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2017
8 years ago
Your favorite sweet and tangy dessert just got scoopable.
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/2I3xSMJ
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Summer Cheesecake Mousse
Recipe courtesy of Food Network Kitchen
Total: 2 hr 25 min
Active: 25 min
Yield: 4 servings
Level: Easy
Ingredients
8 ounces cream cheese, at room temperature
1 cup confectioners' sugar, sifted
1 cup sour cream
1 vanilla bean, split and seeds scraped out
Kosher salt
1 teaspoon powdered gelatin
5 to 6 graham crackers (full sheets), coarsely crushed (1 cup)
4 tablespoons unsalted butter, melted
2 teaspoons granulated sugar
1/2 cup your favorite berry jam
1/2 cup assorted fresh berries
4 sprigs fresh mint
Directions
Special equipment: four 6-ounce glass mason jars
Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes.
Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint.
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Recipe of the Day: Summer Cheesecake Mousse | Food Network
https://youtu.be/u53EzybdKbQ
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