No-Bake "Rare" Cheesecake with White Chocolate Mousse

Name: No-Bake "Rare" Cheesecake with White Chocolate Mousse
Cuisine: American
Ingredients: 100 grams Cream cheese; 100 grams Heavy cream; 100 grams Yoghurt; 60 grams Granulated sugar; 2 tsp Lemon juice; 2 and 1/2 grams Gelatin; 1 tbsp Water; 80 grams Milk; 10 grams or less Granulated sugar; 1 Egg yolk, large; 45 grams White chocolate; 80 grams Heavy cream; 2 and 1/2 grams Gelatin; 1 tbsp Water

cookpad.japan @cookpad_jp

I love chocolate mousse, so thought it would taste good together with "rare" cheesecake. It took me a while to get it right, but here it is!

In Step 6, the standard method of making mousse is to whisk the egg yolk with granulated sugar until it thickens. I wanted to use the egg yolk for its coloring to create a distinction from "rare" cheesecake. For 5-6 6 cm [2.4 in] diameter mousse molds. Recipe by ko-ko

I love chocolate mousse, so thought it would taste good together with "rare" cheesecake. It took me a while to get it right, but here it is!

cookpad.japan @cookpad_jp

I love chocolate mousse, so thought it would taste good together with "rare" cheesecake. It took me a while to get it right, but here it is!

Saved

Ingredients

For the no-bake "rare" cheesecake batter:
100 gramsCream cheese
100 gramsHeavy cream
100 gramsYoghurt
60 gramsGranulated sugar
2 tspLemon juice
2and 1/2 grams Gelatin
1 tbspWater
For the white chocolate mousse batter:
80 gramsMilk
10 gramsor less Granulated sugar
1Egg yolk, large
45 gramsWhite chocolate
80 gramsHeavy cream
2and 1/2 grams Gelatin
1 tbspWater

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Steps

1

Bring the cream cheese to room temperature. Dissolve the gelatin in water, then heat the bowl over boiling water.
2

Line the circular molds with aluminum foil, then fill with your favorite sponge cake. (The sponge cake is optional.)
3

Combine the cream cheese, granulated sugar, and lemon juice in a bowl, blending together over boiling hot water until smooth.
4

Remove the mixture from Step 3 from the hot water, then briskly stir in the yoghurt, heavy cream, then gelatin.
5

Fill the circular molds evenly, smooth out the surface, then chill in the refrigerator.
6

For the mousse, dissolve the gelatin in water, then heat the bowl over boiling water. Add the egg yolk and granulated sugar, then whisk.
7

Heat milk in pan, then remove from heat when it starts to boil around the edges, then add the mixture from Step 6.
8

Strain the mixture from Step 7 while returning it to the pan, heat over low, then remove from heat once it starts to boil around the edges.
9

Add the gelatin and white chocolate to the mixture from Step 8, melting the chocolate in residual heat.
10

Transfer the mixture from Step 9 to a bowl, then chill over ice water.
11

While the mixture from Step 10 is chilling, put the heavy cream in a bowl, and whip until it thickens to a yoghurt-like consistency.
12

Add the mixture from Step 10 to the heavy cream from Step 11, and blend evenly. (If it appears too runny, chill over iced water to thicken.)
13

Whisk together briskly, then pour on top of the "rare" cheesecake filling from Step 5, then chill in refrigerator until the mousse thickens. (Decorate as you like.)
14

This is the white chocolate that I used (Dars). One box contains 45 g.