Strawberry Cheesecake Cake

A modern version of the classic strawberry cheesecake, elevated with multiple textures including a caramel feuilletine crunch, strawberry gel and compote, and a light cream cheese mousse, finished with a mirror glaze.

Servings: 10 people

Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).

Ingredients:

Day 1

Day 2

Day 3

Instructions:

Biscuit Base:

1. Blend the 125 g biscuits to crumbs in a blender.
2. Melt the butter at medium heat, take the pot off the heat, and mix the butter with the biscuit crumbs, salt, and lemon zest.
3. Spread the biscuit base in a 16 cm pastry ring lined with acetate sheet inside and parchment paper at the bottom. Level the surface of the biscuit base with a glass.
4. Put the cake in the fridge so it can set.

Caramel & Feuilletine Crunch:

1. Carefully melt the chocolate in a small saucepan and take it off the heat.
2. Mix in feuilletine, Biscoff cream, lemon zest, and salt in the chocolate mixture.
3. Spread the crunch on top of the biscuit base. Level the surface with a glass or a spoon.
4. Put the cake in the fridge while preparing the cheesecake.

Baked Cheesecake Insert:

1. Whisk 450 g cream cheese until soft with a hand mixer.
2. Add sugar and flour and whisk again. Whisk in sour cream and vanilla paste.
3. Add whole eggs and egg yolk and whisk again until combined.
4. Place a 16 cm diameter silicone mold (Silikomart TOR mold is recommended) on a baking tray. Pour the cheesecake in the mold (3.5 cm tall layer).
5. Pour hot tap water into the baking tray until it reaches about halfway up the sides of the silicone mold (water bath).
6. Bake at 175 degrees C (conventional) for 15 minutes. Turn the oven down to 160 degrees C and bake for another 20 to 27 minutes until the sides are set and the middle has a slight jiggle.
7. Let the cake cool off at room temperature. Place the cake in the freezer until it is firm enough to unmold without breaking.
8. Gently release the set cheesecake from the silicone mold.
9. Brush the crunch layer with a little melted caramel chocolate and carefully place the cheesecake insert on top of the crunch layer. Level the surface with a glass to ensure the layers stick.
10. Put the cake in the freezer where it needs to set before the next layer can be added.

Strawberry Gel:

1. Soak 3.33 g gelatin in cold water. Heat strawberry puree and sugar almost to a boil.
2. Take the pan off the heat and whisk in the soaked gelatin.
3. Pour the gel in a bowl and let it cool to lukewarm.
4. Pour the gel on the set cheesecake by pouring the gel over the backside of a spoon. Gently stir the cake to distribute the gel evenly.
5. Put the cake back in the freezer where the gel needs to set before the next layer can be added.

Strawberry Compote with Fresh Strawberries:

1. Soak 1.31 g gelatin in cold water. Cut the fresh strawberries into small cubes.
2. Mix the sugar and pectin in a small bowl.
3. Heat the strawberry purée and vanilla paste until it reaches boiling point.
4. Add the sugar-pectin mixture and boil the compote for a few minutes until it becomes very thick.
5. Remove from the heat and stir in the soaked gelatin. Let it cool slightly.
6. Add the fresh strawberries and stir to combine.
7. Let the compote cool slightly, and spread a layer evenly over the cake. Level the surface.
8. Freeze the cake overnight.

Cream Cheese Mousse:

1. Soak 6.56 g gelatin in cold water. Carefully melt the chocolate and reserve.
2. Cut the vanilla bean and scrape out the seeds.
3. Mix cream cheese and icing sugar with a hand mixer.
4. Heat 55 g heavy cream, lemon juice, and vanilla seeds almost to a boil. Remove from heat and whip the gelatin in the mixture.
5. Pour the hot cream over the chocolate while stirring. Stir in the cream cheese mixture. Use a hand whisk to whisk out any clumps.
6. Let it cool to lukewarm.
7. Whip the remaining 200 g heavy cream to soft peaks and gently fold the cream into the lukewarm chocolate/cream cheese mixture.
8. Prepare an 18 cm diameter silicone mould (Silikomart Universo mold recommended), lined with a tall piece of acetate sheet.
9. Gently tap the mold in the kitchen counter to remove air bubbles.
10. Take the frozen cake core out of the freezer and carefully press it down into the cream cheese mousse with the strawberry compote facing downwards.
11. Freeze the cake overnight.

Digestive Biscuit Base Decoration:

1. Blend the 225 g biscuits to crumbs. Melt the 115 g butter and mix with the biscuit crumbs and salt.
2. Biscuit Base 1 (Large): Spread a 1.5 cm layer of biscuit crumbs in a 20 cm diameter pastry ring. Level the surface. Put in the freezer.
3. Biscuit Base 2 (Small): Spread an 0.8 cm layer of biscuit crumbs in a 12 cm diameter pastry ring. Level the surface. Put in the freezer until assembling the cake.

Mirror Glaze:

1. Soak 10.5 g gelatin. Chop chocolate and place in a large plastic pitcher.
2. Heat sugar, water, heavy cream, and glucose syrup almost to a boil. Remove from heat and whip the gelatin in the mixture.
3. Pour the hot mixture over the chocolate and hand blend (at an angle). Add white food coloring paste to get an off-white color (resembling cream cheese).
4. Cover the surface with cling film and cool the glaze down to 34 to 35 degrees C.
5. Take the frozen cake out of the freezer and place it on a baking cooling rack.
6. Pour the glaze over the cake. Use two palette knives to remove the glaze excess.

Assembling, part 1:

1. Release the frozen large biscuit base (20 cm) and place it on a cake plate.
2. Use two large angled spatulas to move the cake from the baking rack onto the biscuit base. Let the cake thaw in the fridge for approximately 6 hours.

Strawberry Glaze Topping: (prepare this about 1 hour before serving)

1. Heat strawberry puree, sugar, lemon juice, and the cornstarch mixture while whisking until the glaze thickens to a jam-like consistency (approximately 2 minutes).
2. Take the pan off the heat and pour the glaze in a small bowl. Let it cool off to lukewarm.

Assembling, part 2:

1. Release the small frozen biscuit base (12 cm) and place it on top of the cake.
2. Chocolate Ribbons: Place the widest chocolate ribbon (4 cm x 60 cm) around the cake. Place the second widest chocolate ribbon (2.5 cm x 60 cm) around the cake. Fasten the ends. Place the third ribbon (1.5 cm x 31 cm) on top. Place the fourth ribbon (0.7 cm x 31 cm) on top.
3. Decorate: Arrange cut strawberry halves and whole strawberries inside the top chocolate ribbon.
4. Gently brush the strawberries with the strawberry glaze.
5. Decorate with small white flowers.

Chef Mimo

I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.