Ingredients

Cheesecake Mousse

• 8 ounces cream cheese, at room temperature for 15 minutes
• 1 cup crème fraiche
• 2/3 cup sugar
• 2 large eggs
• ½ cup whipping cream

Assembly

• 1 large mango, cubed
• 1 tablespoon confectioners’ sugar, or more to taste
• 1-2 tablespoons water
• fresh fruit

Preheat oven to 300°F. Trace a 9-inch round pan on parchment paper and cut out the circle. Grease the pan, press in the circle and grease the top and sides of the pan. Set aside.

Place the cream cheese into a mixing bowl and beat until smooth, scraping down the sides. Add the crème fraiche and mix well. Add the sugar and eggs and beat well, stopping to scrape down the sides and bottom so that the mixture is smooth. Scoop into the prepared pan. Bake for 50 minutes or until set. Let cool and then cover and chill overnight.

Place the whipping cream into a mixing bowl and beat until whipped. Use a silicone spatula to scoop the cheese cake into the mixing bowl and beat for one minute at medium speed. Mousse may be made two days in advance.

To make the mango purée, place the mango cubes into a food processor with the confectioners’ sugar and one tablespoon of water and process until completely puréed. Add more water if the mixture is not smooth. May be made one day in advance and stored in the fridge.

To assemble, use small cups or shot glasses. You can use a small spoon to scoop the cheesecake mousse into the cups or place the mousse into a pastry bag fitted with a ¼-to ½-inch round tip. Place some mousse into the cup or glass. Pour in the mango purée to make a half to ¾-inch stripe and then add more mousse, as shown. Decorate with fresh fruit and serve.