Mousse Cheesecake

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 large eggs

For the Mousse Layer:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened
• Optional: 1/4 cup melted chocolate or fruit puree for a flavored mousse

For Toppings (Optional):

• Fresh berries
• Shaved chocolate or chocolate curls
• Whipped cream

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Kitchen Equipment:

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Parchment paper (optional for lining the pan)
• Offset spatula or spoon for spreading layers

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Directions:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated in butter.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to compact the crumbs into a firm, even layer.
4. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Be sure to scrape down the sides of the bowl to ensure everything is well mixed.
2. Add the vanilla extract, sour cream, and heavy cream, and mix until combined.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
5. Bake the cheesecake at 325°F (165°C) for 45-50 minutes, or until the center is just set and slightly jiggly.
6. Once baked, remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to allow it to fully set.

Step 3: Prepare the Mousse Layer

1. In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.
2. In a separate bowl, beat the softened cream cheese until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to overmix, as you want the mousse to stay light and airy.
4. If you’re making a flavored mousse, gently fold in the melted chocolate or fruit puree at this stage.
5. Once the cheesecake is fully chilled, spread the mousse evenly over the top of the cheesecake using an offset spatula. Smooth the surface to create a clean finish.

Step 4: Chill and Serve

1. Refrigerate the assembled mousse cheesecake for at least 2 more hours to allow the mousse to firm up.
2. When ready to serve, carefully remove the springform pan and garnish with your desired toppings, such as fresh berries, shaved chocolate, or a dollop of whipped cream.

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Tips and Tricks:

1. Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start. This will ensure a smooth, lump-free cheesecake batter.
2. Don’t Overbake the Cheesecake: The center of the cheesecake should still have a slight jiggle when it comes out of the oven. It will continue to set as it cools, resulting in a creamy, smooth texture.
3. Flavor Variations: You can flavor the mousse with melted chocolate, fruit puree, or even espresso for a twist on the classic. Just be sure to fold the flavoring gently into the mousse.
4. No-Bake Mousse Option: If you don’t want to bake the cheesecake, you can make a no-bake version by using a no-bake cheesecake recipe for the base and topping it with the mousse.

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Storing Leftovers:

This mousse cheesecake can be covered and stored in the refrigerator for up to 4-5 days. To keep the mousse fresh and light, store the cheesecake in an airtight container or cover it tightly with plastic wrap.

To freeze, wrap individual slices in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

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