cheesecake mousse

michelle taylor

michelle taylor

20th January 2011

cheesecake mousse

Streusel : Preheat the oven to 160oc. Place everything except the butter and cocoa nibs in a large ...


  • Mousse 250g
  • cream cheese 100g
  • egg whites 200g
  • double cream 150g
  • caster sugar 4
  • gelatine 2
  • vanilla pods
  • Cocoa Nib Streusel (crumb)
  • 85g flour
  • 55g cornflour
  • 60g cocoa powder
  • 115g caster sugar
  • pnch salt
  • 110g butter,
  • 100g cocoa nibs, crushed


Streusel : Preheat the oven to 160oc. Place everything except the butter and cocoa nibs in a large bowl. Cut the butter into the mix and keep mixing until it becomes a coarse; then mix in the butter and nibs. Refrigerate on a tray for 30 minutes before baking. Bake the streusel for 20 minutes, occasionally moving around the mix to bake evenly. Once done let cool and break apart. Store in an airtight container. Mousse: Whip double cream to soft peaks and chill. Soften gelatin and squeeze dry. Warm cream cheese in pan add in seed from 2 vanilla pods, add gelatine and mix, remove from heat and allow to cool. Make a meringue witht he egg whites and sugar fold this in several batches to the cooled cream cheese mix. Finally fold in the whipped double cream. Place mix into preped moulds etc, allow to chil for several hours. Remove from moulds, and roll in streusel crumb

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