Cheesecake Mousse With Rum Poached Plums Recipes

Steps:

• Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes.
• Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
• Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
• Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint.

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

Steps:

• Have ready a bowl of ice and cold water. In a small saucepan simmer 1 cup water, granulated sugar, and rum, stirring occasionally, 10 minutes. Pit plums and cut each plum into 12 wedges. Simmer plums in syrup until tender, 2 to 3 minutes. Transfer plum mixture to a bowl and set it in bowl of ice water. Let plum mixture stand, stirring occasionally, until chilled.
• In a bowl whisk together cream cheese, confectioners' sugar, vanilla, and a pinch salt until smooth. In another bowl beat heavy cream until it holds soft peaks and whisk into cream-cheese mixture. Divide mixture between 2 goblets and chill, covered, 15 minutes. Serve mousse topped with plums and some syrup.

Steps:

• Heat oven to 325 degrees F.
• Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
• Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.