Recipe: Maple Cheesecake Mousse

The recipe for this Sunday is a simple cheesecake mousse which can be flavored a number of ways.

I like maple flavoring, which makes it taste like butter pecan ice cream, but I’ve also added a teaspoon of instant coffee powder, a tablespoon of cocoa powder, and vanilla for a tiramisu flavor, or nutmeg and rum extract for eggnog mousse.

Soften an eight ounce block of cream cheese on the counter for a couple hours or in the microwave on fifty percent power for two minutes. Mix with 1/4 cup maple syrup, or sugar, and 1/4 teaspoon maple extract, or vanilla. Whip 3/4 cup whipping cream and fold in.

Serve or chill for up to two days. Garnish as you see fit.

Mousse2 mousse1

 

 

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