Ingredients
Method
Preparation of crust
- Preheat the oven to 325°F (160°C) and line a 6×6 inch square pan with parchment paper.
- In a mixing bowl, combine the crushed biscuits, melted butter, and sugar until it resembles wet sand. Press this mixture firmly into the bottom of the prepared pan.
- Bake for 8 to 10 minutes, or until just golden, then allow it to cool completely.
Preparation of cheesecake filling
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and free of lumps.
- Add vanilla extract and egg, mixing gently until just combined.
- Fold in sour cream until fully incorporated, then pour over the cooled crust and spread evenly.
- Bake for 18 to 22 minutes. The cheesecake should be set but still slightly jiggly in the center. Allow it to cool at room temperature, then refrigerate until chilled.
Preparation of strawberry mousse
- Sprinkle gelatin over water in a small bowl, allowing it to bloom for 5 minutes.
- In a saucepan over low heat, heat strawberry puree, sugar, and lemon juice, stirring until the sugar dissolves. Remove from heat, stir in the bloomed gelatin until dissolved, and let it cool.
- In another bowl, whip heavy cream until soft peaks form, then gently fold in the cooled strawberry mixture.
Assembly
- Pour the strawberry mousse over the chilled cheesecake layer, smoothing it with a spatula.
- Refrigerate for at least 3 to 4 hours, or until fully set.
- Once set, lift the dessert using the parchment paper and cut into squares. Top each bar with halved fresh strawberries before serving.
Notes
These bars can be stored in an airtight container in the fridge for up to 4 days and can be frozen for up to 2 months. Consider preparing the crust and cheesecake layer in advance.