Cheesecake mousse with orange curd and raspberry sauce

Last Monday night was the start of Passover and the first of the two Seders  the festive meals and retelling of the Passover story. I’m sure I’ve mentioned this before, but Passover is my favorite holiday for 3 major reasons, it involves lots of food, storytelling/singing and has a heavy emphasis on social justice. Yea, pretty much all of my favorite things rolled in to one holiday.

I celebrated the first Seder at the home of my friends Ruth and Adam with several other adults and one very cute 2.5 year old who happens to belong to Ruth and Adam. I volunteered to provide the desserts, since I’d already planned on bringing a chocolate covered matzah cake. For the second dessert I considered making a crust-less cheesecake because it’s Ruth’s favorite dessert, but I didn’t know if I could pull it off in my NYC apartment sized mini oven.

Since all traditional cakes and cookies would violate the dietary restrictions of Passover I was struggling and so I revisited the cheesecake idea, but somehow got it in my head to Google, “cheesecake mousse,” and bam! Victory! Such a thing actually does exist.

all

I used a recipe from Oprah Magazine which was said to serve 6. Since there were to be 8 of us I one-and-a-halved (is that English?) the recipe. That was my only mistake. It literally made enough for like 12 people! Luckily Ruth and Adam were happy to keep the leftovers.

Rather than make the gelee that the recipe suggests I decided to serve the mousse topped with Cara Cara orange curd because OMG I love curd and a raspberry sauce for add a bit of tartness to balance the dessert.

Cheesecake Mousse

Recipe adapted from Oprah magazine

  • 3 cups heavy cream
  • 24 oz whipped cream cheese
  • 1 cup powdered sugar
  • 1.5 teaspoons lemon juice
  • 1.5 teaspoons vanilla extract
  • 1 tsp salt

Place a metal bowl and the beater attachments from your handheld mixer in the freezer until very cold. I like to put them in the night before.

Remove from freezer, pour in cream and beat  until stiff peaks form, then cover and refrigerate.

Meanwhile, clean off the beaters and in a separate bowl beat the cream cheese and confectioners’ sugar until combined. Add the lemon juice, vanilla, and salt and continue to beat until light and fluffy.

Using a rubber spatula, mix in 1/3 of the whipped cream. Fold in the remaining whipped cream, making sure to keep the mixture light and fluffy.

Cover with plastic wrap and refrigerate for several hours.

When ready to serve spoon in to individual ramekins and top with orange curd (I doubled this recipe) and then a dollop of raspberry sauce.

Yields enough to feed an army.

one

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3 comments on “Cheesecake mousse with orange curd and raspberry sauce

  1. Holy yum!! And it’s gluten free, which is rare when it comes to desserts! Maybe when I have an army of people to feed, I will make this!

  2. My oh my. This dessert looks absolutely DECADENT and like the perfect light-tasting dessert to end a meal — any meal.

    I love hearing about your Seders and why Passover is your favorite holiday. (I hope that’s not weird!) I never actually went to a Seder until my husband was in law school. Some of his classmates hosted Seder his final year, cooking and storytelling, and it was incredible to learn about, experience and be included in the tradition.

    • Alli says:

      Not weird at all! I’m so glad that you got to experience a Seder. I just told my very Catholic, long time BFF that when I have a house some day she needs to come experience a Seder.

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