New Yorkers have got one thing right—Cheesecake.
Well, actually food wise they get A LOT of things right: Pizza, Bagels, Bialys, Deli Sandwiches, Knishes, and Italian Ice, to name just a few.
As is typical of New York-Style Cheesecake, this mousse is rich, smooth and creamy. It’s not dense, however. Whipped cream folded in makes it lighter than air. The graham crunch topping is a fun touch.
New York-Style Cheesecake Mousse
8 ounce cream cheese, softened
1/2 cup confectioners’ sugar
1 1/2 tsp vanilla
1/2 tsp grated lemon peel
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 tsp sugar
2 Tbs butter, melted
Cherry to garnish, optional
1. In a large bowl, beat the cream cheese, confectioners’ sugar, vanilla and lemon peel until fluffy. Fold in the whipped cream.
2. Divide mousse among 12 small dessert dishes. Cover and refrigerate for at least 2 hours.
3. Meanwhile, combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4 inch thickness on an ungreased baking sheet. Bake at 375°F for 10-12 minutes or until light golden brown. Cool completely.
4. Just before serving, crumble graham cracker mixture; sprinkle over mousse. Garnish with a cherry.
Serves 12 (Depending on the size of your dessert dishes, you may get fewer. My yield was 7.)
Recipe from FamilyCookbookProject.com
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“Stand clear of the closing doors please”
‘Rich With Love’ is a lovely, sweet homage to family.
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