Monday, March 4, 2013
Birthday Cajun Food (and a Cheesecake)
Check out my recipe here
I always make a special birthday dessert and this year's was a vanilla mousse cheesecake. For those of us watching our waistlines, it's really frightening how easy it is to make a cheesecake! This one turned out beautifully.
Check out the recipe below:
Vanilla Mousse Cheesecake
- 40 crushed vanilla wafer cookies
- 3 tbsp. melted butter
- 4 8 oz packages of cream cheese
- 1 cup sugar (divided)
- 2 tbsp. vanilla extract
- 3 eggs
- 8 oz whipped topping (thawed)
1. Preheat the oven to 325 and mix wafer crumbs and melted butter until it is the consistency of wet sand. Press gently into the bottom of a springform pan.
2. Beat 3 packages of softened cream cheese, 3/4 cup sugar and 1 tbsp. vanilla with a mixer until well blended. Scrape down the sides and add the eggs into the mix one at a time, making sure to mix well after each addition until combined.
3. Pour mixture over the crust and bake 50-55 min. until the center is just set. If you want to avoid cracks in the top or drying out the cheesecake, you can bake it in a water bath. I wasn't concerned and knew I'd be covering the top anyhow, so I went without this time.
4. When the cheesecake is done, let it cool completely in the pan (2-4 hours). Make the mousse topping by beating the remaining 8 oz of cream cheese with 1/4 cup sugar and 1 tbsp. vanilla until well blended. Fold in the whipped topping and spread over the cooled cheesecake.
5. Refrigerate for at least 4 hours before serving. You can easily dress up this cheesecake with fruit toppings, chocolate curls or candied nuts and caramel.
Our 8-month-old daughter was a big fan!