Japanese no-bake cheesecake with strawberry mousse on jelly, with a chocolate base and vanilla cheese filling.
Ingredients
Base:
- 100g dark chocolate
- 50g butter
- 2 eggs
- 2 tbsp sugar
- 3 tbsp all-purpose flour
- 1/2 tsp baking powder
Cheese filling:
- 1/2 cup hot water
- 3 tbsp universal gelatin
- 500ml 30% cream (cold)
- 6 tbsp powdered sugar
- 2 packs vanilla sugar
- 1kg quark (cheesecake cheese, ground)
Strawberry mousse:
- 500ml water
- 2 strawberry-flavored jelly packs
- 500g strawberries
Preparation:
Preheat the oven to 175°C. Prepare a 22 x 30 cm baking pan, line it with baking paper (stick the paper to the pan by greasing it in a few places with butter).
Break the chocolate into pieces and melt with butter (without overheating – for example, in a saucepan on minimal heat, stirring constantly). Remove from heat.
In a clean bowl, beat the eggs, add sugar, and mix with a whisk. Pour in the chocolate mixture from the saucepan and mix until smooth.
Add flour and baking powder and mix again. Spread the mixture on the bottom of the pan, smooth it out, and place in the oven for 10 minutes. Remove and let cool.
For the cheese filling, pour hot water into a saucepan. Add gelatin and stir until dissolved, then set aside.
Whip the cream with powdered sugar and vanilla sugar until stiff. Add the quark in 3 parts, mixing on low speed each time until combined.
Pour the gelatin from the saucepan into a larger bowl and add 3 tablespoons of the cheese mixture. Mix and add another 3 tablespoons of the mixture. Now add the rest of the mixture in 2 parts and mix until combined.
Spread the cheese filling on the base, smooth the top, and place in the fridge.
For the strawberry mousse, boil 500ml of water, pour into a bowl, and add the jelly packs. Stir until dissolved.
Blend the strawberries and mix with the jelly. Cool and chill.
Pour the slightly thickened mousse over the set cheese filling and keep in the fridge until the mousse is firm (about 2 hours).
