Discover the delight of double layers: creamy cheesecake with tangy strawberry mousse

Embark on a culinary journey with this delicious dessert that seamlessly combines two beloved textures: rich, creamy cheesecake and vibrant, tangy strawberry mousse. Each bite provides a delicious contrast, making it not only a dessert, but a conversation starter at any table.

Why you will love this recipe

• Surprisingly simple: Despite its sophisticated layers, this recipe is simple, making it accessible to bakers of all 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 depending on 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 opportunity

This cheesecake is a versatile star at any gathering. Serve it at a summer picnic to refresh and delight, or let it adorn the table at holiday parties and special occasions. It's also perfect for birthdays or as a luxurious weekend gift that turns an ordinary meal into something memorable.

Decorating Tips

Enhance the elegance of this cheesecake with thoughtful toppings. Arrange the thinly sliced ​​strawberries in a circular pattern on the mousse for a sophisticated look. A dusting of powdered sugar and a few mint leaves can add a refreshing contrast. For an extra glamorous touch, drizzle a little strawberry coulis on top before serving.

For a 22 cm springform pan:

• Crust:
  • 100g butter biscuits
  • 50g melted and cooled butter

1. Grind the biscuits into fine crumbs and mix them with the butter. Press firmly into the bottom of your lined pan and let cool while you prepare the filling.

• Cheesecake layer:
  • 4 eggs, room temperature
  • 1/2 cup sugar
  • A pinch of vanilla sugar
  • 500g high quality cottage cheese
  • 250g mascarpone
  • 100 ml of 30% cream
  • 1.5 tablespoons of wheat flour
  • 1.5 tablespoons cornstarch

2. Whisk the eggs and sugars until frothy. Add the cheeses, cream and flours; mix until well combined. Pour onto the tart base and bake at 160°C for 50 to 60 minutes. Leave to cool slowly, first in the oven then in the refrigerator.

• Raspberry mousse:
  • 400 g chopped strawberries
  • 1 tablespoon of sugar
  • Juice of half a lemon
  • 3 teaspoons of gelatin
  • 500 ml of well-chilled 30-36% cream

3. Cook the strawberries with the sugar and lemon until they are soft. Dissolve the gelatin in cold water, heat slightly, then stir into the fruit mixture until smooth. Cool it.
4. Whip the cream until stiff and incorporate the strawberry mousse. Spread it on the cheesecake and refrigerate overnight.

Appreciate

I hope you enjoy making and enjoying this delicious dessert!