Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, no-bake "rare" cheesecake with white chocolate mousse. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

No-Bake "Rare" Cheesecake with White Chocolate Mousse is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. No-Bake "Rare" Cheesecake with White Chocolate Mousse is something which I have loved my whole life.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook no-bake "rare" cheesecake with white chocolate mousse using 16 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make No-Bake "Rare" Cheesecake with White Chocolate Mousse:

1. Take For the no-bake "rare" cheesecake batter:
2. Prepare 100 grams Cream cheese
3. Make ready 100 grams Heavy cream
4. Prepare 100 grams Yoghurt
5. Take 60 grams Granulated sugar
6. Get 2 tsp Lemon juice
7. Make ready 2 and 1/2 grams Gelatin
8. Take 1 tbsp Water
9. Take For the white chocolate mousse batter:
10. Make ready 80 grams Milk
11. Get 10 grams or less Granulated sugar
12. Make ready 1 Egg yolk, large
13. Get 45 grams White chocolate
14. Take 80 grams Heavy cream
15. Get 2 and 1/2 grams Gelatin
16. Take 1 tbsp Water

The base of the cheesecake is cream cheese and white chocolate. You don't need gelatine because the white chocolate will set the cake but you have to give it enough time. Don't be panic when the white chocolate and whipping cream are separate after melting, pour it. For the white chocolate mousse, in a medium bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until peaks form.

Instructions to make No-Bake "Rare" Cheesecake with White Chocolate Mousse:

1. Bring the cream cheese to room temperature. Dissolve the gelatin in water, then heat the bowl over boiling water.
2. Line the circular molds with aluminum foil, then fill with your favorite sponge cake. (The sponge cake is optional.)
3. Combine the cream cheese, granulated sugar, and lemon juice in a bowl, blending together over boiling hot water until smooth.
4. Remove the mixture from Step 3 from the hot water, then briskly stir in the yoghurt, heavy cream, then gelatin.
5. Fill the circular molds evenly, smooth out the surface, then chill in the refrigerator.
6. For the mousse, dissolve the gelatin in water, then heat the bowl over boiling water. Add the egg yolk and granulated sugar, then whisk.
7. Heat milk in pan, then remove from heat when it starts to boil around the edges, then add the mixture from Step 6.
8. Strain the mixture from Step 7 while returning it to the pan, heat over low, then remove from heat once it starts to boil around the edges.
9. Add the gelatin and white chocolate to the mixture from Step 8, melting the chocolate in residual heat.
10. Transfer the mixture from Step 9 to a bowl, then chill over ice water.
11. While the mixture from Step 10 is chilling, put the heavy cream in a bowl, and whip until it thickens to a yoghurt-like consistency.
12. Add the mixture from Step 10 to the heavy cream from Step 11, and blend evenly. (If it appears too runny, chill over iced water to thicken.)
13. Whisk together briskly, then pour on top of the "rare" cheesecake filling from Step 5, then chill in refrigerator until the mousse thickens. (Decorate as you like.)
14. This is the white chocolate that I used (Dars). One box contains 45 g.

Don't be panic when the white chocolate and whipping cream are separate after melting, pour it. For the white chocolate mousse, in a medium bowl, beat the cream, vanilla, and powdered sugar with an electric mixer (handheld or stand mixer) until peaks form. In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped.

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