I love, love, love this combination! The cheesecake mouse is so creamy and soft and the blood orange curd is tart and pairs perfectly with the mouse. It's a light, tangy treat! This recipe will be on repeat, at least while it's blood orange season!
Cheesecake Mousse with Blood Orange Curd
Blood Orange Curd:
- 8 egg yolks
- 1 ½ cups granulated sugar
- ½ cup unsalted butter
- 4 tsp finely grated blood orange zest loosely packed
- 200 ml blood orange juice strained
- 8 oz cream cheese softened
- ½ cup confectioners' sugar
- 1-½ tsp vanilla extract
- ¾ cup heavy whipping cream whipped
- ½ cup graham cracker crumbs
- 4 tsp sugar
- 2 tbsp butter melted
Blood Orange Curd:
- Add the egg yolks and sugar to a medium-size bowl. Whisk the egg yolks and sugar together until well combined.
- Tip the whisked yolks and sugar into a heavy-based saucepan. Add the butter, zest and juice to the pan.
- Place the saucepan over medium heat and, using a whisk, stir constantly until the mixture just comes to simmering point. As soon as the bubbles appear, remove the saucepan from the heat.
- Stir for a minute or so. The curd will thicken as it cools. Stir occasionally as the curd cools to prevent a skin forming. Cool completely. The curd can be made a day in advance and refrigerated.
- Preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Place on a parchment covered baking sheet. Spread out to bake evenly. Bake until lightly browned, 8-10 minutes. Cool completely.
- In a large bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream.
- Place baked graham crumbs in the bottom of each dessert dish. Add cheesecake mousse, top with blood orange curd. Repeat mousse and curd until dish is full. Complete this step for each dessert dish.
- Refrigerate for at least 2 hours. Serve and enjoy!