Moonmist Cheesecake

[RachelB]

I recently became aware of a cheesecake called Moonmist Cheesecake. It is banana, grape, and bubblegum flavored. I did some research and found out there is an ice cream called Moonmist sold only in Nova Scotia, Canada. Apparently, the cheesecake is based on this ice cream. Here is a link to a picture of a New York Style Moonmist Cheesecake: https://antoinettescheesecakes.ca/c...9220-7699e03fa974.heic?v=1648609333&width=990 I have searched online for a recipe for Moonmist Cheesecake, but I cannot find one. Does anyone have a recipe? Thank you.

 

[retired baker]

you dont need a recipe to add flavor to cheesecake batter.
divide the batter and flavor each part to taste, stir together in the mold.
buy flavorings on amazon.

 

[RachelB]

you dont need a recipe to add flavor to cheesecake batter.
divide the batter and flavor each part to taste, stir together in the mold.
buy flavorings on amazon.

Thank you so much! I did not think about that. For some reason, I had imagined it would be a difficult process.

 

[retired baker]

 

[RachelB]

Thank you so much for linking to this video! I loved seeing what the cheesecake looks like inside. I was wondering how the three flavors were put together. I can't decide if they are swirled together or if they are just dropped randomly in different places in the pan. I am guessing probably dropped randomly since swirling might blend them together more but I don't know. I love the way the reviewer just bit into the cheesecake like a sandwich with no fork. It is great when people just enjoy their food.

 

[RachelB]

I have been trying to put together a recipe for the Moonmist Cheesecake I asked about, and this is what I have. I have not baked it yet to test it. I just wanted to know if it looks like it could work or if there are any ingredient amounts that are obviously off. Here is what I have:

Moonmist Cheesecake
​

Ingredients (Crust)

• 225 g (about 2¼ cups) graham cracker crumbs
• 115 g (½ cup) unsalted butter, melted
• 38 g (3 tbsp) granulated sugar
• Pinch salt

Instructions

1. Heat oven to 350°F (177°C).
2. Combine crumbs, sugar, salt, butter until evenly moistened.
3. Press firmly into bottom only of 7x 4 inch cheesecake pan (I have one).
4. Bake 10 minutes.
5. Cool completely.
6. Reduce oven to 325°F.

Ingredients (Cheesecake batter)

• 48 oz (1,360 g) full-fat cream cheese
• 270 g granulated sugar
• ⅜ cup (90 g) sour cream
• 3 tbsp heavy cream
• 2¼ tsp vanilla extract
• ⅜ tsp salt
• 6 large eggs, lightly beaten

Instructions

1. Beat cream cheese alone on low for 2–3 minutes until smooth.
2. Add sugar + salt. Mix on low until incorporated.
3. Add sour cream, heavy cream, vanilla. Mix on low until incorporated.
4. Add eggs in 3 additions, mixing on low
5. Stop immediately once incorporated.
6. This makes about 9 1/2 cup batter (if my calculations are correct)

Divide the batter to mix up the three different flavors of grape, banana, and bubblegum:

There are different batter amount for the three flavors because in the cheesecake in the video, there looks to be more grape batter, a little less bubblegum batter, and less banana batter.

Ingredients (grape batter)

¾ tsp freeze-dried grape powder, sifted
1 drop LorAnn Grape SS
Purple gel color

Instructions

1. Take out 3¾ cup of batter.
2. Sift grape powder.
3. Whisk with 2 tbsp of batter until smooth.
4. Stir slurry into grape batter.
5. Add 1 drop grape SS.
6. Mix 5–10 seconds on low.
7. Add purple food color

Ingredients (Bubblegum batter)

• 1–2 drops LorAnn Bubblegum SS
• Blue gel color

Instructions

1. Take out 3¼ of batter.
2. Add 1 drop of LorAnn Bubblegum and mix.
3. Taste.
4. Add second drop only if needed.
5. Add blue food color.

Ingredients (Banana Cream Batter)

• 2¼ tbsp instant banana cream pudding mix
• ~3⁄16 tsp LorAnn Banana Cream SS
• Yellow gel color

Instructions

1. Using the remaining 2½ cups of batter, whisk pudding mix with 2 tbsp cheesecake batter to make a smooth paste.
2. Rest 2 minutes to hydrate.
3. Fold paste into batter.
4. Add Banana Cream SS.
5. Mix together.
6. Add yellow food color.

Assembly

1. Using a 7 x 4 inch cheesecake pan (I have one), spoon banana batter into center of crust.
2. Add bubblegum batter in a crescent.
3. Fill remaining gaps and edges with grape batter.
4. Tap pan gently to level.
5. Drag a knife through the cheesecake in a figure 8. Turn it 90 degrees and do it again. (This is to try and make it look like the cheesecake in the video)

Baking the Moonmist Cheesecake

1. Wrap pan in double heavy foil.
2. Place in roasting pan.
3. Add boiling water halfway up sides.
4. Bake at 325F for 75 – 85 minutes or until the internal temperature of the cheesecake is 150 – 152 F.
5. Turn oven off and crack the door open with a wooden spoon for 1 hour.
6. Take it out of oven and let it come to room temperature.
7. Refrigerate overnight.
8. Top with stabilized whipped cream (possibly color it in yellow, blue, and purple)

 

[retired baker]

how did it bake. ?

 

[RachelB]

how did it bake. ?

I haven't tried it yet. I was wondering if my ingredient amounts looked ok before I test it?

 

[retired baker]

the batter looks ok , nothing wildly out of place, i'd try it.

 

[RachelB]

the batter looks ok , nothing wildly out of place, i'd try it.

Great! Thank you. I plan to test it in a couple of weeks. Once I do so, I will post about it.