Strawberry Mousse Cheesecake

• 1 vanilla bean
• 3 7/8 cups cream cheese
• 1/2 cup heavy cream
• 1 3/4 tablespoons butter melted
• 1 3/8 cups sugar
• 2 tablespoons flour
• 1/2 lemon freshly juiced
• 4 eggs
• 2 yolks
• 2 3/4 cups strawberries cleaned with stems removed
• 6 3/8 tablespoons sugar divided
• 1/2 lemon freshly juiced
• 3 sheets gelatin
• 7/8 cup heavy cream
• 3 egg whites
• 1 pinch salt
• 1 handful strawberries quartered
• 1 tablespoon sugar
• 5 3/8 tablespoons water
• powdered gelatin or agar-agar

1. Preheat the oven to 180 degrees Celsius (160 C. if using convection oven).
2. Open the vanilla bean and scrape out the seeds into a bowl. Add to it the cream cheese, heavy cream, melted butter, sugar, flour, lemon juice, and eggs to make the cheesecake. Beat until combined.
3. Line with aluminum foil a high-walled 25 to 28 centimeter diameter springform pan. Pour in the batter and drop the pan onto the counter a few times to remove all the bubbles.
4. Add the cheesecake to the oven and lower the heat to 150 degrees Celsius (130 C. if using convection oven). Bake 80-90 minutes and let cool inside the oven.
5. While the cheesecake cools, make the mousse. Blend the strawberries in a food processor then strain through a fine mesh colander.
6. Mix the strained strawberries with the lemon juice and 40 grams of sugar in a sauce pot. Simmer 10 minutes to concentrate the flavor.
7. Rehydrate the gelatin in water according to package directions. Drain and add to the hot strawberry mixture.
8. Separately, whisk the cream into soft peaks and set aside in the refrigerator.
9. In another bowl, whisk the egg whites with the salt. When the mixture starts to gain volume, add in the remaining 40 grams of sugar spoonful by spoonful.
10. Carefully fold the whipped cream into the strawberry mixture. Do the same with the egg whites.
11. Pour the strawberry mousse over the cooled cheesecake. Tap the pan on the countertop a few times to get the mousse into all the crevices. Refrigerate overnight.
12. The next day, unmold the cheesecake and remove the aluminum foil.
13. Decorate the top with the sliced strawberries.
14. In a sauce pot, dissolve the sugar, water, and gelatin. Baste the tops of the strawberries. Refrigerate until cool and serve.

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Taken from www.yummly.com/recipe/Strawberry-Mousse-Cheesecake-632254 (may not work)