!! Scroll down for English.

Cheesecake-ul asta a fost o adevarata surpriza. Incredibil de cremos si atat de bun ca ne-am batut pe ultima felie. Combinatia dintre cheesecake-ul vanilat si mousse-ul de ciocolata a fost foarte reusita si l-as repeta oricand, poate si cu alte fructe de sezon, precum visine sau zmeura.

Ingrediente:
Crusta:

• 150g biscuiti cu tarate
• 60g unt topit

Umplutura cheesecake:

• 600g crema de branza
• 200g smantana acra
• 4 oua
• 150g zahar
• 1 lingurita extract de vanilie

Mousse de ciocolata:

• 150g ciocolata neagra
• 100ml frisca lichida
• 400ml frisca batuta cu 2 linguri de zahar pudra
• Sos de capsune cu cardamom:
• 200g capsune, feliate
• 50g zahar
• 2 pastai cardamom, zdrobite

Instructiuni:

1. Pentru crusta, se faramiteaza biscuitii bine apoi se amesteca cu untul topit. Se transfera compozitia intr-o tava rotunda si se preseaza bine cu varfurile degetelor sau cu fundul unui pahar.
2. Pentru umplutura, se combina toate ingredientele intr-un bol si se mixeaza bine. Se toarna umplutura peste crusta.
3. Pentru a coace cheesecake-ul, se sigileaza tava cu folie de aluminiu, apoi se pune intr-o tava mai mare si se toarna apa de jur imprejur. Se da la cuptor la 160C pentru 1 ora. El trebuie sa se inchege, nu sa creasca iar coptul la bain-marie face exact asta.
4. Cand e gata, se ia din cuptor si se lasa sa se raceasca complet.
5. Pentru mousse-ul de ciocolata, se incalzeste 150ml frisca lichida, apoi se ia de pe foc si se adauga ciocolata neagra, rupta bucati. Se lasa sa se odihneasca 5 minute apoi se amesteca pana la omogenizare. Se lasa sa se raceasca la temperatura camerei apoi se incorporeaza frisca batuta bine. Se toarna mousse-ul peste cheesecake si se da la rece cateva ore.
6. Pentru sos, capsunile se fac piuree. Se pun intr-un vas impreuna cu zaharul si cardamomul si se fierb 5-10 minute.  Se ia de pe foc si se lasa sa se raceasca apoi se inlatura cardamomul si se trece sosul printr-o sita fina.
7. Se serveste cheesecake-ul cu sos de capsune.

English!

This cheesecake was a real surprise for me. I love cheesecake and I love chocolate mousse, but I wasn’t expecting them to taste so good combined in the same dessert – chocolate mousse cheesecake. Topped with a strawberry sauce, this cheesecake turns into a delicacy and I will surely be making it again soon, maybe in a different flavor combination because I like variety.

Ingredients:
Crust:

• 150g graham crackers, crushed
• 60g melted butter

Filling:

• 600g cream cheese
• 200g sour cream
• 4 eggs
• 150g sugar
• 1 teaspoon vanilla extract

Chocolate mousse:

• 150ml heavy cream
• 150g dark chooclate, chopped
• 400g heavy cream, whipped with 2 tablespoons powdered sugar
• Strawberry and cardamom sauce:
• 200g fresh strawberries
• 50g sugar
• 2 cardamom pods, crushed

Directions:

1. To make the crust, combine the crackers with the butter and mix well then transfer the mixture in a round cake pan and press it well on the bottom of the pan making sure it is even and compact. Set aside.
2. For the filling, combine all the ingredients in a bowl and mix until smooth. Pour the filling over the crust.
3. To bake the cheesecake, set up a water bath by sealing the cheesecake pan with aluminum foil. Place the pan in a bigger pan and pour water between the two pans. Place them both in the preheated oven at 160C for 1 hour. Watch the cheesecake carefully because it it begins to rise you might have to lower the heat a bit more. The idea is that the cheesecake doesn’t have to rise, but set up like a pudding.
4. When done, remove from the oven and let it cool down in the pan.
5. For the mousse, bring 150ml heavy cream to the boiling point then remove from heat and stir in the chopped chocolate. Mix until melted and smooth then let it cool down. Fold in the whipped cream and pour the mousse over the cheesecake.
6. Refrigerate at least 3 hours before removing from pan and serving.
7. To make the strawberry sauce, puree the strawberries. Pass the puree through a fine sieve then mix it with the remaining strawberries, cardamom and sugar in a saucepan. Cook the sauce for 5-10 minutes then remove from heat and let it cool down then remove and discard the cardamom pods and serve.
8. Slice the cheesecake and top it with strawberry sauce before serving.