Strawberry Cheesecake NO BAKE / Mousse Cheesecake / Fraisier Cake

Рет қаралды 12,100

Ай бұрын

This is simply a masterpiece! The most delicate no-bake cheesecake with an airy mousse structure, with creamy vanilla and light yoghurt flavor, on a crispy base of sablé crumbs, with bright strawberry jelly with lemon notes and fresh strawberries. Incredible pleasure!
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~ mold Ø16 cm
INGREDIENTS:
CRUMBLE SABLE:
~ butter 82% 45 g - not 25 g, there is an error at 00:36 in the video :(
~ powdered sugar 15 g
~ sugar 15 g
~ pinch of salt
~ vanillin
~ almond flour 15 g
~ premium flour 65 g
~ corn starch 10 g
THE BASIS:
~ saber crumbs 160 g
~ butter 82% 25 g
~ strawberries 8-9 pcs
CHEESE:
~ cream 33% 150 g
~ cream cheese 150 g
~ Greek yogurt 9% 200 g
~ sugar 80 g
~ vanillin
~ gelatin 180 Bloom 16 g
~ water for gelatin 80 g
STRAWBERRY LAYER:
~ strawberries 150 g
~ zest of 1/2 lemon
~ sugar 20 g
~ lemon juice 3 g
~ gelatin 180 Bloom 4 g
~ water for gelatin 20 g
~ strawberries for decoration 4-5 pcs
~ mint
COOKING
CRUMBLE SABLE
Combine soft butter with powdered sugar, sugar, salt and vanilla.
Add almond flour. Sift flour and starch. Rub with your palms or mix with a spatula.
Place in a thin layer on a baking sheet lined with parchment.
Bake at 160 °C / 320 °F for 10-12 minutes. After 6 minutes, remove, stir and return to the oven.
Grind the finished crumbs. Add melted butter, mix.
FORM
Place acetate film inside the mold. Place wet crumbs and compact. Place in the refrigerator.
STRAWBERRY
Cut off the top of the strawberry and cut in half. Fix the cut to the acetate film. Place in the refrigerator.
MOUSSE CHEESE
Pour gelatin with cold water and leave to swell for 15 minutes or cook according to instructions.
Whip the cream to the consistency of melted ice cream, that is, to soft peaks.
Mix cream cheese, Greek yogurt, sugar, vanillin with a mixer until creamy.
Heat the gelatin in a water bath or in the microwave until smooth. Pour gelatin into the mixture and mix vigorously.
Add cream and combine with a spatula.
Pour into the mold, put in the refrigerator for 40 minutes.
STRAWBERRY LAYER
Pour gelatin with cold water and leave to swell for 15 minutes.
Zest half a lemon and squeeze out lemon juice.
Cut the strawberries into slices and puree them together with the zest in a blender. Strain through a sieve. Add lemon juice, sugar.
Heat the gelatin in a water bath or in the microwave until smooth.
Pour into the strawberry mixture and mix. Pour onto the frozen mousse layer. Cover with cling film and place in the refrigerator to stabilize for 4 hours.
Remove the mold and film. Garnish with strawberries and mint.