Saturday, January 18, 2014

La Mousse Tropical (or No-Bake Cheesecake)





































Okay. So "La Mousse Tropical" is somewhat pretentious . . . esp. since this is basically just a no-bake cheesecake. But I cut fruit guys. And put it on top. Who cares if it all came from Walmart? It's fancy time.

I've been searching for a no-bake cheesecake recipe for awhile now, and most of what I've found is a whole lot of cool whip, a tiny bit of cream cheese, maybe some powdered sugar thrown in there - but not much else. No real substance.

I want substance y'all.

So the dough puncher version is packed with cream cheese, a little bit of whipped cream, and some unflavored gelatin to hold it all in place. I know there are often concerns using gelatin - that maybe the dessert will end up "jello-o-y". I assure you gelatin is an incredibly useful ingredient that adds stability (and is pretty common in mousse recipes) and allows the cake to really hold it's shape after its been sliced. The result is a denser, richer, no-bake cheesecake - with so much substance now that I can't hardly get it to shut-up about Bronte and Salinger.

Perfect for your classy dinner party needs.

Which, if you're like me, is probably ramen and netflix.

Annnd it's easily adaptable. You could make a chocolate version by adding melted white/dark/milk chocolate and maybe some candy mix-ins. Or a Cookies-in-Creme deal. Or some raspberry swirl? Do it.

...or just throw some Walmart fruit on top and call it done.






La Mousse Tropical
Shortbread Crust
1/4 cup sugar
1/3 cup butter, softened
2 egg yolks
1/4 teaspoon salt
1 cup all-purpose flour

Filling
1 1/4 cups heavy whipping cream, divided
1 envelope unflavored gelatin
3 pkg. cream cheese, room temperature
1 can sweetened condensed milk
1 1/2 teaspoons vanilla

Topping
3/4 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
strawberries, sliced
blueberries
shaved or shredded coconut
canned pineapple slices
honeydew
banana slices


1) Make the crust: cream together the butter and sugar until light and fluffy. Add egg yolks and salt. Stir in flour until combined.

2) Grease the bottom and sides of an 8-inch spring-form pan with butter. Press dough into bottom of pan. Pierce dough a few times with a fork. Bake in a 350F oven for 10 minutes. Let cool.

3) Make the filling: In a small saucepan, pour 1/2 cup of the whipping cream then sprinkle the gelatin over the top. Let it sit for 5 minutes to soften. Place pan over medium-low heat and whisk until gelatin has dissolved (mixture should only get to warm, not boiling). Let cool for a couple minutes while you whip the remaining cream. In the bowl of a stand mixer fit with a whisk attachment, whip the remaining 3/4 cup cream until soft peaks form. Add the gelatin mixture and continue to beat until stiff peaks form. Remove whipped cream to a separate bowl and set aside.

4) In the same bowl, fit with a paddle attachment, cream the cream cheese for about 3 minutes. Add sweetened condensed milk, and vanilla. Fold in the whipped cream gently, until completely smooth, and pour into cooled crust. Cover surface with plastic wrap and refrigerate overnight.

5) Top it! Whip together the heavy whipping cream, vanilla, and sugar until stiff peaks form. Set aside.

6) Remove sides of spring form pan. Smooth sides of cheesecake with a clean spatula. Spread whipped cream on top. Top with sliced fruit and coconut, if desired.

1 comment:

  1. Just stumbled across your recipe on foodgawker and have to admit that I totally love the fruit/coconut topping combo you've used - dividing the cake in parts by this seems like such a nice idea! Thanks for the inspiration! :)

    ReplyDelete