No bake cheesecake mousse

This recipe ended my quest for the perfect cheesecake. It is irresistibly creamy, but not too sweet. The topping for this cheesecake is kept simple, so as not to overwhelm you with multiple flavors, or detract from the goodness of the delicate mousse. Since the cheese filling is not baked it needs to be refrigerated for at least 12 hours prior to serving so that it firms. For more deliciously dairy dishes and desserts check out MANNA by Etty Deutsch in AMI magazine June 1st issue.

Dough and crumb topping:
7 ounces butter
4 tablespoons sugar
2 egg yolks
2 cups flour
1 teaspoon baking powder
1 teaspoons vanilla sugar

Cheese Filling:
2 cups heavy cream 
4 tablespoons sugar
4 containers (approx. 2lb) 91% or 95% Tnuva soft cheese or 5% or 9% norman’s soft cheese
1 1/4 cups confectioners’ sugar
2 teaspoons vanilla sugar

1. Preheat oven to 350°F. Combine all of the ingredients to form dough and crumb topping. Place 2/3 of the mixture in a 9 1/2 inch spring form pan. Press down to form an even crust. Bake until golden, approximately 25 minutes. Remove from oven and allow to cool.

2. Bake remaining 1/3 of the crumbs in a separate pan for 25 minutes. Remove crumb topping from pan and reserve in a plastic bag. Crush to form fine crumbs. Set aside.

3. To prepare the cheese filling, whip heavy cream with sugar. Set aside.

4. In a separate bowl beat well the 4 containers cheese, confectioners’ sugar and the vanilla sugar. Gently folding both together.

5. Pour filing over the baked crust (springform pan). Optional: Crush the extra baked dough into crumbs. Sprinkle the top of the cheesecake with the crumbs. Refrigerate for a minimum of 12 hours.

Yields: 8 servings

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