Best Philadelphia Strawberry Mousse Recipes

Strawberry Mousse: Mousse de Fraises image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 5

2 1/2 tablespoons powdered gelatin or 5 sheets gelatin
1/2 pound fresh strawberries, stems removed, plus extra, for garnish
1 lemon, juiced
2/3 cup powdered sugar
1 cup heavy whipping cream

Steps:

If using sheet gelatin, soak the sheets in cold water for 15 minutes.
Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
Remove from mold, and garnish with cleaned and sweetened sliced strawberries.

PHILADELPHIA New York-Style Strawberry Swirl Cheesecake image

Provided by Philadelphia

Time 5h25m

Yield 16

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
⅓ cup SMUCKER'S® Seedless Strawberry Jam

Steps:

Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.