How to make Cream Cheese Mousse Cake

Name: Cream Cheese Mousse Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Cuisine: Korean
Ingredients: Choco sponge sheet; A; Plate Gelatin 3(6g) Leaf gelatine; 160g Cream cheese; Plain yogurt 100g; Sugar 30g; 75g whipped cream; Food coloring (red,pink,white); B; 40g Water; 12g sugar; Plate gelatin 1(2g) Leaf gelatine; Vanilla extract

Cooking TreePublished: 2022-07-15 Updated: 2022-09-2302.7K views

Cream Cheese Mousse Cake (Choco Cheesecake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a cream cheese mousse cake with hot pink and chocolate sheets that seem to fall in love with the color! I wanted to make the two-tone look more clearly, so I put the chocolate sheet a little thicker.

Originally, I really like yogurt, so the combination of cream cheese + yogurt is so delicious~ I think the sourness of yogurt catches the greasy feeling of cream cheese! I poured transparent syrup on top to make it look smooth and transparent.

The taste of chocolate sheet and cream cheese goes so well together~ +_+ It’s delicious just eating mousse! Thumbs up bb! Have fun watching it~♬

▶Amount for 3 7cm X 7cm

Follow along with the 📝 recipes below👇🏾👇🏾

Cream Cheese Mousse Cake

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Rating: 5.0/5
( 75 voted )

Serves: 2 Prep Time: 45 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choco sponge sheet

A

Plate Gelatin 3(6g) Leaf gelatine

160g Cream cheese

Plain yogurt 100g

Sugar 30g

75g whipped cream

Food coloring (red,pink,white)

B

40g Water

12g sugar

Plate gelatin 1(2g) Leaf gelatine

Vanilla extract

Instructions

Print the cake sheet using the mousse mold to be used, and then put it in the mousse mold covered with the mousse strip.

Soak the gelatin of ingredient A in cold water for about 10 minutes.

After softening the cream cheese, add plain yogurt and mix.

Add sugar and mix until soft.

Squeeze the soaked gelatin, squeeze out the water, and heat it in the microwave for about 10 seconds to dissolve it completely.

Add melted gelatin and mix, then add whipped cream and mix.

Add food coloring to make pink.

Put it in a mousse mold and harden it in the refrigerator for 1-2 hours.

Boil the water, sugar, and vanilla extract from ingredient B in a pot, cool slightly, then add soaked gelatin and mix.

Pour over the hardened mousse cake and harden in the refrigerator for 10 minutes.

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