Once you see the ingredients in the Cheesecake Mousse you will probably ask, why the corn syrup? To answer that, my Grandma taught me that just a bit of corn syrup works as a good stabilizer for whipped cream. So, I added it in to help stabilize the mixture so it doesn’t loose all that air and fluff that was whipped into it. Note that you may likely have just a bit of extra raspberry sauce left over (I adapted the raspberry sauce recipe from my White Chocolate Cheesecake with Raspberry Sauce). I myself had just a bit left over but I’m sure I will find a good use for it, such as blending it into a smoothie, drizzling it over my morning oatmeal, or maybe just drinking it =). Merry Christmas everyone! Enjoy!
To read more and view this delicious recipe from Cooking Classy click on link: www.cookingclassy.com