Week 206: Cheesecake fingers

This is the cheesecake mousse that ends the search of all cheesecake mousse. When I started planning this entremet, I was just looking for something I could do with my newly acquired “fashion eclair” mold. Preferably something yellow so I can make use of the yellow glaze in my freezer.

I came across this cheesecake mousse recipe in one of the pastry magazine and thought I’d give it a try, in place of my usual cheesecake mousse. And I am so glad I did. Because it is delicious! Rich, creamy and just the right level of cheesy.

Coupled with my newly go-to gluten-free cheesecake recipe with added lemon zest and juice, and a very intense raspberry gelee, this recipe definitely deserves to be added to my repertoire.

For the lemon cheesecake

170g cream cheese, at room temperature

80g granulated sugar

Zest of 1 small lemon

15g freshly squeezed lemon juice

1 large egg

1 egg yolk

105g heavy

1) Weigh our sugar into a large bowl and zest an unwaxed lemon onto the sugar.

2) Combine cream cheese and lemon sugar in a bowl and cream together until smooth.

3) Add lemon juice and whisk until incorporated. Then add egg and beat until incorporated, then add egg yolk and mix thoroughly.

4) Add heavy cream and whisk until smooth and creamy.

5) Pour 40g of batter into each cavity of the fashion eclair mould. This makes enough for 10 portions with 30g of batter remaining.

6) Bake for 30 mins at 120°C fan in a water bath.

For the raspberry gelée

170g frozen raspberries

3/4 tsp gelatine powder

60g water

2 tsp lemon juice

50g granulated sugar

1) Sprinkle the gelatin over the water, and let it stand for 5 minutes.

2) Place the raspberries, lemon juice, and sugar in a saucepan, then bring to a simmer. Simmer for 5 minutes until the sugar is dissolved.

3) Add gelatin water and stir until gelatin has dissolved, another 5 minutes. Use a fine meshed sieve to strain out the raspberry seeds.

4) Let the gelée cool to room temperature before pouring 10g onto each of the baked cheesecake in the fashion eclair mould. This makes enough for 10 portions with 80g remaining.

5) Allow to set in the freezer.

For the cheesecake mousse

260g cream cheese

60g granulated sugar

40g milk

2 gelatine leaves

84g mascarpone

195g whipped cream

1) Bloom gelatin sheets in ice cold water.

2) Warm milk and melt the gelatin sheets in it.

3) In the bowl of a stand mixer, beat cream cheese and sugar using the paddle attachment until smooth.

4) Add mascarpone then the milk and gelatine mixture and beat until homogeneous.

5) Fold in the soft whipped cream.

6) Remove the frozen cheesecake portions from the silicone mould and cut each of it using the cutter provided. Feel free to snack on the cut outs.

7) Fill each cavity of the same mould with 40g of cheesecake mousse and place the raspberry gelee and baked cheesecake portion in, raspberry side down. Press in until level. This makes enough for 10 portions with 215g remaining.

8) Allow to freeze overnight until completely frozen.

For the crème chantilly

250g heavy cream, very cold

25g icing sugar

1 tsp pure vanilla extract

1) Place all the ingredients into the bowl of the stand mixer fitted with a wire whisk.

2) Whisk on high speed until stiff peaks formed.

To assemble

White chocolate mirror glaze, coloured with yellow food colouring

10 x baked pâte friable finger

1) Remove the frozen cheesecakes from the silicone mould and glaze with the yellow mirror glaze. Allow to set in the freezer.

2) Fill the chantilly into a pastry bag fitted with a petal tip. Pipe a row of chantilly on each glazed cake.

3) Place each cake on a pâte friable finger.

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