Pascale's kitchen: Happy birthday to me!

• Published date: 07 October 2021
• Author: PASCALE PEREZ-RUBIN
• Publication title: Jerusalem Post, The: Web Edition Articles (Israel)

Today, I am lucky to be celebrating both my birthday and my wedding anniversary. Most years, my family buys me a cake from one of my favorite bakeries in town. This year, however, I have chosen to bake my own birthday cake: a decadent mousse cheesecake. In addition, I will also be preparing chocolate truffles with walnuts and marzipan, as well as a chocolate and hazelnut cream cake that just melts in your mouth.

May we all enjoy a year full of joyous birthday celebrations with friends and loved ones.

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RICH CHEESECAKE MOUSSE

Use a 22-cm.-diameter pan or 10 mini 9-cm.-diameter pans.

Klik cornflakes base:

3 packages Klik cornflakes

6 chocolate Petit Beurre cookies, ground

2 Tbsp. ground almonds

60 gr. butter, melted

Cheesecake and white chocolate mousse:

4 egg yolks

3 Tbsp. powdered sugar

1 Tbsp. water

½ package (8 gr.) gelatin

2 Tbsp. water (40 ml.) for dissolving gelatin

200 gr. cream cheese

400 gr. 9% white cheese

200 gr. white chocolate melted over a bain-marie or in microwave

Zest from 1 lemon

1-2 drops vanilla extract

350 ml. sweet cream

2 Tbsp. powdered sugar

Surprise inside:

½-1 package Klik cookies

White chocolate icing:

150 ml. sweet cream

200 gr. white chocolate

Toppings:

¼ package Klik cornflakes

1 package brown and white Klik

½ package with Klik pop rocks, crumbled

Add the Klik cornflakes, ground Petit Beurre cookies and ground almonds to a bowl and mix. Pour the melted butter on top and mix again. Transfer the mixture to the baking pan(s) and press down to flatten. Place in the fridge for 15 minutes to set.

To prepare the cheesecake mousse, whip the egg yolks with an electric beater. Gradually add the powdered sugar and water. Continue whipping until mixture thickens.

Add the gelatin and water to a bowl and heat in the microwave for 20 seconds. Add the gelatin mixture to the egg yolk mixture.

Mix the cheeses together in a separate bowl. Then, fold ¹/3 of the cheese mixture into egg mixture. Fold in the rest of the cheese mixture until mixed well.

Add the melted white chocolate, lemon zest and vanilla extract.

In a separate bowl, whip the sweet cream with an electric mixer. Gradually add the powdered sugar and keep whipping until cream is thick. Fold the cream into the egg mixture.

Take the pan(s) out of the fridge and spoon on the cheese mixture.

Push the "surprise"...