Welcome to another episode of my baking series “From Classic to Iconic” , where I turn classic desserts into modern entremet cakes.
In episode 8, I’ve made a modern version of one of the most timeless desserts: the Strawberry Cheesecake!
I’ve elevated the traditional cheesecake by introducing more textures with crunch, gel, and mousse, and adding a modern touch by turning it into an entremet cake.
For this cake, I wanted the outside look to represent the flavors inside, which is why I chose to decorate the cake with biscuit bases, strawberry-red chocolate decorations and a cheesecake-colored mirror glaze.
I hope you like this recipe as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Biscuit Base:
- 125 g digestive biscuits
- 65 g butter
- 0.5 tsp lemon zest
- a pinch of salt
- Blend the biscuits into crumbs in a blender.
- Melt the butter over medium heat, take the pot off the heat, and mix the butter with the biscuit crumbs, salt and lemon zest.
