I’ve been getting a lot of requests for the raspberry cheesecake mousse recipe I eluded to in a comment I made on a Pink Champagne Cake recipe here on Cake Central. I found this great mousse recipe on someone’s online blog, and it was the perfect compliment to the pink champagne cake. I just did a search for the blog, but the website is temporarily unavailable. Search “raspberry cheesecake mousse” on Google and scroll down to find the Delicious Inspiration blog. She deserves all the credit.
**Note: Because I was using this as a filling, I beat the cream until stiff peaks formed. Also, I had to stabilize the cake with wooden dowels so the top layer didn’t slide off the bottom. It was a little difficult to work with, but I decorated, transported, and added tiers on top of it without too much difficulty.
- 8 ounces frozen raspberries, thawed
- 8 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla
- 1 tablespoon honey
- 3/4 cup heavy cream
- Whole raspberries (optional)
- White chocolate (optional)
- Using a food processor, puree the raspberries until smooth. Set aside.
In a medium bowl, beat together the cream cheese, confectioners’ sugar and vanilla until smooth. Set aside.
In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree.
Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.