Pear Mousse Cheesecake Squares. The word mousse got me. Its not pear, its not cheesecake. Its the mousse part of it that made me make it. There is something extremely light, fluffy and airy about mousse desserts. You can eat a whole bowl of mousse dessert yet, you won’t feel so guilty stricken afterwards. I don’t think there are many people out there, who don’t like the texture and lightness of mousse.
And, to whip up a basic french mousse dessert, you need more of a technique than experience. The most important step is to beat up the heavy cream in a chilled bowl until it begins to foam and thicken up and continue to whip the cream until it holds soft peaks. If you got this step right, then, I can guarantee you that, you will have perfect no-fail Pear Mousse Cheesecake Squares.
Coming back to Pear Mousse Cheesecake Squares, I was looking for ideas and inspirations to make some desserts with the pears and came across this recipe. Every time, there is a bagful of fruits lying around and my kids are done eating them, I try to turn them into yummy desserts before they end up in the wastebasket. I was a little tentative about the mousse part of this Pear Mousse Cheesecake.., wasn’t very confident about the outcome as I’m not very good at whipping up dainty looking desserts. So my plan was, if the mousse didn’t set properly then, I will just discard the mousse and serve the cheesecake as is.
I used Bosc Pears for this recipe, though I personally prefer the green ones. You are not limited to bosc pears though and try different varieties thats available to you.
For the Oreo Crust:
- 2 cups oreo crumbs
- 5 tbsp melted butter
For the Cheesecake:
- 2 8oz packages cream cheese, softened at room temperature for 30 minutes.
- ½ cup sugar
- 1 tbsp flour
- 2/3 cup Greek yogurt
For the Pear Mousse:
- 2 large ripe Bosc pears
- 2 TBSP butter
- 1/3 cup sugar
- 2 tsp lemon juice
- 1/3 cup heavy whipping cream
- 1 1/2 tsp gelatin
- 1 tbsp cold water
For the Crust:
- Preheat oven to 325 F.
- In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish.
- Bake crust for 10 minutes, then cool completely.
- Reduce oven temperature to 300F.
For the Cheesecake:
- Beat cream cheese for 3 minutes.
- Add sugar and flour and beat for 2 more minutes.
- Add Greek yogurt and mix until just combined.
- Pour batter over the cooled crust and bake for 50-55 minutes, until the top is set and starting to lightly brown.
- Refrigerate for at least 2 hours
For The Pear Mousse:
- Combine peeled and chopped pears, sugar, butter and lemon juice in a pan. Cook on low heat until they get mushy and soft.
- Cool and puree until smooth.
- Cool in the fridge for 30 minutes.
- Beat heavy cream until stiff peaks form.
- In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes, then place over double boiler or in the microwave for 30 seconds to melt and liquify.
- Add pear puree to whipped cream, mix until just combined. Add gelatine/water mixture and mix for 1 minute.
- Spread mousse mixture over cooled cheesecake.
- Refrigerate for at least 1 hour.
- Slice cheesecake into squares.
If you like cheesecakes, you may also like: Coconut Cream Cheesecake with White Chocolate Drizzle\