An interesting recipe today – Strawberry and White Chocolate Mousse Cheesecake.
Yesterday was my mom’s birthday. Since I was away in Australia for her birthday last year, I knew I had to create something special to make up for it this year.
The strawberries this year have been phenomenal and incredibly affordable. Since I’ve moved back home, I’ve consumed four large punnets so far with no intention of letting up as long as the sales hold out. They’re one of my absolute favorite fruits and something I look forward to every summer. I try to incorporate them in every dish possible, such as my morning oats, or an afternoon salad, or even in a tart pork chop glaze at dinner time. There is no end to the possibilities these with these sweet berries. Of course, there’s also the tried and true summer staple: strawberry cheesecake!
Although my mom loves a good carrot cake as much as I do, I’m very firm in my belief that cheesecake is her favorite cake. Where I can get overwhelmed by the heavy intensity of the cream cheese, she can eat two slices and won’t feel overfull. It’s a gift, I guess. Therefore, it seemed the obvious decision to make her a cheesecake for her birthday cake. I already had two punnets of plump, juicy strawberries waiting to be eaten in the fridge, so I also knew it had to be a strawberry flavored.
But that seemed a tad boring. I couldn’t just make my mom any old strawberry cheesecake. (Although I’m sure she would have happily eaten that as well.) Plus, I’m not a huge fan of thick, dense, gigantic cheesecakes. I find them way too heavy, especially after an afternoon or evening of party munching. I decided to lighten it up by adding a layer of white chocolate mousse and some fresh strawberry gel. Perfect!
To freshen up the vanilla cheesecake, I added some thinly sliced strawberries to the batter before baking. Since cheesecake batter is quite thick, the strawberries “float” in the cake quite well. The key is to not over mix the batter. A few quick folds to disperse the strawberries does the trick. The cheesecake layer is creamy and soft – just the way a cheesecake should be. But the white chocolate mousse layer is my favorite layer. It is the perfect accompaniment to the heavy cheesecake; it lightens the entire dish and the white chocolate adds a touch of decadence and a sweetness to combat the cream cheese tang. The strawberry gel on top is the proverbial cherry. It’s that little fruity something-something that was missing. Don’t let the word “gel” intimidate you – it’s super simple and makes a huge difference in the taste of the cake.
I hope you love this cake as much as my mom did.
Happy birthday, Mom!
If you make my Strawberry and White Chocolate Mousse Cheesecake recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Crust Ingredients: 1½ cups honey graham cracker crumbs Cheesecake Ingredients: 450g cream cheese, at room temperature White Chocolate Mousse Ingredients: 2 cups heavy (whipping) cream Strawberry Gel Ingredients: ½ cup granulated sugar Crust Instructions Cheesecake Instructions Mousse Instructions Gel Instructions Try out our Strawberry and White Chocolate Mousse Cheesecake recipe and post your results below in the comments…
How do you make Strawberry and White Chocolate Mousse Cheesecake
85g unsalted butter, melted
2/3 cup granulated sugar
1 cup sour cream
1 cup granulated sugar
2 tbsp corn starch
2 tsp vanilla extract
1 cup fresh strawberries, thinly sliced
½ tsp vanilla extract
¼ cup confectioner’s sugar
225g cream cheese, at room temperature
228g good quality white chocolate
¾ cup water
1 tbsp lemon juice
1½ cup fresh, ripe strawberries, roughly diced
½ tbsp powdered gelatine
1½ cups honey graham cracker crumbs
450g cream cheese, at room temperature
White Chocolate Mousse Ingredients:
2 cups heavy (whipping) cream
Strawberry Gel Ingredients:
½ cup granulated sugar
Try out our Strawberry and White Chocolate Mousse Cheesecake recipe and post your results below in the comments…