Strawberry Mousse Cheesecake

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 478, total fat 30 G., saturated fats 16 G., proteins 4 G., carbohydrates 49 G., fiber 1 G., cholesterol 74 mg, sodium 196 mg, sugar 29 G.

This light and airy strawberry mousse cheesecake on a pressed shortbread crust requires no baking, but it does need time to set in the refrigerator. Therefore, it's recommended to start preparing it the night before. Just before serving, top the cheesecake with whipped cream and fresh strawberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 2/3 cups crushed shortbread cookies (28-32 cookies)
1/3 cup quick-cooking oats
3 tablespoons firmly packed brown sugar
5 tbsp melted butter
1 1/2 cups heavy cream, divided
3 tbsp sugar, divided
1/4 tsp almond extract
1 package (220 g) softened cream cheese
3 tablespoons of boiling water
1 sachet (2 tsp) gelatin powder
1 jar (340 g) strawberry jam, divided
3/4 cup chopped fresh strawberries

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, cream cheese, strawberry

Cooking the dish according to the recipe:

In a medium bowl, combine crushed cookies, oats, and brown sugar. Stir in melted butter with a fork, evenly moistening the crumbs. Press the crumbs into an 8-inch (20 cm) round springform pan and press into an even layer.
Whip 1 cup of heavy cream until stiff peaks form. Add 2 tablespoons of sugar and almond extract. Place the cream cheese on a microwave-safe plate. Microwave for 15-20 seconds until very soft. Add to the whipped cream and stir until smooth.

In a small bowl, pour boiling water over the gelatin. Stir for about 2 minutes or until the gelatin is completely dissolved. Stir into the cream cheese frosting until fully incorporated. Add 3/4 cup strawberry jam. Spread the frosting over the cake. Refrigerate for 2 hours or overnight.
Whip the remaining 1/2 cup heavy cream until stiff peaks form. Stir in 1 teaspoon sugar. Transfer to a zip-lock plastic bag. Snip off a small corner. Remove the ring from the pan. Pipe the whipped cream along the outer edge of the cheesecake. In a small bowl, combine the remaining jam with fresh strawberries. Spread the topping evenly over the cheesecake.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Sweet pies, tarts and casseroles / / Food Network - recipes