Hello my dears,
Cherry, vanilla mousse cheesecake with chocolate and vanilla cookie.
I have made a new light and delicious recipe, cherry, vanilla mousse cheesecake with chocolate and vanilla cookie.
If you are like us and love food you probably indulged yourself over the Christmas period quite a bit. After all the rich and heavy food, I was craving a simple and light dessert. I love cherries and cookies and always have a spare jar of cherries in the pantry. So I came up with cherry, vanilla mousse cheesecake with chocolate and vanilla cookie bake.
It’s quite easy to make it and you can eat it almost as soon as it is out the oven. First taste is almost like warm marshmallows and if you manage to save any to the next day it will become a light moussy cheesecake texture.
It tastes very delicate and light . A little burst of slightly sour black cherries, followed by subtle vanilla cheese layer with soft and crumbly vanilla and chocolate cookies.
To make the cookie dough you will need:
- 450g all plain flour
- 5 egg yolks
- 80g icing sugar
- 250g unsalted butter, chopped
- 2 tsp baking powder
- dash of vanilla
—— sieve and put aside —–>
- 2 slightly hipped tbls of dark cocoa powder
The quickest way is to place all the ingredients in a mixer with plastic dough knife. Otherwise rub flour and butter together. When ready quickly combine all the ingredients together. Do not overmix.
Split into three parts. Put two together in a sealed bag and place in the freezer. To the third part add the cocoa powder and place it in the freezer as well.
In the meantime prepare a 10″ square tin lined with tin foil and baking paper. I like this cheesecake to be quite tall hence I am using the smaller tin. However you also would be fine with a 12″ square or rectangular equivalent.
- 5 egg whites
- pinch of salt
- 250g sugar
- 750g mascarpone
- 300g natural yoghurt
- sieved 2 hipped tbls corn flour
- dash of vanilla
Whip the egg whites with salt until stiff. Keep whipping while adding the sugar slowly. Mix the mascarpone well in a separate bowl and add in to the egg mix in 3 to 4 portions. Fold in the rest of the ingredients carefully not to knock the air out of the filling mix.
You also will need
- large jar or tin of cherries
or some fresh or frozen if available. I like to add a spoon of corn flour to my cherry compote to make a light cherry sauce that you can use as well.
Putting the layers together.
For the bottom of the tin grate on a cheese grater the two vanilla dough balls and distribute the layer evenly. Gently put the cheese layer next followed by cherries. Top this off with grated chocolate cookie dough.
TOP TIP. Make sure you don’t handle the cookie dough to long otherwise it will start melting and will be difficult to grate.
Bake it in a preheated oven at 180C (160C fan) for 50-55 min. Cool in slightly open oven.
If you have any left after hot tasting drizzle with dark or white chocolate.