Cheesecake Mousse Fluff
This is meant to be eaten as an after mega light dessert. It’s like cheesecake soft-serve. A little lemony, smooth as silk.
Servings: 2 serving
Equipment
- Electric Mixer
Ingredients
- 75 g cream cheese (room temp)
- 20 g granulated sugar (or adjust to taste)
- 1/2 tsp vanilla bean paste
- few drops lemon extract
- 1/3 cup heavy whipping cream
Instructions
- In a medium bowl, whisk together cream cheese, vanilla bean paste, lemon extract and sugar
- In a separate bowl, whisk heavy whipping cream into soft peaks
- Put one third of the whipped cream into cream cheese mixture and mix well
- Fold in the rest, cool in fridge for at least one hour
- Pipe into serving bowl