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 Cheesecake mousse

3 Tbsp. Gelatin Powder*
2 Cups milk
5 Egg yolks
2 Tbsp. butter
250gr Cream cheese
2 Tbsp Lemon
1 Cup sugar
1 Cup heavy cream
A few drops of vanilla extract


Mix gelatin with 1/2 cup of cold water and let it soak.

Beat the egg yolks, sugar, lemon juice and vanilla with an electrical mixer until the egg yolks turn light yellow and double in size.

Heat Butter, cream cheese and 1/2 cup of milk in a medium size sauce pan. When the cream cheese softens up a bit, beat the mixture with an electrical mixer.

Add the rest of the milk and let it reach the boiling point. Remove from heat and pour it into the egg mixture slowly while beating with the electrical mixer.

Put the mixture back into the sauce pan and heat it up until it reaches 145 degrees F (63C) to make the egg yolks safe for eating. (Do not overheat the mixture.)

 Add the soaked gelatin while the mixture is still warm.

Beat the heavy whipping cream into a soft foam in a separate mixing bowl.

Place the pot with the egg mixture into cold water and stir until it cools down to room temperature. Mix in the whipping cream and pour into desired containers or combine it with a gelatin art cake.


*Use less gelatin if you wish to serve the mousse by itself in a dish and more if the mousse will be placed underneath a heavy gelatin cake.