Summer Cheesecake Mousse with Cream Cheese

Votes: 18

Time: 2 hours 25 minutes
Complexity: easily
Servings: 4

Summer Mousse Cheesecake is a no-bake cheesecake recipe. It uses crushed graham crackers instead of a crust, and the filling consists of alternating layers of cream cheese, which has a light, mousse-like consistency, and berry jam. The cheesecake itself is served individually in glass bowls. Fresh berries and mint leaves are used for garnish. All this makes this cheesecake a wonderful and interesting dessert that can be made for the whole family or served as dessert at a small party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

225 g of cottage cheese at room temperature
1 cup powdered sugar, sifted
1 cup sour cream
1 vanilla pod, slit lengthwise and seeds scraped out
1 tsp. powdered gelatin
5-6 graham crackers, break coarsely (1 tbsp.)
4 tbsp melted butter
2 teaspoons of granulated sugar
1/2 cup raspberry jam
1/2 cup assorted fresh berries
4 sprigs of fresh mint
Special equipment: 4 170-gram glass bowls

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, beat the cream cheese and powdered sugar with a mixer on medium speed until completely combined, about 2 minutes. Add the sour cream, vanilla bean seeds, and a pinch of salt and beat on medium-high speed until completely combined, about 3 minutes.
Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and whisk into the cream cheese mixture.

In a small bowl, combine the crushed graham crackers, butter, and granulated sugar, stirring until the mixture is moistened.
Spoon the graham cracker mixture into the bottom of four 170-gram (6-ounce) glass ramekins (do not press them together). Top with the cream cheese mixture, then 2 tablespoons of jam, spreading it right up to the sides of the jars, then another 1/4 cup of cream cheese. Chill in the refrigerator until set, about 2 hours. Garnish with fresh berries and mint.

Categories:

recipe / Summer dishes / Cold dishes / Party Dishes / Desserts / Creams, sauces, mousses, yogurts / / Food Network - recipes