This recipe for air cheesecake can be found on the back of packages of Philadelphia-brand cream cheese in Japan, and comes together in only 5 minutes.
INGREDIENTS
- 100g cream cheese (room temp or 10 seconds in microwave)
- 2 tbsp sugar
- 200g heavy whipping cream
- Vanilla, few drops (optional)
TIP
- You need just under half a brick of cream cheese. About 3.5 ounces.
- Whipping cream is about 3/4 cup + 1 tbsp.
- Bring your cream cheese to room temperature (I left it out for two hours, though you can carefully microwave it), and add the sugar.
- Using a rubber spatula, mix until creamy and smooth.
- Separately, whisk the cream with the vanilla essence for about 7 minutes or until medium-stiff peaks form.
- Combine the two mixtures, and mix carefully until homogenous and weirdly fluffy.
- Serve in your preferred form.
To kick this up more restaurant style you could make little mini cheesecake restaurant-style portions using plastic dessert cups. In each cup put:
- Graham cracker crumb base
- Some of this cheesecake mixture
- Top with lemon curd, strawberries or triple berries (blueberries blackberries and raspberries)
- Sprinkle with a little graham cracker crumbs
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