8 oz carton)
|Heat the oven to 325 degrees. Mix the crushed wafers with melted butter, and press into the bottom of a 9 inch springform pan.|
|Beat 3 packages of cream cheese (at room temperature) with 3/4 cup sugar and 1 tablespoon vanilla until blended. Add one egg at a time, beating on low speed until JUST blended. When all three eggs are added and blended, pour over crust and spread with a knife. Bake 50-55 minutes or until center is almost set - just looks a little wet and wiggly.|
|Run knife around cake to loosen it, then let it cool completely in the pan.|
|Once cheesecake is completely cooled you can add the mousse layer. Beat one (room temperature) cream cheese, with 1/4 cup sugar and 1 tsp vanilla. When smooth, add the container of cool whip and beat smooth. Spread over the top of the cheesecake and chill for 1+ hours or until ready to serve.|
|Serve with a simple strawberry or raspberry glaze! Clean and hull a container of strawberries and cut up. Put in a bowl with 1/3 cup sugar and allow to macerate for 30+ minutes. When the sugar has turned to liquid, stir to coat all the berries, and use an emulsifying blender (or regular blender) to blend all together. Once fully blended, run the mixture through a fine sieve to remove all the seeds. Pour the mixture into a small pan and heat on medium heat. Take 2 tablespoons of orange juice and make a slurry with 1 tablespoon of corn starch. Add the slurry to the pan and heat for 10 minutes or so, until it starts to thicken. Remove from heat, let it cool a bit - then put it in a squeeze bottle, or spoon it over your cheesecake. Garnish with fresh berries!|