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Rhumba Mousse CheeseCake

recipe source: Cheesecakes and other Cheese Desserts by Mac Woo and June Lee (my modification in purple)

Makes a 23 cm (9 inches) round vanilla sponge cake 4 tbsp Sugar syrup 1 tbsp White rum
(will share these soon)

Ingredient for mousse filling: 2 1/4 tbsp gelatine powder 75 ml water 250 g peeled bananas (very ripe and coarsely chopped 1 tbsp lemon juice 340 g cream cheese 80 g castor sugar 2 tbsp white rum

200 ml whipping cream Passion fruit Gelee 1 1/4 tbsp gelatine powder 240 ml water 60 g castor sugar 50 g passion fruit puree To Do: Prepare a round vanilla sponge cake
(will share this soon) Wrapped the base of a 23 cm round cake ring that has a removable bottom with

aluminium foil and place on a baking tray. This will prevent syrup or mousse from seeping out and creating a mess on the tray when assembling and chilling the cake. (I use a 23 cm loose bottom cake tray and i did not wrapped my loose bottom baking tray) Prepare rum syrup. Stir together sugar syrup and white rum. Set aside. (i use Bacardi) Prepare filling: In a small saucepan, soak gelatine in water for 10 minutes. Warm over low heat until gelatine has dissolved. (i zap mine in mircowave for 35 seconds) Leave to cool. In a blender (processor), puree bananas and lemon juice until smooth. With an electric mixer, beat cream cheese and sugar at medium speed until creamy. Gradually add banana puree, white rum and gelatine mixture, mixing until smooth. In a separate mixing bowl, beat whipping cream until medium soft peaks form. Fold one-third of cream into cream cheese mixture to lighten. Gently fold in remaining cream until just incorporated. To assemble: Place a layer of sponge into prepared cake ring, moisten with some rum syrup, then pour in half the filling. Lightly press second layer of sponge on filling and moisten with more syrup. Pour in remaining filling. Refrigerate for 3 hours.(i refrigerate it overnight) Prepare Gelee: Soak gelatine in 40 ml water in a small bowl for 10 minutes. In a small saucepan, heat sugar and remaining water until sugar has competely dissolved. Remove from heat and immediately stir in gelatine mixture and passion fruit puree. Leave to cool before pouring over cake. Refrigerate for at least another 2 hours before unmoulding and serving. (i substitute passion fruit puree with 50 g raspberry jam and reduce castor sugar to 30 g)
** Tips: Dissolve gelatine in mircowave...Sprinkle gelatine powder on cold water in a mircowave safe container or bowl. Stand for 5 minutes. Mircowave on HIGH for 35 seconds until gelatine dissolved. Stir and keep covered until ready to use. (the time needed for microwave cooking depends on the outputs of your microwave)