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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services Since You Asked: Monica didn't want 'insanity' defense at trial Appeals court rules against Central Point schools on bus outsourcing East Medford burglar pleads guilty Peavine Creek fire north of Glendale grows to 120 acres Crime, Courts and Emergency Services Emergency services Appeals court rules against Central Point schools on bus outsourcing East Medford burglar pleads guilty Peavine Creek fire north of Glendale grows to 120 acres Police use stun gun, pepper spray to capture wanted man Politics and Elections Pacific Connector Gas Pipeline opponents rally in Medford BREAKING: Baltimore prosecutor charges officers in Freddie Gray's death Earthquakes hit regularly in Medford (Oklahoma, that is) Medford School Board, Position 6: Curt Ankerberg vs. Janet Lightheart Arthur I. 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Season Stepp: Make some cheesecake mousse-filled strawberries By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted May. 6, 2015 @ 9:13 am By Season Stepp More Content Now Posted May. 6, 2015 @ 9:13 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> It is a well-known fact that fresh, seasonal strawberries are delicious. It is also a fact that cheesecake is delicious (any time of year). We must then assume that the combination of both delicious wonders must also be delicious. For example, what could be more pleasing that a juicy, local strawberry filled with cheesecake mousse? Science has yet to provide us with a more satisfying combination. Except, perhaps, chocolate and peanut butter. But that must be addressed another week. Cheesecakes are most often made with cream cheese, sugar and lots of eggs. Baking a cheesecake takes time, as does the cooling process that follows. However, no-bake cheesecakes offer an alternative to the eggs, the baking and the impatience often suffered while one waits for the cheesecake to chill and set up before cutting in. In this version of cheesecake filling, I have converted it into a type of mousse with the use of unflavored powdered gelatin. This mousse is then chilled and piped into a hulled strawberry. This alone makes for a great dessert, snack or breakfast of champions. To fancy it up a notch, top with a few strands of fresh mint (or basil) and drizzle with a balsamic vinegar reduction. These two ingredients add freshness and a spark of sweet acidity. The filling itself is not overly sweet. However, if the berries available to you do not satisfy your sweet tooth, add a little more sweetened condensed milk or some powdered sugar to the filling. Each bite of these filled berries should be a combination of juicy sweetness, tang and freshness, perfect for any spring day. Cheesecake Mousse-Filled Strawberries Ingredients: 2 packets unflavored powdered gelatin* 1 cup heavy cream, cold or room temperature 1 (8-ounce) package cream cheese, room temperature ½ cup sweetened condensed milk (or more, if the berries aren’t very sweet) 1 cup sour cream 1 lemon, zested and juiced or 3 tablespoons Limoncello liqueur 2 teaspoons pure vanilla extract 1 cup balsamic vinegar 2 tablespoons brown sugar 1 pint strawberries, rinsed 3-4 mint leaves, thinly sliced into ribbons In a small, microwave-safe bowl, sprinkle the gelatin over the cream. Set aside for 10 minutes, stirring once after 5 minutes. Microwave in 10 second increments, stirring well between increments, until the gelatin has dissolved. Rub two fingers in the mixture to ensure no granules remain. Meanwhile, in the bowl of a stand mixer with a whisk attachment or in a large bowl using an electric hand mixer, whip the cream cheese until smooth. Add the sweetened condensed milk and beat until smooth. Add the sour cream, dissolved gelatin/cream mixture, lemon zest and juice (or Limoncello), and vanilla. Beat until completely smooth with no lumps remaining. Divide between two quart-sized zip-top bags and refrigerate for at least an hour or up to overnight. Pour balsamic vinegar and brown sugar into a small pot. Bring to a simmer over medium heat and simmer until the vinegar has reduced to about ¹/³ cup. It will continue to thicken as it cools. Use a strawberry huller to remove the green tops of each berry and the foamy white interior, leaving a small cavity in each. Cut larger berries in half from head to toe. Cut a small semicircle out of one of the bottom corners of the cheesecake mousse-filled ziptop bag and pipe into each berry. Top with a few ribbons of mint and drizzle with balsamic reduction. *Unflavored powdered gelatin can be found on the Jell-O aisle of any grocery store. It comes in small boxes, each box containing 4 packets of gelatin. Season Stepp is a correspondent for The Spartanburg (N.C.) Herald-Journal. By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted May. 6, 2015 @ 9:13 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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