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Strawberry Mini Mousse Cheesecakes

Strawberry Mini Mousse Cheesecakes
 
Yield:
26 servings

Ingredients

Ingredients Weights Measures
Cheesecakes
PHILADELPHIA Original Cream Cheese, softened 2-1/2 lb. -
sugar 8 oz. 1 cup
flour - 3 Tbsp.
vanilla - 1 Tbsp.
sour cream 8 oz. 1 cup
eggs 8 fl oz 4 each
Mousse
Hot water (140ºF to 160ºF) 12 fl oz 1-1/2 cups
strawberry-flavored gelatin 4 oz. 1/2 cup
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
fresh strawberries, small dice 6 oz. 1 cup
whipped topping, divided 12-1/2 oz. 1-1/4 qt.
fresh strawberries, cut in half - 13 each

Directions

CHEESECAKES:
BEAT cream cheese, sugar, flour and vanilla with mixer fitted with paddle attachment on low speed 20 sec. Scrape bowl and paddle. Beat on medium speed 2 min. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Use #16 scoop to portion 2-1/4 oz. batter into each of 26 (2-1/2-inch) panettone paper molds (or into each of 13 molds for trial recipe). Bake in 300ºF convection oven 25 min. or until centers are set. Cool completely.

MOUSSE:
ADD hot water to gelatin mix; stir until completely dissolved. Set aside to cool.

BEAT cream cheese with mixer fitted with wire whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl and whisk. Gradually add gelatin, beating well after each addition. Stir in diced strawberries. Fold in 1 qt. whipped topping (or 2 cups whipped topping for trial recipe). Refrigerate until slightly thickened. Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup or 1-1/2 oz. Mousse onto top of each Cheesecake. Level tops with spatula. Refrigerate 2 hours or until firm.

FOR each serving: Top 1 cake with about 2 tsp. of the remaining whipped topping and 1 strawberry half.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be baked ahead of time. Cool, then wrap tightly in plastic wrap (or place in airtight container) and freeze up to 1 month. Remove from freezer as needed and place in cooler to thaw. Top with prepared mousse, then refrigerate until firm. Continue as directed.
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