prep time: 35 minutes
Chill time: 2-3 hours
-3oz crushed oreo cookies
**you can also use cake mix to create a sponge and cut the top off before layering the mousse. You can also use your favorite choco cookies
-3 tbsp butter, melted
Triple berry mousse
-3 tbsp lemon juice
-3 tbsp sugar
-2/3 tsp unflavored gelatin
-1 cup mixed berries (strawberries, blueberries, blackberries or raspberries)
**To cut corners, you can use triple berry preserves.
Cheese Choco Mousse
-8oz cream cheese, softened
-1/2 cup heavy cream
1/2 cup plain yogurt
-2 tbsp lemon juice
-1/4 cup sugar
-3oz white chocolate, finely chopped
-2 tbsp unflavored gelatin
-2 1/2 sticks unsalted butter
-2 1/2 cups confectioners' sugar
-2 tbsp vanilla extract
-2 tbsp heavy cream
-1 tbsp sugar
-juice of the triple berry simple syrup (from earlier); you can also use food coloring
Place just the oreo cookies (no cream) in a food processor and combine with butter. Press the mixture into a pan lined with aluminum foil. Set aside in the fridge until ready to assemble.
Triple Berry Syrup
In a saucepan, combine the cut berries, sugar, and lemon juice. Cook for 3-4 minutes on medium high heat until the berries start to burst, and you end up with a puree or compote consistency (if you want a smoother consistency with no large berry pieces, blend the berry mixture until completely smooth). Add the powdered gelatin and mix well. Set aside.
Cheese choco mousse
In a bowl, combine the softened cream cheese, yogurt, half the heavy cream, sugar, and lemon juice. Mix well until smooth.
Place white chocolate in a medium bowl over a saucepan of simmering water and cook, constantly stirring until melted. Remove from heat and let cool for 5 minutes. Pour white chocolate into cream cheese mixture and fold until combined.
Heat the rest of the cream into the microwave until just before boiling. Add the gelatin powder and combine. Pour the gelatin mixture to a cream cheese mixture and mix until smooth.
Assembling the cake
Divide the mixture evenly into 3 separate bowls. Add all the berries (berry puree or compote) to one bowl, mixing well to incorporate. It should turn into a dark purple. This will be the bottom layer. Into another bowl, add half the berry mixture liquid into one bowl. Pour the rest of the liquid and mix well, this should be a lilac color. Leave the last bowl plain as this is your cheesecake topping.
Pour the triple berry mixture into the crust first layer then layer from darkest to the plain cheesecake on top. Refrigerate for 2-3 hours.
When the cake has set, make your frosting. With a mixer, cream the butter together with the confectioners' sugar. Add in your vanilla extract, heavy cream, and berries puree you made earlier. Mix on medium-high heat for about 8 minutes until light and fluffy. Add the mix to a piping bag with a star tip and frost your cake according to the design of A Twosome Place.