3 minute read
GOOD TASTE
AULD LANG SYNE
WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL
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With every day that passes, we creep closer to the end of 2021, or as one work colleague referred to it, the “Forgotten Year.” Forgotten because, with the cloud of COVID-19 still lingering, we have all been denied so much of the activity and excitement that go along with celebrating holidays and other meaningful occasions.
Without that activity to break up the calendar, and the memories that are a result of those gatherings, we have a hard time remembering how we actually spent the birthday or anniversary or last Thanksgiving! And without the luxury of travel to break up the year, one work day simply blended into the next, and a trip to the Farmer’s Market became an adventure.
We’ve had to rethink our celebrations, find new ways to create those moments and memories that will be with us going forward. For many families, the connections made around the table are as important as the food we eat. The festive winter holidays, steeped with nostalgia and tradition offer an ideal opportunity to share the gifts we have to give, most importantly our time, friendship, and love.
For your winter celebration I’m sharing one of our family’s favorite desserts, a vanilla mousse cheesecake—old fashioned, creamy, and delicious. It can be dressed up or down, a blank canvas for your creative expression, and truly one worth remembering! Wishing you the season’s best and memories to last a lifetime.
Vanilla Mousse Cheesecake
MAKES 9-INCH CHEESECAKE, SERVES 12
Ingredients
Crust 40 vanilla wafers or Lorna Dune shortbread cookies, crushed (about 1-1/2 cups) 6 tablespoons unsalted butter, melted
Cheesecake Layer 3 eight-ounce packages Philadelphia cream cheese, softened to room temperature 3/4 cup sugar 1 tablespoon pure vanilla extract 3 eggs, room temperature
Topping 1 eight-ounce package Philadelphia cream cheese, softened to room temperature 1/2 cup sugar 1 teaspoon vanilla extract 3 cups whipped cream, lightly sweetened
Preparation
Crust Heat oven to 325 degrees. Mix wafer crumbs and melted butter; press onto bottom of 9-inch springform pan. Wrap bottom and sides of pan in a double layer of heavy-duty aluminum foil cut large enough to cover the bottom and sides of the springform pan, leaving top open. Bake in the oven for about 10 minutes. Let cool.
Cheesecake Layer Beat softened cream cheese, 3/4 cup sugar, and vanilla until creamy and well blended. On low speed, add eggs, one at a time, mixing until blended (do not over beat). Pour over the crust. Bake in a water bath. (Set springform pan in a shallow roasting pan and pour warm water around the springform, about 3/4 to 1 inch in depth, creating a “bath.” This will prevent the cheesecake from overbaking and it will be less likely to crack.) Bake 50-55 minutes (or longer) until the center is almost set. If you jiggle the pan gently, there should be a slight movement. Remove from the oven and run a knife around the rim of the pan to loosen the cake. Remove foil and cool completely in a springform pan on a wire rack. (At this point you may refrigerate the cake—covered—overnight before proceeding with the mousse layer.)
Topping Beat remaining 8-ounce cream cheese with 1/2 cup sugar and 1 teaspoon vanilla until well blended. Fold in whipped cream and spread over cheesecake. Refrigerate for at least four hours. Remove rim of pan before serving, and slide cheesecake off of springform bottom onto a serving plate or cardboard round. Garnish with fresh berries, a fruit compote, shaved white chocolate, or more!
Note: Cheesecakes are best prepared 24-72 hours before serving. This cheesecake also freezes well. Set the whole cheesecake (either in a springform pan or on a cardboard cake round) on a baking sheet in the freezer to flash freeze the topping, then remove and double wrap the cheesecake with plastic wrap and aluminum foil. To thaw, remove outer layers of foil and plastic wrap and loosely cover with foil until thawed. Remove from the springform pan, if necessary, and serve.
