Chocolate Dipped Strawberry Mousse Cake

Chocolate Dipped Strawberry Mousse Cake

For the Base:

• 1 ½ cups crushed graham crackers
• 5 tablespoons melted butter

For the Baked Layer:

• 2 (8 oz) packages cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• ½ cup sour cream

For the No-Bake Layer:

• 1 cup mascarpone cheese
• 1 cup whipped cream
• ¼ cup sugar

For the Topping:

• Strawberry sauce (for drizzle)
• Fresh strawberries (for garnish)

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Instructions:

For the Base:

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix the crushed graham crackers with the melted butter until the mixture is well combined.
3. Press this mixture into the bottom of a 9-inch springform pan to form an even crust.
4. Bake for 10 minutes, then remove from the oven and set aside to cool.

For the Baked Layer:

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the sour cream until fully combined.
4. Pour the cream cheese mixture over the cooled graham cracker crust.
5. Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
6. Let the baked layer cool completely at room temperature, then refrigerate for at least 2 hours or overnight.

For the No-Bake Layer:

1. In a separate bowl, whisk together the mascarpone cheese, whipped cream, and sugar until smooth and thickened, forming a mousse-like texture.
2. Once the baked layer has chilled and set, spread the mascarpone mousse evenly over the cheesecake layer.

For the Topping:

1. Drizzle strawberry sauce generously over the mousse layer.
2. Garnish with fresh strawberries on top for a fresh and colorful finish.

To Serve:

• Allow the cake to chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the layers to fully set.
• Once ready, remove the cake from the springform pan and place it on a serving platter.

Enjoy your delicious Chocolate Dipped Strawberry Mousse Cake!