I made this for 23rd birthday today!
Strawberry mousse cheesecake yummmm
It didn't really turn out pretty because I used cling wrap to hold it inside of the cake pan as I didn't have a springform pan 😠and the strawberries are sour
And to my fellow bakers who wants to try making it as well:
This recipe is for a 8 inch cake.
Simple sponge cake:
4 eggs
100g sugar
20ml fresh milk
40ml oil (vegetable oil or cooking oil)
130 All Purpose Flour
-Separate your egg yolks and egg whites. Leave your egg whites aside and then combine the milk and oil with your egg yolks.
-Beat your egg whites until foamy and add your sugar in, in 2 sections. Beat them until all sugar is dissolved and you have a stiff peak meringue.
-Take 3 tbsp of meringue and combine together with your egg yolk mixture. Once fully combined, pour it into with your other meringue and mix until well incorporated.
-Shift in your flour and fold it until you can't see streaks of flour in it anymore. Pour it into a greased cake pan.
-Bake at 180°C for 30 minutes
Strawberry puree:
100g strawberries
20g sugar (depending on how sour your strawberries are)
Milk 2 tbsp
-blend
-after blending, cook it out on a slow fire until boiling and leave to cook
Mousse:
150g cream cheese (room temp)
200ml whip cream (cold)
35g sugar (also depending on how sour your strawberries are)
-Combine and mix until soft peaks form
-Add half of your strawberry puree in and mix well again, leave aside
8g gelatine
80ml milk
-Boil your milk and add your gelatine in, stir until all gelatine dissolves
-Pour into your whip cream mixture and mix until incorporated
Assemble:
-Place sponge cake on the bottom and pour half of your whip cream mixture into the pan, move it around until even (add strawberry chunks in(optional) and freeze for 30 minutes.
-Repeat with the next.
Final touch:
-3g gelatine melted in 1 tbsp hot water, combine with leftover strawberry puree and pour it over the top of the cake.
-Chill at least 5 hours before eating
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