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1
Preheat the oven to 180 degrees Celsius (160 C. if using convection oven).
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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.
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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.
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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.
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5
While the cheesecake cools, make the mousse. Blend the strawberries in a food processor then strain through a fine mesh colander.
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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.
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7
Rehydrate the gelatin in water according to package directions. Drain and add to the hot strawberry mixture.
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8
Separately, whisk the cream into soft peaks and set aside in the refrigerator.
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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.
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10
Carefully fold the whipped cream into the strawberry mixture. Do the same with the egg whites.
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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.
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12
The next day, unmold the cheesecake and remove the aluminum foil.
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13
Decorate the top with the sliced strawberries.
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14
In a sauce pot, dissolve the sugar, water, and gelatin. Baste the tops of the strawberries. Refrigerate until cool and serve.
