| 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 |
| |
| 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. |
| |
| 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 |
| |
| 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. |
| |
| 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 |
| |
| 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. |
| |
| Assemble parfait style: |
| 1. | Sauce. |
| 2. | Mousse. |
| 3. | Crumble. |
| 4. | Garnish with fresh blackberries. |
| |
