Vanilla Fat Bomb
This recipe makes something along the lines of a basic cheesecake flavored "mousse". It's soft, sweet and tasty.
This recipe makes something along the lines of a basic cheesecake flavored "mousse". It's soft, sweet and tasty.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (38g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add the first 4 ingredients to a food processor. If you don't have one, you can do this with a whisk and a bowl.
- Turn on the food processor.
- With the processor running, add the cream in a medium-slow and deliberate steady stream. This will "whip" the cream with the cream cheese. This will add air and will result in something like a cheesecake "mousse", once it chills.
- Portion into cups and eat when chilled!
Traditional cheesecakes rely on a baked custard base supported by eggs and starch, whereas modern chilled mousse preparations achieve their lightness entirely through mechanical aeration. This confection adopts the latter path, bypassing the oven to focus purely on dairy physics. Achieving a stable emulsion depends entirely on temperature control during mixing. Cold heavy cream poured directly into warm cream cheese will break the emulsion, resulting in a grainy texture rather than a smooth, cohesive foam.
The Emulsion Technique
Start with cream cheese that is fully softened to room temperature, ideally registering around 68 degrees Fahrenheit. Cold cream cheese resists incorporation and forms lumps that no food processor blade can eliminate. Pour the heavy whipping cream in a slow, steady stream while the processor runs. This gradual addition allows the fat droplets in the cream to absorb air progressively, stabilizing the mixture into a velvety suspension before it chills in the refrigerator for at least two hours.
- If the mixture separates or curdles, warm the bowl slightly over a pan of warm water and re-blend vigorously.
- Store portions in airtight containers in the refrigerator for up to five days.
