Ingredientes para Philadelphia Vanilla Mousse Cheesecake Courtesy Of Real Simple
- Vanilla Wafers
- ¼ cup melted butter
- Philadelphia Cream Cheese
- ½ cup granulated sugar
- Vanilla Extract
- 3 large eggs
- Cool Whip Topping
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Cómo preparar Philadelphia Vanilla Mousse Cheesecake Courtesy Of Real Simple
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups crushed vanilla wafer crumbs and ¼ cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Beat 3 (8 ounce) packages of cream cheese, ¾ cup granulated sugar, and 1 tablespoon vanilla extract with an electric mixer until smooth and creamy.
- Add 3 large eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- Pour the cheesecake batter over the prepared crust.
- Bake for 50-55 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Run a knife around the rim of the pan to loosen the cake.
- Let cool completely in the pan on a wire rack.
- Meanwhile, prepare the mousse: Beat 2 (8 ounce) packages of cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Gently fold in 1 (8 ounce) container of thawed whipped topping.
- Spread the mousse evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Carefully remove the rim of the springform pan before serving.
- Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
51g
Fat
90g
Carbs
8g
