New York cheesecake, vanilla-flavored cheese cream mousse and raspberry coulis

The real New York Cheesecake revisited! I added over this creamy recipe a layer of vanilla-flavored cream cheese mousse that melts in your mouth and some raspberry coulis.

Ingredients for an 8x3 ring

Crust

100 g graham crackers

50 g butter
20 g sugar
25 g all-purpose flour
1 teaspoon mineral water

Cheesecake

750 g Philadelphia cream cheese

220 g sugar

1 vanilla bean

90 g egg white

100 g egg yolk

12 g all-purpose flour
125 g cold heavy whipping cream

Raspberry coulis

70 g raspberry puree

14 g sugar

2 g lemon juice

Vanilla-flavored cream cheese mousse

80 g Kiri

1 vanilla bean

150 g cold heavy whipping cream

20 g confectioner's sugar

Method

Crust

- Mix all the ingredients together in a stand mixer (Cuisinart or KitchenAid) using the flat mixing paddle on low speed so as to obtain homogenous dough.

- Spread and press in the ring placed over wax paper.

Cheesecake

- Preheat the oven to 355°F.

- Smooth the cream cheese and add the other ingredients in the given order, mixing in between each addition:

- Sugar, vanilla seeds, flour, eggs, and heavy whipping cream.

- Butter the inside of the ring and pour in the mixture over the crust.

- Bake 30 to 35 minutes.

- Turn off the oven and let the cheesecake inside for 30 more minutes.

- Let it cool before removing the ring and chill in the refrigerator.

Raspberry coulis

- Blend your fresh raspberries, pass them through a strainer and add in the sugar and lemon juice.

Vanilla-flavored cream cheese mousse

- Smooth the Kiri, split your vanilla bean in two and add the scraped seeds.

- Whip the heavy cream and sugar and fold it gently in the Kiri.