I am using a 3" tall 8" diameter pan here. Prepare the cake pan with pan grease and parchment paper Preheat the oven to 350°F Be sure that all your ingredients are at room temperature before mixing
Author: Gretchen's Bakery
Serves: 1- 8" cake
Cream Cheese 24 ounces or 2½cups (670g)
Granulated Sugar 1¼ cup (250g)
Eggs large 6 (300g)
Vanilla Paste or Extract 3 teaspoons (15ml)
Sour Cream 1½ cups (330g)
Lemon Zest *optional 1 lemon
Graham Cracker Crumbs 2½ cups (250g)
Granulated Sugar 2 Tablespoons (28g)
Unsalted Butter 8 tablespoons (113g)
Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
Add the vanilla extract and lemon zest
Add the sour cream
Mix smooth then pour the batter into the graham cracker crust
Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
Remove from the oven cool completely then refrigerate overnight.
Un-mold from the cake pan, invert onto a serving platter and top with fresh strawberries
Glaze the strawberries with melted apple jelly if desired
Cheesecakes must stay refrigerated at all times for up to 10 days
One of the most asked questions I get is in regards to my Vanilla Sponge Cake recipe is, “can I add strawberry puree and make it a strawberry sponge cake?”
Well……….I would prefer you did not.
How about we just make a totally different recipe altogether?
You see, fruit purees added to a cake recipe like a sponge, which is already a fragile balance of foamed eggs and lower in fat ~ can actually make the cake a bit dense and rubbery (and I have also gotten many of those comments as well! “Hey! My cake is dense and rubbery!” Woops!)
Chiffon Cakes are delicate spongy cakes that are perfect perfect perfect for adding fruit purees! It is an oil based cake so it is great for refrigerated fillings (Thumbs up for those who know what I’m talking about here because you have graduated from What is Cake? University!)
The one thing to note about making chiffon cakes into cake layers though is that we are not trying to manipulate something that is best made one way, and get it to do something else.
Now I am doing it here, obviously I want LAYERS not a bundt cake as I mention at 1:55 in the video below.
I cool these cakes half way in the pans, then flip them out since flipping over a thin cake layer such as this while it is still piping hot will cause them to prematurely release from the pans and cause deflating. We have to treat these layers slightly different than a bundt cake – but always remember chiffons were intended for bundt pans – we are forcing them to be something they are not!
Preheat oven to 325° F Here I am using 7" cake pans but you can divide the batter equally in half for 2-8" pans (or 9" pans would be fine too) Just be sure to adjust the baking time- will take closer to 25 or 30 minutes
In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly..
Combine the oil, egg yolks, the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and strawberry puree and whisk smooth.
Add that egg yolk and oil mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy. Once it starts to gain volume and strength (it will get whiter and thicker) add in the remaining 2 Tablespoons of sugar very slowly and continue whipping to medium peaks.
Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
Cool to warm and then remove from pans to cool the rest of the way
Cake layers can be stored in the freezer (wrapped well) for up to 1 month
I found it quite interesting that there are not very many good Mango Mousse recipes out there.
Could it be that this is just not something folks want to make?
But on the contrary, I have gotten so many requests for this recipe!
I have to think it is popular!
I searched all my baking books at home to find a really great recipe to share, but all that is really offered is Chocolate Mousse and variation of chocolate mousses in those main stream books! (well at least the ones I have anyway)
I delved into the depths of the archives of my career ~ from days gone by, and came up with a great recipe that I know you will love!
The best part about this recipe is that it is interchangeable with just about any fruit puree you can come up with!
Strawberry? Lemon? Blueberry? Papaya?
I’m going to say the hardest thing about making this recipe is prepping the mangoes!
Those flat long pits that run the entire center of the mango are a real nuisance so be sure to check out how to make Mango Puree first to get the most out of your mangoes!
I hope you go on to try my Mango Mousse Cake building on recipes extravaganza with this mousse!
Be sure to prepare the Mango Puree before proceeding with this recipe Cream of tartar will help to prevent the egg whites from over whipping, while it is not completely necessary (as some cannot find this ingredient) you can leave it out, just be sure not to over whip the meringue