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White Chocolate Mousse Cheesecake

There is nothing better than a decadent ending to a lovely meal and cheesecake is always a crowd pleaser. Our no-bake White Chocolate Mousse Cheesecake is a fluffy light alternative to the traditional heavier baked version.  We’ve taken our simple recipe and added a hint of lavender, then paired the cheesecake with crunchy lavender infused Fleur-Two-Lis toffee.  The delicate creamy/crunchy combination is truly a party for your mouth and a perfect encore.


White Chocolate Mousse Cheesecake

Before getting started, place large mixing bowl and beaters in freezer to chill while prepping and measuring all ingredients.

Ingredients

Crust

  • 2 ½ cups graham cracker crumbs (approximately 32 crackers measuring 2.5”X2.5”/square)
  • ½ cup unsalted butter, melted
  • 2 Tablespoons granulated sugar

Cheesecake Mousse

  • 1 ¾ cups whipping cream
  • 2 8 oz.bricks cream cheese (16 ounces total) at room temperature
  • 1 ½ cups granulated sugar
  • 8 oz. white chocolate, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lavender oil – optional

Topping – Fleur-Two-Lis Toffee 4 to 8 Toffee bar squares

Crust

To make graham cracker crumbs in a food processor, break grahams in half and place in processor bowl, pulse to break the crackers and then process continuously until the crackers are crushed into fine crumbs. Or to break manually, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs.

  • In a mixing bowl combine crumbs, butter and sugar.  Stir until completely combined and the butter has coated all the crumbs.  Press crumb mixture into a 9” spring form pan, firmly press crumbs up sides as well as the bottom of the pan. Set aside.

Cheesecake Mousse

  • Remove bowl and beaters from freezer and add whipping cream, beat until stiff peaks form. Set aside.
  • In a separate large mixing bowl add the cream cheese and sugar. Beat until well incorporated.
  • Melt white chocolate in a small microwave-safe bowl by microwaving in 15-20 second intervals, stirring several times to distribute heat and aid in melting process, this step is important to prevent scorching and burning of chocolate.
  • In a bowl with cream cheese mixture add the melted white chocolate, vanilla extract, and lavender oil if using, mix until completely combined.  Fold in whipped cream in thirds, do not overmix.
  • Pour the cheese mousse into prepared graham cracker crust and smooth top with spatula. Lightly cover with plastic wrap and place in refrigerator for at least 6 hours or overnight.

When ready to serve, remove from refrigerator and decorate with Fleur-Two-Lis toffee,  reserving scraps and additional pieces to accompany individual servings.

This is a recipe that can be made several days in advance and refrigerated.  (Up to 3 days)

 

 

Notes:  Choose gluten-free graham crackers for a gluten-free alternative.  Graham cracker crumbs can be purchased in most grocery stores, however, crushing whole grahams is preferred.

 

Decadent (Gluten-Free!) Chocolate Cake

The Mother/Daughter duo had an opportunity to work 2-gether to create a gluten-free dessert for a beloved friend’s birthday. What’s a birthday without cake? And what’s a cake without Goodytwos Toffee?

*Goodytwos Toffee is already naturally gluten-free.*

 

Stacey- A.K.A Miss Chievious: When my group of girlfriends asked for a gluten-free cake to celebrate a dear friend’s birthday... I thought, let’s get baking in the Goodytwos test kitchen!  I reached out to my mom (aka Miss Chief) and said, we need to add some of our vitamin L-O-V-E to a cake - not just any cake but a gluten-free cake.  Miss Chief is always up for a challenge, unsure of baking gluten-free cake, asked me to browse the internet to find a recipe.  After researching for an hour, I found 4 recipes that piqued my interest, then emailed them to her.  We picked a GF recipe that was simple, moist and decadent using quality ingredients.

The “birthday girl” is extremely healthy and fit, so I knew not to load the cake with frosting.  I had the idea to make a self-serve cake topping bar, this way you add what you like.  Ours included some chopped Goodytwos Traditional and Sweet & Salty Toffee for a sweet/nutty crunch, juicy colorful berries, and freshly whipped cream. 

I must say; this cake recipe is AMAZING!!! (whether you have a gluten allergy or not). Keeping the cake naked and adding the topping options... literally was “the icing on the cake! 

Donna – A.K.A. (Miss Chief):  It’s true, gluten-free baking has been intimidating to me. That, combined with presenting something worthy of a birthday celebration was “no piece of cake”. However, this moist, velvety cake was a triumph – no matter what level of baking skills you may possess, this chocolate lover’s dream is easily within grasp. Serving this cake with fresh berries and a dollop of whipped cream makes for an utterly irresistible dessert. 

Decadent (Gluten-Free!) Chocolate Cake: Ingredients

  • 9 ounces bittersweet (or semi-sweet) chocolate, chopped
  • 9 ounces unsalted butter, cut into pieces
  • 1&1/3 cups granulated sugar
  • 3 Tablespoons gluten-free flour (we used brown rice flour)
  • 1 teaspoon espresso powder (optional – espresso intensifies chocolate)
  • 5 large eggs, beaten with a whisk until well blended
  • Powdered sugar for sifting on top

Decadent (Gluten-Free!) Chocolate Cake Directions: 

  1. Set oven to 325°F
  2. Prepare 9 or 10” spring-form pan by spraying bottom and sides with non-stick spray, then dust with cocoa powder or gluten-free flour. We recommend cocoa powder for this step when serving an unfrosted chocolate cake (no flecks of flour).
  3. Place the butter and chocolate in a microwave safe bowl. Microwave on “low power” level for 1 minute, then stir.Continue same process until chocolate is melted, being careful not to scorch the chocolate.
  4. Add the sugar, flour and espresso powder to chocolate then eggs and blend well. Cover and set aside at room temperature for 30 minutes (the batter will thicken).
  5. Pour into prepared spring-form pan and level off.  
  6. Bake for 50-55 minutes and cool completely. Carefully remove side from spring-form pan. Dust with powdered sugar. (Cake must be completely cool or powdered sugar will melt).

 



 

Whipped Cream (makes about 3 cups):

Whipped cream is best when it’s whipped right before serving which can be an inconvenience. TIP: Make it ahead - by adding mascarpone or crème fraiche gives the whipped cream stability and will keep refrigerated in a covered container for up to 4 hours.

  • 1-1/2 cups cold heavy cream
  • 3 Tablespoons crème fraiche  or mascarpone
  • 3 Tablespoons granulated sugar (more depending upon desired level of sweetness)
  • ¼ cup confectioner’s sugar
  • 1 teaspoon vanilla or coffee liquor

Marble Cake with Vanilla Buttercream Frosting and Toffee nibbs

This decadent cake has resolved many a dispute.  One person wants vanilla and the other chocolate.  Viola, Marble Cake & a meeting of the minds and palates!!  We've topped ours with rich vanilla buttercream frosting and crunchy Goodytwos Traditional Toffee.  

 

Marble Cake with Vanilla Buttercream Frosting & Toffee Nibbs

  • 4 oz. semisweet chocolate, chopped
  • 3 Tablespoons butter

Place above ingredients in a glass bowl and microwave at 40% power level  for 30 seconds.  Stir and continue same process until chocolate is melted. Stir to combine & set aside to cool.

  • 1-1/4 cups butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2-1/4 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream

Preheat oven to 350°

Line bottoms of 2 greased 8x3 inch round, or 3 greased 8x1.5 inch round baking pans with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture to combine.  Drop plain and chocolate batters into prepared pans in 1/4 cup increments (an ice cream scoop is ideal), alternating batters in each pan.  Smooth tops, then using either a knife, bamboo skewer or chop stick, swirl batters gently in each pan (do not over mix).

Bake for 35-40 minutes (2 pans) or 25-30 minutes (3 pans).  Cool in pans 10 minutes before removing to wire racks to cool completely.

Frost with vanilla buttercream frosting.  Add chopped toffee if desired, chopped Traditional Toffee between layers and on top of cake adds a scrumtpious crunch.  

Adding chopped toffee between the layers adds a delicious crunch.

A "crumb coat" of frosting to sides and top of cake seals the cake and provides a smooth surface before the final coating of frosting.

Topping the cake with more crunchy chopped toffee is the final "icing on the cake!"

Vanilla Buttercream Frosting

  • ¼ cup heavy cream
  • 1 Tablespoon + 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 pound (4 sticks) unsalted butter cut into chunks and softened
  • ½ cup crème fraiche
  • 6 cups confectioners’ sugar

In a small bowl stir the cream, vanilla and salt together. In a stand mixer with the paddle attachment, beat the butter and crème fraiche on medium-high speed until smooth.  Reduce the mixer speed to medium-low and gradually beat in the confectioners’ sugar, then continue to beat until smooth, about 2 minutes. Beat in the cream mixture. Increase the mixer speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes.

One part Mom's heart & one part child's soul = Vitamin L-O-V-E! 

Happy Mother's Day!

"Miss Chief" Toffee Ice Cream Cake

Summertime…and the livin’ is easy. Click here to read more and the recipe!

Summertime…and the livin’ is easy.  Fortunately for all those ice cream lovers out there (yours truly included) the whole month of July is national ice cream month!  So to honor national ice cream month, and in recognition of July 20th - officially national ice cream day we teamed our fave ice creams from locally owned Sweet Republic with our toffee and concocted a salted caramel, chocolate ice cream cake topped with our Traditional Toffee.  This recipe is so easy and a fun project for the kiddos.  No baking involved, just loads of ice cream

Toffee Ice Cream Cake

1 gallon vanilla-caramel ice cream (we used Sweet Republic’s salted caramel)

1 gallon chocolate ice cream (again Sweet Republic)

1 box sugar cones (5 ounce box contains 12 cones)

1 goody bag Goodytwos Traditional Toffee

1/4 teaspoon flaky sea salt

1 jar fudge sauce (pint size jar-you may not use the whole jar)

1 jar dulce de leche or caramel sauce (pint size jar-you may not use the whole jar)

Parchment paper to line 8-9” springform pan

Non-stick cooking spray or butter

 

Lightly grease the sides of springform pan. Cut a 30” long by 3” high strip of parchment paper and line the sides of the pan.

Remove ice cream from freezer to slightly soften.

 

Cover the bottom of the pan with crushed sugar cones (4-5 cones).  Cover with at least half of the fudge sauce (the easiest way to spread fudge sauce is to slightly warm in microwave and pipe over crushed cones, then smooth surface).  Sprinkle with sea salt.  Place in freezer to chill and firm up chocolate. Pack 7 scoops of ice cream, alternating flavors on top of fudge sauce.  Cover with additional crushed sugar cones (4-5 cones) and press into ice cream (the bottom of a measuring cup or glass works perfectly).  Place back in freezer to firm.  Pipe at least half of the dulce de leche on top and even out. Place in freezer to firm.  Top with an additional 7 scoops of ice cream, alternating flavors and place in freezer at least 5 hours or overnight. 

 

Remove the sides of the springfoarm pan and parchment.  Press crushed toffee pieces into sides of cake - return to freezer until ready to serve. Top with squares of toffee and drizzle with additional fudge and caramel sauce.