• Prep Time 45 minutes
  • Cook Time 15 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cream Cheese Mousse
  • 125g Anchor Cream Cheese
  • 35g Sugar
  • 150g Anchor Whipping Cream
  • 5g Gelatine
  • 25g Water
  • Sable Cookies
  • 150g Anchor Unsalted Butter
  • 100g Icing Sugar
  • 1g salt
  • 75g Whole Egg
  • 250g Low Protein Flour
  • 100g Ground Almond
  • Fruit
  • 300g Green Grape


    Cream Cheese Mousse
  1. Soak the gelatine in cold water and set aside
  2. Prepare 7 inch square mould and lining the bottom with cling film
  3. Whip the Anchor Whipping Cream to soft peak then keep in chiller
  4. Smoothen the cream cheese with sugar in a mixing bowl
  5. Melt the gelatine in microwave or double boiler
  6. Fold the gelatine into the cream cheese mixture
  7. Finally fold in the whipped Anchor Whipping Cream then mix well
  8. Sable Cookies
  9. Beat the Anchor Unsalted Butter and icing sugar until creamy
  10. Add the egg slowly and when all is aerated well
  11. Add in the salt, flour and ground almond mix until all is combined well
  12. Wrap in the cling film and leave in the fridge rest for 30 minutes
  13. Roll the sable dough to 3mm thickness and cut into 35mm x 95mm for 24 pieces arrange in a baking tray
  14. Bake in a preheated 170°C oven for 15 minutes or golden brown then keep aside for cool down
  15. Assemble
  16. Cut some of the green grape into half then arrange at the side of the 7 inch square mould
  17. Pour in cream cheese mousse mixture into the mould then spread even
  18. Arrange the grapes into the cream cheese mixture until the grapes are covered
  19. Keep the cheese cake in the fridge for 4 hours or overnight for set
  20. When it is set, cut the cheese cake into 3mm x 90mm size and make 12 pieces using the hot knife
  21. Then sandwich it with 2 piece of sable cookies

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