Lemon Buttermilk Cheesecake with Strawberry Mousse

A variation of my other cheesecake from last summer,  this one has the company of strawberry mousse in the form of hemispheres as decoration. Delicious on a hot summer day … or just on a day when you are sighing for summer.

LEMON BUTTERMILK CHEESECAKE WITH STRAWBERRY MOUSSE
10-12 SERVINGS.

BASE:
70 G RICE KRISPIES
145 G CHOPPED MILK CHOCOLATE
45 G BUTTER

Start by lining an 18 cm spring mould with aluminium foil on the bottom. The sides are covered with a plastic cake collar. This makes it easier to get the cake out of the mould later.

Melt the chocolate with the butter and stir it to a shiny ganache.

Mix in the puffed rice and make sure they are all covered.

Spread the mixture onto the bottom of the spring mould and a few centimetres up the sides to form a kind of tart shell, it will hold in the caramel and the bottom of the cheesecake, so they do not slip apart.

Place the base in the fridge until the chocolate has set.

CARAMEL LAYER:
1 TIN (397 G) CARAMELIZED MILK/DULCE DE LECHE
30 G BUTTER
50 G MOLASSES SUGAR
1/2 TBSP. FLAKY SALT

Melt butter and sugar in a saucepan at medium heat.

Add the caramelized milk/dulce de leche and cook the mixture, while stirring with a whisk until it begins to bubble.

Set the timer to 5 minutes and keep stirring, especially at the sides where the caramel can burn. It will thicken and when the timer rings, remove the pot from the heat and let it cool off. When the caramel doesn’t bubble anymore, you should be able to make a path with a spoon through it and the bottom of the pot will be visible.

Spread the caramel over the base and tap the mould lightly against the table, so if necessary, any air holes are removed.

Sprinkle some salt over the top of the caramel.

Put the cake in the fridge for at least one hour so the caramel can set and cool.

CHEESECAKE LAYER:
THE JUICE OF 1 LEMON
3 SHEETS GELATINE
300G PHILADELPHIA CREAM CHEESE
40 G ICING SUGAR
SEEDS OF ½ VANILLA POD
1½ DL HEAVY CREAM 38%
1½ DL BUTTERMILK

Soak the gelatine in cold water for 10 min.

Heat the lemon juice, squeeze the water out of the gelatine and melt it in the juice. Pour the mixture into a bowl and set it aside, letting the liquid cool until it is no warmer than your finger.

Whisk the cream cheese soft and creamier.

Add vanilla and icing sugar.

Pour the buttermilk and the cream in, a little at a time and whisk it well together

Finally, add the lemon juice with gelatine to the mixture in a thin stream, while stirring.

Spread the cheesecake over the caramel, it will spread up the sides and cover the whole cake.

Chill the cheesecake for at least a couple of hours, preferably overnight, until the cheesecake mixture has set completely.

STRAWBERRY MOUSSE BOMBS:
150 G STRAWBERRIES (FROZEN CAN EASILY BE USED)
50 G SUGAR
2 SHEETS GELATINE
JUICE OF ½ LEMON
1.5 DL. HEAVY CREAM 38%
SEEDS OF 1/2 VANILLA POD
15 G ICING SUGAR

Soak the gelatine in cold water for a minimum of 10 min.

Cook a compote of strawberries, lemon juice and sugar for 5-10 minutes until the fruit is soft and tender. (Use only frozen berries, then drain about half of the juice afterwards, otherwise the mousse will be too soft)

Blend the compote.

Knead the water out of the housebreaking and melt it in the puree.

Pour the mixture into a low bowl and place it in the fridge until the puree is just a bit cooler than your finger.

Cut the vanilla pod lengthwise and scrape out the seeds with a knife.

Beat cream, vanilla seeds and icing to soft peaks.

Gently fold the whipped cream together with the puree without knocking too much air out.

Put the mousse in a piping bag and fill it into silicone moulds: hemispheres or other shapes. It is a good idea to place the mould on a cutting board or a small plate, this makes it easier to move it to the freezer.

Smooth out the surface of the mousse and scrape off excess mousse so that the bottom of the mousses are completely flat.

Place the mould in the freezer for 2-3 hours until the mousse has set.

Remove the mould and carefully loosen the mousse bombs from the mould, first along the edges and then push them out of the mould.

Once the mousse is out of the freezer, it doesn’t take long for it to thaw . About 30 minutes at room temperature, and not much longer in the refrigerator.

The frozen bombs can be put directly on the cake as a decorating and thaw there.

DECORATION:
FRESH STRAWBERRIES

Decorate with additional fresh strawberries.

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