Today’s Recipe: Strawberry-Lemon Cheesecake Mousse w/Candied Cashew Crust

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STRAWBERRY-LEMON CHEESECAKE MOUSSE W/CANDIED CASHEW CRUST

PREP TIME: 45 MINUTES
COOK TIME: 25 MINUTES
MAKES: TWELVE 4-OZ JARS

Candied Cashew Crust:
1 1/2    cups water
1          cup sugar, divided
1          cup cashews
1/3       cup finely shredded coconut
1          T lemon zest
2          T butter

Strawberry-Lemon Cheesecake Mousse:
3/4       cup (6 ozs) cream cheese, softened
1          cup sour cream
1/2       cup fresh lemon juice (about 3 lemons)
2/3       cup sugar
8          ozs strawberries, diced (about 1 1/4 cups)

1. Prepare crust: In a small saucepan, combine water and 2/3 cup sugar. Bring to a boil over medium heat, stirring constantly. Continue to boil until temperature reaches 230°F on a candy thermometer (20–25 minutes).
2. While sugar mixture is boiling, add cashews and remaining sugar to a food processor; pulse into a coarse meal. Pour mixture into a medium bowl; stir in coconut.
3. Once sugar mixture reaches 230°F, turn off heat and mix in cashew mixture. Add lemon zest and butter and stir until butter is melted.
4. Evenly divide cashew mixture between twelve 4-oz canning jars. Using a tamper, gently press into the bottom of jars.
5. Prepare cheesecake mousse: Add cream cheese, sour cream, lemon juice, and sugar to a medium bowl or stand mixer. Blend until combined and creamy. (Mixture will look watery at first; it will thicken and become creamy after about 5 minutes.)
6. Refrigerate until ready to serve. Just before serving, top with 8 ozs (about 1 1/4 cups) diced strawberries.

Gather ingredients.

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Prepare crust: Add 1 1/2 cups water to a small saucepan.

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Add 2/3 cup sugar.

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Bring to a boil over medium heat, stirring constantly. Continue to boil until temperature reaches 230°F on a candy thermometer (20–25 minutes).

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While sugar mixture is boiling, add 1 cup cashews a food processor.

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Add remaining 1/3 cup sugar.

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Pulse into a coarse meal.

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Pour mixture into a medium bowl.

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Stir in 1/3 cup finely shredded coconut.

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Once sugar mixture is 230°F, turn off heat and add cashew mixture.

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Mix well. Add 2 T butter.

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Add 1 T lemon zest.

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Stir until butter is melted.

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Evenly divide cashew mixture between twelve 4-oz canning jars. Using a tamper, gently press into the bottom of jars.

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Prepare cheesecake: Add 3/4 cup (6 ozs) softened cream cheese to a medium bowl or stand mixer.

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Add 1 cup sour cream.

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Add 2/3 cup sugar.

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Add 1/2 cup fresh lemon juice (about 3 lemons).

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Blend until combined and creamy. (Mixture will look watery at first; it will thicken and become creamy after about 5 minutes.)

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Evenly divide mousse between jars.

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Refrigerate until ready to serve. Just before serving, top with 8 ozs (about 1 1/4 cups) diced strawberries.

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Leave a comment 11 Comments

  1. Winnie Nielsen says:

    Oh man, does this look wonderful! The cashew crust is a new idea to me and I bet it adds so much flavor. I am sitting here drinking coffee and wishing I had one in the fridge for breakfast!

  2. Pat says:

    This sounds wonderful!! Would you consider putting the nutrition information on each recipe? And could this be changed to a diabetic recipe?

  3. darlene ricotta says:

    this looks so yummy, it makes my mouth water.

    I shall have to try this one.

    Thanks
    darlene

  4. Krista says:

    This looks delicious! Definitely going to try this recipe. I keep thinking about cherries and how I might try them once instead of strawberries.

  5. Merry Nelson says:

    For some reason I can’t print this delicious sounding recipe when I click on “print recipe”. Any ideas why not?

    • MaryJane says:

      Good morning Merry,
      I’m stumped because it works for me. I will get with my computer guru on Tuesday and try to fix it for you. Perhaps you can cut and paste it in the meantime? I’m so sorry.

    • Carol Hill says:

      Hi Merry! The print feature seems to work in all our newer browsers, but not so well in older versions. If you can’t update your browser, you can just print the original post (choose only pages 1-2 to avoid printing all the how-to photos) before you click on the “print me” feature.

  6. Janeal Meyer says:

    This looks outstandingly yummy! I also would like the nutritional information if you have it. One could use almost any fresh fruit….blueberries, peaches, etc.

  7. Kate says:

    Has anyone tried this with Neufchatel and Low Fat Sour Cream? Will it be too soft if I do this?

  8. Gerri Hall-Hancock says:

    I am for sure going to try this

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