CHEESECAKE MOUSSE FILLING RECIPES
CHOCOLATE "MOCK MOUSSE" FILLING - MY CAKE SCHOOL
This easy chocolate mousse filling can be whipped up in minutes! It is so light, creamy, and delicious!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 1
Number Of Ingredients 2
Steps:
- Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use.
CHERRY CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry. -Mary Smith Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 464 calories, FatContent 24g fat (14g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 57g carbohydrate (46g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "cheesecake mousse filling recipes"
CLASSIC CHEESECAKE – INSTANT POT RECIPES
If social media is to be believed (does Facebook lie?), a cheesecake is one of the first things people make in their Instant Pots. We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
First, don’t cover the cheesecake. True, it can get a drop or two of moisture on top. You can blot these off with a paper towel when you open the lid. A cover on the pan gets in the way as the batter rises. You end up with a top that’s partly fused to the foil, often a mess.
Second, never use the quick-release method — which instantly brings any liquid left in the cheesecake to a near boil even after the cake has mostly set, resulting in bumps and cracks. Instead, use a natural release for a better texture, set, and look.
Finally, cook the cheesecake only on HIGH pressure, not MAX, which is too aggressive for a successful cheesecake.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECIPES
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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MANGO CHEESECAKE RECIPE - NYT COOKING
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 600 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 600 per serving
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
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CHOCOLATE MOUSSE CHEESECAKE RECIPE | ALLRECIPES
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STRAWBERRY MOUSSE CHEESECAKE PARFAITS - INSIDE B…
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The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.
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Mar 14, 2019 · The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake …
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Sep 24, 2020 · To get the filling to stay stiff, I like to add gelatin. If you’d rather have a creamy and fluffy filling, I’d recommend using my keto friendly cheesecake mousse. However, I think this firmer gelatin based filling holds up a lot better as the filling for a low carb no bake cheesecake.
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Pour the cheesecake filling into the graham cracker pie crust. Refrigerate for 4-5 hours or until set. When ready to serve, spread the pie filling over the top of the cheesecake filling.
From cdkitchen.com
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TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST - OMG ...
Apr 16, 2018 · Just put the cheesecake in the oven. The filling was so thick a spoon stood straight up in it. Comparing other chocolate cheesecake recipes to this one, the others all added a heavy cream to the filling…
From omgchocolatedesserts.com
From omgchocolatedesserts.com
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CANNOLI FILLING RECIPES - RICOTTA OR MASCARPONE
C annoli filling recipes are the creamy fillings inside the cannoli shells. There are two schools of thought as to which cannoli filling recipes are the best. Some say using ricotta is the best. And others say using mascarpone is the best. The mascarpone filling …
From italian-dessert-recipes.com
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PERFECT NO-BAKE CHEESECAKE RECIPE - SALLY'S BAKING ADDICTION
Mar 14, 2019 · The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 …
From sallysbakingaddiction.com
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QUICK KETO CHEESECAKE NO BAKE RECIPE - LOW CARB YUM
Sep 24, 2020 · To get the filling to stay stiff, I like to add gelatin. If you’d rather have a creamy and fluffy filling, I’d recommend using my keto friendly cheesecake mousse. However, I think this firmer gelatin based filling holds up a lot better as the filling for a low carb no bake cheesecake.
From lowcarbyum.com
From lowcarbyum.com
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NO-BAKE CHEESECAKE RECIPE | CDKITCHEN.COM
Pour the cheesecake filling into the graham cracker pie crust. Refrigerate for 4-5 hours or until set. When ready to serve, spread the pie filling over the top of the cheesecake filling.
From cdkitchen.com
From cdkitchen.com
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TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST - OMG ...
Apr 16, 2018 · Just put the cheesecake in the oven. The filling was so thick a spoon stood straight up in it. Comparing other chocolate cheesecake recipes to this one, the others all added a heavy cream to the filling. Hope this turns out as delicious as it sounds.
From omgchocolatedesserts.com
From omgchocolatedesserts.com
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QUICK AND EASY CHEESECAKE RECIPE | CDKITCHEN.COM
Pour the cheesecake filling into the graham cracker crust. Place the cheesecake in the oven and bake at 350 degrees F for 40 minutes. Remove the cheesecake from the oven and let cool completely. When cool, place the cheesecake in the refrigerator for a minimum of …
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Bake in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum …
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