Cheesecake White Chocolate Mousse with Raspberry Sauce
This delightful white chocolate mousse is light as air, not too sweet, and packs a nice tangy bite from the cream cheese.
Servings 4 people
Sauce and Accompaniments
- 1 cup raspberries
- 1 cup raspberry jam
- 1 cup raspberries for garnish
- 1 oz white chocolate shaved in curls
- 1 oz milk or dark chocolate shaved in curls
- 1/4 cup freeze fried raspberries
- 1/4 cup plus 2 tbsp chocolate cookie crumbs
- 3 egg whites
- Pinch salt
- 1/2 cup sugar
- 5 oz cream cheese softened
- 1 vanilla bean split lengthwise, seeds scraped and reserved
- 1/2 cup heavy cream
- 100 g white chocolate finely chopped
Put the egg whites and a pinch of salt in a bowl or standmixer and beat until soft peaks form. Slowly add in the sugar and continue beating until stiff peaks form and it’s very glossy. Set aside.
In another bowl, beat the cream cheese with the vanilla bean seeds until smooth and fluffy. Add in the cream and continue to beat until very fluffy and smooth, about 2-3 minutes. Set aside.
Place the chocolate over a small pot of simmering water and stir until just melted. Remove from the heat and allow to cool for a few minutes, then fold it into the cream cheese mixture with a spatula.
Fold a couple spoonfuls of the egg whites into the cream cheese mixture until combined, then very gently fold the rest of the egg whites into the cream cheese.
Transfer to a piping bag.
Divide the cookie crumbs between four glasses and tap to distribute across the bottoms.
Pipe a layer of the mousse into each glass, then add a layer of the raspberry sauce. Continue with another layer of mousse and a layer of raspberry sauce.
To garnish, add 4-5 fresh raspberries on top and 1-2 tablespoons of shaved chocolate. Enjoy!