| Ingredients for the Cheesecake Mousse: |
| • |
16 oz. cream cheese softened to room temperature |
| • |
1 cup powdered sugar |
| • |
1 tsp. vanilla extract |
| • |
2 tsp. lemon juice |
| • |
1/3 cup sour cream |
| • |
1 1/2 cups heavy cream |
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| Method for Cheesecake Mousse: |
| 1. |
Place cream cheese in a large bowl and beat until smooth and creamy. |
| 2. |
Add powdered sugar and stir until combined. |
| 3. |
Stir in vanilla extract and lemon juice, and scrape down the sides and bottom of the bowl. |
| 4. |
Add sour cream and stir well. |
| 5. |
Pour heavy cream into a separate, medium-sized bowl. Whisk on high speed until stiff peaks are achieved. |
| 6. |
Fold whipped cream into the cream cheese mixture until smooth and well combined. |
| 7. |
Cover the mixture with plastic wrap and refrigerate for at least 4 hours. |
| 8. |
Place into a pastry bag or vessel of choice. |
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| Ingredients for the Blackberry Bourbon Sauce: |
| • |
1 cup The Perfect Purée Blackberry Puree, thawed |
| • |
2/3 cup bourbon |
| • |
2 tsp. vanilla extract |
| • |
1 cup granulated sugar |
| • |
1/2 cup water |
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| Method for the Blackberry Bourbon Sauce: |
| 1. |
Place puree, bourbon, vanilla, and sugar in a saucepan over medium heat. |
| 2. |
Let the sugar dissolve and simmer. |
| 3. |
Simmer for 10-15 minutes. If the consistency is too thick, add water to get a syrup viscosity. |
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| Ingredients for the Oreo Crumble: |
| • |
1 cup crushed Oreo cookies |
| • |
1/4 tsp. fine sea salt |
| • |
1/2 cup unsalted butter |
| • |
1/2 cup all-purpose flour |
| • |
1/4 cup granulated sugar |
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| Method for the Oreo Crumble: |
| 1. |
Mix the sugar, flour, and oreo crumbs in a medium bowl. Mix in butter with a fork just until the mixture is crumbly. Spread on a sheet pan and bake for 13 minutes at 325 degrees. Cool. Crumble into smaller pieces to fit into a vessel. |
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| Assemble parfait style: |
| 1. |
Sauce. |
| 2. |
Mousse. |
| 3. |
Crumble. |
| 4. |
Garnish with fresh blackberries. |
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