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The little chef
Mint chip cheesecake mousse
Ooh, have I got a treat for you! Introducing the Mint Chip Cheesecake Mousse. Cheesecake and a mousse, you ask? Yes! And a good one at that! With the flavours of a cheesecake and the texture of a mousse, you’ll have guests drooling before the spoon even makes it to their lips. A great recipe to ‘whip out’ and impress.
13 regular Oreos (150g), finely crushed
2 tablespoons (28g) butter, melted
2 tablespoons (30ml) cold water
1 1/2 teaspoons gelatin powder
1 1/2 cups (350ml) heavy cream
16 oz cream cheese, softened
Green and yellow food colouring (optional)
1 teaspoon mint extract*
1/2 teaspoon peppermint extract
1 1/2 cups (200g) icing sugar, divided
1 (3.5 oz) bar good quality semi-sweet chocolate, finely chopped
Sweetened whipped cream, mint leaves and finely chopped chocolate, for garnish (optional)
In a bowl, stir together crushed Oreos and melted butter to make the cheesecake crust. Divide mixture into 8 small dessert cups. Gently press into an even layer.
In a small bowl, add cold water and sprinkle the gelatine powder evenly on top. Let that rest 5-10 mins.
Using a mixer, whip the heavy cream in a medium bowl until soft peaks form. Add 1/4 cup of the icing sugar and whip until stiff peaks form. Set aside.
In a separate mixing bowl, add cream cheese and beat until smooth and fluffy, roughly 2 minutes. Add remaining 1 1/4 cups icing sugar and mix until combined.
Time to add the main ingredients to your cream cheese mixture; mint and peppermint extract, and also a few drops of food colouring if using. 16 drops green and 8 drops yellow make a lovely mint green colour. Mix until combined.
Take the gelatin mixture and microwave on high for 30 seconds, removing to whisk for 1 minute until gelatin is completely dissolved. Let cool for 3 minutes, making sure not to wait too long or gelatin will start to set.
Pour gelatine mixture into cream cheese mixture and beat with hand mixer to combine. Add the whipped cream and finely chopped chocolate to the bowl and fold until evenly combined. Almost there!
Pipe mousse into dessert glasses over the Oreo crust layer for a clean look, or alternatively spoon in mixture. Chill for 3 hours. Serve chilled.
Pipe sweetened whipped cream on top and garnish with mint and chopped chocolate for a ‘This Totally Looks Like It Could Be Served In A Restaurant’ look. Bon Appetit!
*The blend of both mint extract and peppermint extract go well together. But if you don’t want to use both, just use 3/4 teaspoon peppermint extract
Make homemade ice cream
with just one ingredient!
Slice up a bunch of bananas,
throw them in a ziplock bag and freeze. All that’s left to do is blend the frozen banana slices until smooth and creamy.
The best part? For something
that tastes too good to be true,
it is perfectly healthy.
No more ice cream blues!
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