Eggless Cheesecake Mousse

This is just the leftover from the cheesecake I made the other day, but it tastes so good, that it can be a dessert of its own. The vanilla cheesecake mousse is similar to a cheesecake filling , and I have topped it with strawberries and strawberry jelly (jello for the Americans). You can top with just about anything. Chocolate ganache, mixed fruit, a cookie crumble (for an inverted cheesecake) and compote come to mind. I served them in these glasses, they look so elegant! This is an easy, and sophisticated looking dessert that tastes just like cheesecake, and is extremely light and fluffy. This recipe serves 7-8, depending on serving size.

8 ounces (227gm) cream cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
1-1/2 teaspoons gelatin
1-1/2 tablespoon boiling water
150 ml heavy cream, whipped

Sprinkle the gelatin on the hot water, and whisk to dissolve. Let it cool to room temperature.

Meanwhile, using an electric mixer, whip the cream cheese until soft. Add the sugar, and whisk until smooth and creamy.

Fold in the cooled gelatin mixture, followed by the whipped cream, until the mousse is smooth.

Pour into individual glasses, and let it set in the refrigerator, for about. 4-5 hours, or overnight.

Decorate in any way you like.







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