Strawberry Mini-Mousse Cheesecakes

Strawberry Mini-Mousse Cheesecakes
Yield:
26 servings, 1 cheesecake (131 g) each

Ingredients

Ingredients Weights Measures
Cheesecakes
Philadelphia Brick Cream Cheese, softened 2 lb. [1.1 kg]
sugar 8 oz. [225 g] 1 cup [250 mL]
flour 2 g 3 Tbsp. [45 mL]
vanilla 1/2 oz. [15 g] 1 Tbsp. [15 mL]
sour cream 8 oz. [225 g] 1 cup [250 mL]
eggs 8 fl oz [225 g] 4 each
Mousse
Hot water (140ºF to 160ºF) 12 fl oz [340 g] 1-1/2 cups [375 mL]
Jell-O Strawberry Jelly Powder 4 oz. [115 g] 1/2 cup [125 mL]
Philadelphia Brick Cream Cheese, softened 1 lb. [450 g]
fresh strawberries, small dice 6 oz. [170 g] 1 cup [250 mL]
prepared whipped topping, divided 12-1/2 oz. [355 g] 1-1/4 qt. [1.25 L]
fresh strawberries, cut in half 5 oz. [140 g] 13 each
Cheesecakes
Philadelphia Brick Cream Cheese, softened 1 lb. [565 g]
sugar 4 oz. [115 g] 1/2 cup [125 mL]
flour 1 g 1-1/2 Tbsp. [22 mL]
vanilla 1/4 oz. [7 g] 1-1/2 tsp. [7 mL]
sour cream 4 oz. [115 g] 1/2 cup [125 mL]
eggs 4 fl oz [115 g] 2 each
Mousse
Hot water (140ºF to 160ºF) 6 fl oz [170 g] 3/4 cup [175 mL]
Jell-O Strawberry Jelly Powder 2 oz. [60 g] 1/4 cup [60 mL]
Philadelphia Brick Cream Cheese, softened 8 oz. [225 g]
fresh strawberries, small dice 3 oz. [85 g] 1/2 cup [125 mL]
prepared whipped topping, divided 6-1/4 oz. [177 g] 2-1/2 cups [625 mL]
fresh strawberries, cut in half 2-1/2 oz. [70 g] 7 each

Directions

Cheesecakes: Beat cream cheese, sugar, flour and vanilla with mixer fitted with paddle attachment on low speed 20 sec. Scrape bowl and paddle. Beat on medium speed 2 min. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Use #16 scoop to portion 2-1/4 oz. (65 g) batter into each of 26 (2-1/2-inch) panettone paper moulds (or into each of 13 moulds for trial recipe). Bake in 300ºF-convection oven 25 min. or until centres are set. Cool completely.

Mousse: Add hot water to jelly powder; stir until completely dissolved. Cool.

Beat cream cheese with mixer fitted with wire whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl and whisk. Gradually add jelly, beating well after each addition. Stir in diced strawberries. Fold in 1 qt. (1 L) whipped topping (or 2 cups [500 mL] whipped topping for trial recipe). Refrigerate until slightly thickened. Spoon into pastry bag fitted with plain tip; pipe 1-1/2 oz. (45 g) Mousse onto top of each Cheesecake; level top with spatula. Refrigerate 2 hours or until firm.

For each serving: Top 1 cake with about 2 tsp. (10 mL) of the remaining whipped topping and 1 strawberry half.

Kraft Kitchens Tips

Make Ahead
Cheecakes can be baked ahead of time. Do not add Mousse topping. Wrap tightly in plastic wrap or airtight container and freeze up to 1 month. Remove from freezer as needed and place in cooler to thaw. Top with prepared Mousse, then refrigerate until firm. Continue as directed.

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