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1
Cheesecakes: Beat cream cheese, sugar, flour and vanilla with mixer fitted with paddle attachment on low speed 20 sec.
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2
Scrape bowl and paddle.
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3
Beat on medium speed 2 min.
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4
Add sour cream; mix well.
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5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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6
Use #16 scoop to portion 2-1/4 oz.
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7
(65 g) batter into each of 26 (2-1/2-inch) panettone paper moulds (or into each of 13 moulds for trial recipe).
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8
Bake in 300 degrees F-convection oven 25 min.
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9
or until centres are set.
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10
Cool completely.
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11
Mousse: Add hot water to jelly powder; stir until completely dissolved.
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12
Cool.
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13
Beat cream cheese with mixer fitted with wire whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl and whisk.
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14
Gradually add jelly, beating well after each addition.
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15
Stir in diced strawberries.
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16
Fold in 1 qt.
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17
(1 L) whipped topping (or 2 cups [500 mL] whipped topping for trial recipe).
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18
Refrigerate until slightly thickened.
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19
Spoon into pastry bag fitted with plain tip; pipe 1-1/2 oz.
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20
(45 g) Mousse onto top of each Cheesecake; level top with spatula.
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21
Refrigerate 2 hours or until firm.
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22
For each serving: Top 1 cake with about 2 tsp.
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23
(10 mL) of the remaining whipped topping and 1 strawberry half.
