Deconstructed Strawberry Cheesecake Mousse
This modern take on strawberry cheesecake showcases the beloved flavors in a playful, deconstructed format. Silky cheesecake mousse is complemented by fresh strawberries, providing a burst of natural sweetness and brightness. A spiced crumble adds a satisfying crunch, while a basil-infused syrup offers a surprising herbaceous note. This dish not only pleases the palate but also visually captivates, making it a standout dessert for contemporary dining.
Ingredients
- 8 ozcream cheese
- 1/3 cupgranulated sugar
- 1 tspvanilla extract
- 1 cupheavy cream
- 2 cups, slicedstrawberries
- 3 tbspbutter
- 1/2 cupall-purpose flour
- 1/4 cupbrown sugar
- 1/2 tspcinnamon
- 1/4 cupbasil leaves
Instructions
- In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- For the crumble, melt butter in a pan, then mix in flour, brown sugar, and cinnamon. Cook until golden and crispy, then allow to cool.
- To prepare the basil syrup, combine basil leaves and 1/2 cup of water in a saucepan, bring to a simmer, and steep for 10 minutes. Strain and add sugar to the warm liquid, stirring until dissolved.
- To serve, layer cheesecake mousse in a dish, top with sliced strawberries, sprinkle the crumble, and drizzle with basil syrup.
Tips
- Ensure the cream cheese is at room temperature for easy blending.
- For added flavor, macerate the strawberries in a bit of sugar and lemon juice before layering.