Cheese Mousse Cake Recipes That Will Bowl You Over

Cheese Mousse Cake Recipes That Will Bowl You Over

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Easy NoBake Cheesecake Mousse one serving just won't do!
Easy NoBake Cheesecake Mousse one serving just won't do! from livelaughrowe.com

We know you love cheese, but did you know you can use it to make delicious cakes? If you’re looking for a unique baking experience, you should definitely check out our collection of cheese mousse cake recipes! Our recipes feature creamy, dreamy mousses with a cheesy twist that will leave you wanting more.

Cheese Mousse Cake Recipe #1

Ingredients:

  • 2 cups of cream cheese
  • 4 eggs
  • 1/2 cup of sugar
  • 3/4 cup of heavy cream
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1/2 cup of butter, melted
  • 1/2 cup of all-purpose flour
  • 1/2 teaspoon of baking powder

Instructions:

  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. In a stand mixer, beat the cream cheese until it’s light and fluffy. Add the eggs one at a time, beating after each addition.
  3. Add the sugar, heavy cream, vanilla extract, and salt. Continue to beat until the mixture is smooth.
  4. In a separate bowl, whisk together the melted butter, flour, and baking powder. Add this mixture to the cream cheese mixture and beat until well combined.
  5. Pour the batter into the prepared springform pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely before removing it from the pan. Serve with fresh berries or a dollop of whipped cream.
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Nutritional Information:

Serving Size: 1 slice (1/12 of the cake)
Calories: 320
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 110mg
Sodium: 280mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 18g
Protein: 7g

Tips:

  • For a lighter cake, use low-fat cream cheese.
  • If you’re not a fan of cream cheese, you can use ricotta cheese instead.
  • If you’re in a rush, you can use a store-bought graham cracker crust instead of making your own.

Notes:

This recipe makes one 9-inch cake. If you’d like to make a larger cake, you can double the recipe and bake it in a 9×13-inch pan.

Serving Suggestions:

  • Top with fresh berries or a dollop of whipped cream.
  • Serve with a drizzle of honey.
  • Serve with a scoop of vanilla ice cream.

Frequently Asked Questions:

  • Can I make this cake ahead of time?
    Yes, you can make the cake ahead of time. Once it’s cool, wrap it tightly in plastic wrap and store it in the fridge for up to three days.
  • Can I freeze this cake?
    Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Cheese Mousse Cake Recipe #2

Ingredients:

  • 1/2 cup of cream cheese
  • 3 eggs
  • 1/4 cup of sugar
  • 1/2 cup of heavy cream
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1/4 cup of butter, melted
  • 1/4 cup of all-purpose flour
  • 1/4 teaspoon of baking powder
  • 1/2 cup of grated cheese, such as cheddar or Swiss

Instructions:

  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. In a stand mixer, beat the cream cheese until it’s light and fluffy. Add the eggs one at a time, beating after each addition.
  3. Add the sugar, heavy cream, vanilla extract, and salt. Continue to beat until the mixture is smooth.
  4. In a separate bowl, whisk together the melted butter, flour, and baking powder. Add this mixture to the cream cheese mixture and beat until well combined.
  5. Stir in the grated cheese.
  6. Pour the batter into the prepared springform pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely before removing it from the pan. Serve with fresh berries or a dollop of whipped cream.
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Nutritional Information:

Serving Size: 1 slice (1/12 of the cake)
Calories: 340
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 110mg
Sodium: 310mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 18g
Protein: 9g

Tips:

  • For a lighter cake, use low-fat cream cheese.
  • Feel free to experiment with different types of cheese. Gouda or Gruyere would be delicious!
  • If you’re in a rush, you can use a store-bought graham cracker crust instead of making your own.

Notes:

This recipe makes one 9-inch cake. If you’d like to make a larger cake, you can double the recipe and bake it in a 9×13-inch pan.

Serving Suggestions:

  • Top with fresh berries or a dollop of whipped cream.
  • Serve with a drizzle of honey.
  • Serve with a scoop of vanilla ice cream.

Frequently Asked Questions:

  • Can I make this cake ahead of time?
    Yes, you can make the cake ahead of time. Once it’s cool, wrap it tightly in plastic wrap and store it in the fridge for up to three days.
  • Can I freeze this cake?
    Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

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