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5 from 1 vote

Strawberry Cheesecake Mousse

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, French
Keyword: seasonal, spring
Author: Christen Clark

Ingredients

  • 1 pound strawberries fresh or frozen
  • 3/4 cup granulated sugar divided
  • 1 lemon zested and half juiced
  • 3 eggs separated
  • 6 ounces cream cheese at room temperature
  • 1/2 tsp cream of tartar
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Purée the strawberries in a food processor for about 30 seconds or until very smooth. Pour the purée into a medium saucepan with 1/4 cup of sugar and the lemon zest. Simmer on medium heat for about 25 to 30 minutes, stirring occasionally. Practically all of the liquid should be reduced out at this point and should be deep red and thick. While it is reducing, separate the eggs and set the whites aside for later. Whisk the yolks for a couple minutes until they are fluffy and pale yellow.
    Once the strawberry purée has reduced, remove from the heat and stir a small amount at a time into the egg yolks. Keep adding until all the hot strawberry sauce is mixed in. Set this custard aside to cool at room temperature.
    In the bowl of a stand mixer with a paddle attachment, cream the softened cream cheese with 1/4 cup of sugar until light and fluffy, about a minute or two. Stir in the vanilla, salt and half lemon juice. Fold the the cooled strawberry custard into the cream cheese until just incorporated.
    Next, in the stand mixer with a whisk attachment, beat the egg whites until foamy, then add the cream of tartar. While the eggs are whisking, heat another 1/4 cup of sugar with 2 tablespoons of water on the stove until it reaches 240 degrees. Ideally, the syrup should reach temperature at the same time the eggs get to soft peaks. If the eggs get there first, just turn off the mixer until the syrup is ready.
    As soon as the syrup reaches 240 degrees, immediately remove from the heat and with the mixer on medium, drizzle the hot syrup into the eggs. When all the syrup is in, turn the mixer to high and continue to whisk until stiff peaks are formed, about 7-8 minutes. The bowl of the mixer, should be lukewarm when it's ready
    Gently fold the meringue into the cooled strawberry and cream cheese custard.
    Finally beat the heavy cream until stiff peaks and fold it into the strawberry, cheesecake, meringue mixture. Place in the fridge to chill until serving.
    Top with more whipped cream, crushed pretzels, strawberries and/or strawberry sauce.