Embark on a culinary journey with this delectable dessert that seamlessly combines two beloved textures: a rich, smooth cheesecake and a vibrant, tangy strawberry mousse. Each bite offers a delightful contrast, making it not just a dessert, but a conversation starter at any table.
Why You’ll Love This Recipe
- Surprisingly Simple: Despite its sophisticated layers, this recipe is straightforward, making it accessible for bakers of all skill levels.
- Layered Flavors: The creamy, dense texture of the cheesecake perfectly complements the light, airy feel of the strawberry mousse, providing a satisfying complexity of flavors.
- Versatile and Adaptable: This recipe is perfect for customization. Add different fruits or a hint of citrus zest to the mousse layer to match the season or your taste preferences.
- Aesthetic Appeal: With its striking layers and vibrant colors, this cheesecake is as much a feast for the eyes as it is for the palate.
Perfect Occasion
This cheesecake is a versatile star at any gathering. Serve it at a summer picnic to refresh and delight, or let it grace the table at holiday feasts and special occasions. It’s also perfect for birthday celebrations or as a luxurious weekend treat that turns an ordinary meal into something memorable.
Decoration Tips
Enhance this cheesecake’s elegance with thoughtful garnishes. Arrange thinly sliced strawberries in a circular pattern atop the mousse for a sophisticated look. A dusting of powdered sugar and a few mint leaves can add a refreshing contrast. For an extra touch of glamour, drizzle a little strawberry coulis across the top before serving.
For a 22 cm springform pan:
- Crust:
- 100g of butter cookies
- 50g of melted and cooled butter
- Pulse cookies to a fine crumb and combine with the butter. Press firmly into the bottom of your lined pan and chill while you make the filling.
- Cheesecake Layer:
- 4 eggs, room temperature
- 1/2 cup of sugar
- A pinch of vanilla sugar
- 500g of high-quality cottage cheese
- 250g of mascarpone cheese
- 100ml of 30% cream
- 1.5 tablespoons of wheat flour
- 1.5 tablespoons of cornstarch
- Whip eggs and sugars until fluffy. Add cheeses, cream, and flours; mix until just combined. Pour over crust and bake at 160°C for 50-60 minutes. Let cool slowly, first in the oven then in the fridge.
- Strawberry Mousse:
- 400g of strawberries, chopped
- 1 tablespoon of sugar
- Juice of half a lemon
- 3 teaspoons of gelatin
- 500 ml of 30-36% cream, well chilled
- Cook strawberries with sugar and lemon until softened. Dissolve gelatin in cold water, heat slightly, then blend into the fruit mixture until smooth. Cool it down.
- Whip the cream to stiff peaks and fold in the strawberry mousse. Layer this over the cheesecake and refrigerate overnight.
Enjoy
Hope you love making and tasting this delightful dessert!
