Strawberry Cheesecake Entremet

**Strawberry Cheesecake Entremet**

*A Refined, Multi-Layered Dessert That Marries Fresh Strawberries, Silky Cheesecake, and Elegant Mousse*

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### Introduction

The **Strawberry Cheesecake Entremet** is the epitome of sophistication in dessert form. Entremets, in classic French pastry, are elaborate, multi-component desserts composed of harmonious layers—often including mousse, cake, crémeux, and glaze. This version transforms the comforting flavor of strawberry cheesecake into a stunning and refined entremet, featuring a graham sponge base, strawberry gelée, vanilla cheesecake mousse, and a glossy mirror glaze. It’s light yet decadent, perfect for an upscale celebration or to impress guests with your patisserie skills.

Though the recipe may seem complex, each component is manageable with some planning. The reward is a dessert with an exceptional texture and flavor contrast that is as stunning as it is delicious.

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### Ingredients

#### **For the Graham Cracker Sponge Base**

* ¾ cup graham cracker crumbs

* ¼ cup all-purpose flour

* ½ teaspoon baking powder

* 2 large eggs

* ¼ cup brown sugar

* ¼ cup unsalted butter, melted

* 2 tablespoons milk

* 1 teaspoon vanilla extract

* Pinch of salt

#### **For the Strawberry Gelée Layer**

* 1 ½ cups fresh strawberries, hulled and chopped

* ¼ cup granulated sugar

* 2 teaspoons lemon juice

* 1 tablespoon water

* 1 ½ teaspoons powdered gelatin

#### **For the Cheesecake Mousse**

* 8 oz cream cheese, softened

* 1 cup heavy whipping cream

* ½ cup granulated sugar

* 1 teaspoon vanilla extract

* 2 teaspoons powdered gelatin

* 2 tablespoons water

* Pinch of salt

#### **For the Mirror Glaze**

* ½ cup water

* 1 cup granulated sugar

* ½ cup sweetened condensed milk

* 1 tablespoon powdered gelatin

* 2 tablespoons cold water (for blooming)

* 5 oz white chocolate, finely chopped

* Red or pink food coloring (optional)

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### Instructions

#### **Step 1: Make the Graham Cracker Sponge Base**

1. Preheat oven to 350°F (175°C). Line the bottom of an 8-inch cake pan with parchment paper.

2. In a bowl, whisk together graham cracker crumbs, flour, baking powder, and salt.

3. In a separate bowl, beat eggs and sugar until pale and fluffy, about 3 minutes.

4. Stir in melted butter, milk, and vanilla.

5. Fold the dry ingredients into the wet mixture gently.

6. Pour batter into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the sponge cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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#### **Step 2: Make the Strawberry Gelée**

1. Place chopped strawberries, sugar, and lemon juice in a saucepan over medium heat.

2. Cook until the strawberries release juices and soften, about 5–7 minutes.

3. Use a blender or immersion blender to puree the mixture until smooth.

4. Strain through a fine mesh sieve for a silky texture.

5. Bloom gelatin by sprinkling it over the water; let it sit 5 minutes.

6. Warm the bloomed gelatin and stir into the warm strawberry puree.

7. Pour the gelée into a parchment-lined 6-inch round cake pan or silicone mold. Freeze until firm—at least 2 hours.

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#### **Step 3: Make the Cheesecake Mousse**

1. Bloom gelatin in 2 tablespoons water and set aside.

2. In a stand mixer, beat the cream cheese and sugar until smooth and creamy.

3. Add vanilla and a pinch of salt.

4. In a separate bowl, whip the cream to soft peaks.

5. Warm the gelatin until dissolved and mix it into the cream cheese mixture.

6. Fold the whipped cream into the cream cheese in 3 parts, gently incorporating to maintain the airy texture.

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#### **Step 4: Assemble the Entremet**

1. Line a 7-inch silicone entremet mold with plastic wrap (or use a cake ring on a parchment-lined tray).

2. Pour half of the cheesecake mousse into the mold. Tap to remove air bubbles.

3. Place the frozen strawberry gelée disk in the center, pressing lightly into the mousse.

4. Pour the remaining mousse over the gelée and smooth the surface.

5. Top with the graham cracker sponge (trimmed to fit, if needed), pressing gently to level.

6. Freeze the entire entremet for at least 6 hours or overnight, until completely firm.

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#### **Step 5: Prepare the Mirror Glaze**

1. Bloom the gelatin in cold water and set aside.

2. In a saucepan, combine water, sugar, and sweetened condensed milk. Bring to a gentle boil.

3. Remove from heat and stir in the bloomed gelatin until dissolved.

4. Add the white chocolate and let sit 2 minutes. Stir until smooth.

5. Add food coloring as desired and blend with an immersion blender for a glossy finish.

6. Cool the glaze to 90–95°F (32–35°C)—it should be pourable but not hot.

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#### **Step 6: Glaze and Serve**

1. Remove the frozen entremet from the mold and place on a wire rack over a tray.

2. Pour mirror glaze evenly over the top, letting it drip down the sides. Work quickly and evenly.

3. Let the glaze set for a few minutes, then transfer to a serving plate.

4. Thaw in the refrigerator for 3–4 hours before serving.

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### Optional Garnishes

* Fresh strawberries or freeze-dried slices

* Edible gold leaf or pearls

* White chocolate curls

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### Final Thoughts

The **Strawberry Cheesecake Entremet** is a balance of familiar comfort and French pâtisserie elegance. While each component is simple on its own, together they create a dessert that’s visually stunning and packed with nuanced textures and flavors. With its glossy finish and vibrant strawberry center, this entremet is sure to steal the show at any gathering.

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