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No-Bake "Rare" Cheesecake with White Chocolate Mousse
No-Bake "Rare" Cheesecake with White Chocolate Mousse

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Your overall health can be greatly improved upon by simply eating a lot of berries. The amount of vitamin C that can be found in berries, is one of the principal reasons you need to be eating berries. One more thing you will realize is that the antioxidants in berries will be higher than just about any other food that you may choose to eat and this can help with your circulatory system. Another thing you will recognize that these antioxidants can help you with is keeping your cells healthy, this can help your body to fight off many different diseases.

For people who want to start living a much healthier life the tips above can help you do that. The one thing that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to no-bake "rare" cheesecake with white chocolate mousse recipe. To make no-bake "rare" cheesecake with white chocolate mousse you only need 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make No-Bake "Rare" Cheesecake with White Chocolate Mousse:
  1. You need For the no-bake "rare" cheesecake batter:
  2. Get Cream cheese
  3. Use Heavy cream
  4. Use Yoghurt
  5. Use Granulated sugar
  6. You need Lemon juice
  7. Prepare and 1/2 grams Gelatin
  8. Prepare Water
  9. Use For the white chocolate mousse batter:
  10. Use Milk
  11. Get or less Granulated sugar
  12. Prepare Egg yolk, large
  13. Prepare White chocolate
  14. Prepare Heavy cream
  15. Use and 1/2 grams Gelatin
  16. Take Water
Steps to make No-Bake "Rare" Cheesecake with White Chocolate Mousse:
  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.

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