I love any kind of mousse but this raspberry mousse with white chocolate cheesecake is one of my favorites. It’s a perfect combination. I have already made it 4 times!!! I shared it with my friend and her husband, who is a Personal Chef, they said, “What an AMAZING cake!” He ordered one from me for a private party on a yacht and everybody LOVED it.
18 Whole graham crackers, broken into rough pieces
1/2 cup butter, melted
1/3 cup sugar
2 cups white baking chips, divided
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature, lightly beaten
1 envelope unflavored gelatin
3 tablespoon cold water
1 tablespoon lemon juice
1 pkg. (12 oz.) frozen unsweetened raspberries, thawed
1/2 cup sugar
1 egg, plus 1 yolk, beaten
1/4 cup raspberry liqueur
1 1/2 cups heavy cream
1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325 degrees. Wrap outside of greased 10-inch springform pan with two 18-inch square pieces of heavy-duty aluminum foil.
2. Pulse crackers and sugar in food processor until crackers are finely ground, about 30 pulses. Transfer crumbs to medium bowl, drizzle with melted butter, and mix with rubber spatula until evenly moistened. Transfer crumbs a prepared pan and, using bottom of ramekin or dry measuring cup, press crumbs firmly and evenly into pan bottom, keeping sides as clean as possible and set in roasting pan. Bring kettle of water to boil.
3. In a heatproof small bowl, melt 1 cup white chocolate chips in a microwave, about 30 second. Stir and repeat one more time. Set aside to cool.
4. Using stand mixer fitted with paddle, beat cream cheese and sugar on medium speed until smooth, about 3 minute. Scrape down bowl, then beat in sour cream, flour, and vanilla until combined, about 15 seconds. Beat in melted white chocolate, about 10 seconds, scrape down bowl. Reduce speed to medium-low and beat in eggs, one at a time, until incorporated, about 1 minute. Fold in remaining white chocolate chips by hand until combined.
5. Pour filling into prepared pan and smooth top with rubber spatula. Set rotating pan on oven rack and pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until center is just set and top appears dull, about 60 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cheesecake. Cool 1 hour longer.
6. FOR THE MOUSSE: Meanwhile, in a small bowl, sprinkle gelatin over cold water and lemon juice; let stand for 1 minute. Place raspberries in a food processor and pulse until smooth, about 30 seconds. Sift through fine mesh sieve into a medium bowl, discard seeds.
7. In a small heaven bottom saucepan, heat sugar and 1/2 cup raspberry purée on over-low heat until bubbles form around sides of pan, about 7 to 10 minutes. Whisk a small amount of hot raspberry mixture into eggs bowl. Return all to the pan, whisking mixture constantly. Cook and stir over-low heat until mixture reaches 160 degree. Remove from heat.
8. Whisk a small amount of hot raspberry mixture in to gelatin mixture; stir until gelatin is completely dissolved. Pour remaining of hot raspberry mixture. Stir in raspberry liqueur and remaining raspberry purée. Sift through fine-mesh strainer set over a large measuring cup. Cover and refrigerate for 30 minutes.
9. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. Fold 1/3 of whipped cream into raspberry mixture, stir to combine. Add remaining whipped cream and fold until well incorporated. Pour over cheesecake and smooth the top with rubber spatula.
10. Refrigerate overnight. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Decorate with fresh raspberries if desire.
Recipe from Taste of Home Magazine