Celebration Cheesecake Recipe
Layers of Vanilla Cake, Cheesecake, Strawberry, Chocolate and Vanilla Mousse with Cream Cheese Frosting. (1380 cal)
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Ingredients
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Vanilla Cake (base)
Cheesecake Layer
Strawberry Layer (compote)
Chocolate Mousse
Vanilla Mousse
Cream Cheese Frosting & Garnish
Method
Vanilla Cake (base)
- 1
Prep & mix
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Whisk together 1 cup flour, 1 tsp baking powder, and 0.25 tsp salt in a bowl. In a separate bowl, beat 0.5 cup granulated sugar with 2 eggs until pale and slightly thick. Stir in 0.5 cup milk, 2 tbs melted butter and 1 tsp vanilla. Fold wet mixture into dry ingredients until just combined.
- 2
Bake & cool
Pour batter into prepared pan and smooth the top. Bake 12–16 minutes, or until a toothpick in the center comes out clean. Remove from oven, cool 10 minutes in pan, then transfer to a rack to cool completely. Once cooled, trim any dome so the cake layer is flat and about 1-inch thick (this will be the bottom of the assembly).
Cheesecake Layer
- 3
Prep pan
Reduce oven to 325°F (160°C). Prepare a 9-inch springform pan: line the bottom with parchment and grease the sides. Place the cooled vanilla cake into the bottom of the springform (it will act as the cheesecake base). Wrap the outside of the springform with two layers of heavy-duty foil to protect from water if you will use a water bath.
- 4
Make cheesecake batter
Beat 680 g room-temperature cream cheese on medium speed until smooth and lump-free (about 2–3 minutes). Add 0.75 cup granulated sugar and mix until incorporated. Add 3 eggs one at a time, mixing briefly after each. Scrape bowl, then add 0.5 cup sour cream, 2 tbs flour, 1 tsp vanilla, 1 tbs lemon juice and 0.25 tsp salt; mix until smooth and uniform. Avoid overbeating.
- 5
Bake in water bath
Pour cheesecake batter over the cake layer in the springform. Place the springform into a larger roasting pan. Carefully pour very hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform to create a water bath. Bake at 325°F (160°C) for 45–55 minutes, until edges are set and center still has a slight jiggle. Turn off oven, crack oven door, and let the cheesecake cool inside the oven for 1 hour to minimize cracking.
- 6
Chill
Remove springform from water bath, peel away foil, and cool cheesecake to room temperature. Refrigerate at least 4 hours, preferably overnight, until fully set before adding mousse layers.
Strawberry Layer (compote)
- 7
Cook compote
In a small saucepan, combine 2 cups sliced strawberries, 0.33 cup granulated sugar and 1 tbs lemon juice. Cook over medium heat, stirring occasionally, until the fruit releases juices and the mixture simmers (about 6–8 minutes).
- 8
Thicken & cool
Mix 1 tbs cornstarch with 2 tbs cold water to make a slurry. Stir slurry into the simmering strawberries and cook 1–2 minutes until thickened. Remove from heat and let cool to room temperature. Chill in the fridge until cool but still spreadable (about 30–60 minutes).
Chocolate Mousse
- 9
Melt chocolate
Place 170 g chopped dark chocolate in a heatproof bowl. Heat 0.25 cup of the heavy cream (from the 1 cup) until just simmering, pour over chocolate and let sit 1 minute, then whisk until smooth. Let the melted chocolate mixture cool slightly (but not set).
- 10
Whip cream & combine
Whip the remaining 0.75 cup heavy cream with 2 tbs granulated sugar, 0.5 tsp vanilla and a pinch (0.125 tsp) salt to soft–medium peaks. Fold about one-third of the whipped cream into the cooled chocolate to loosen, then gently fold in the rest until homogeneous and light. Chill 15–30 minutes if needed to firm slightly before layering.
Vanilla Mousse
- 11
Bloom gelatin
Sprinkle 1.5 tsp gelatin over 2 tbs cold water in a small bowl and let bloom 5 minutes. Warm a tablespoon or two (microwave or stovetop) until hot but not boiling and stir into the bloomed gelatin to dissolve fully; set aside to cool slightly but remain liquid.
- 12
Whip cream & combine
Whip 1 cup heavy cream with 3 tbs granulated sugar and 1 tsp vanilla to soft peaks. With the mixer on low, drizzle in the dissolved gelatin and continue whipping briefly to combine. The mixture should be light and airy but still pipeable. Chill briefly (10–15 minutes) if necessary to firm slightly before assembly.
Cream Cheese Frosting & Garnish
- 13
Make frosting
Beat 225 g room-temperature cream cheese and 0.25 cup room-temperature unsalted butter until smooth. Gradually add 2 cups powdered sugar and beat until combined. Mix in 1 tsp vanilla and 0.125 tsp salt. If frosting is too thick, add up to 2 tbs milk (1 tbs at a time) until spreadable but still firm.
- 14
Garnish prep
Have 1 cup sliced fresh strawberries and 0.25 cup chocolate shavings ready for final decoration.
Assembly
- 15
Layer strawberry compote
Remove the chilled cheesecake from the refrigerator. Spread the cooled strawberry compote evenly over the top of the set cheesecake, leaving a clean edge to help layers adhere (about 1/3 inch thick). Return to the refrigerator for 10–15 minutes so the compote sets slightly.
- 16
- 17
Add vanilla mousse
Gently spread the vanilla mousse evenly over the chocolate mousse to a uniform layer (about 1/2–3/4 inch). Smooth the top with an offset spatula. Refrigerate 1–2 hours or until the mousse layers are fully set and firm to the touch.
- 18
Frost & finish
Remove the cake from the springform and place on a serving plate. Use the cream cheese frosting to frost the sides and top, smoothing as desired. Decorate with the reserved fresh strawberries and chocolate shavings. Chill at least 30 minutes before serving to allow frosting to set.
- 19
Serve
Slice with a hot, clean knife (dip in hot water and wipe between cuts) for clean layers. Keep leftovers refrigerated up to 3–4 days.
