Strawberry Double Cheese Cheesecake

Strawberry Double Cheese Cheesecake is a delicious and eye-catching dessert that combines the rich flavors of cream cheese with fresh strawberries. It’s a perfect treat for special occasions or simply to satisfy your sweet tooth. The smooth cheesecake sits atop a light sponge cake, all topped with a sweet strawberry gelee and creamy mousse.

Why Make This Recipe

This cheesecake stands out because it features layers of flavor and texture. The sponge cake adds a lightness, while the creamy cheesecake filling is indulgent. The strawberry gelee brings freshness, and the strawberry mousse adds a delightful creaminess. Plus, making this cheesecake is a rewarding experience. When you slice into it, the beautiful layers will impress your family and friends.

How to Make Strawberry Double Cheese Cheesecake

Ingredients:

45g milk
30g neutral oil (e.g., grapeseed)
1/8 tsp kosher salt
1/2 tsp vanilla extract
3 large eggs, separated
1/4 tsp cream of tartar
75g granulated sugar
80g cake flour, sifted
165g full-fat cream cheese, at room temperature
50g granulated sugar
1/4 tsp kosher salt
1 large egg, at room temperature
2g (1/2 tsp) vanilla extract
3g (3/4 tsp) lemon juice
80g sour cream, room temperature
5g (2 tsp) cake flour
2g (scant 3/4 tsp) powdered gelatin
10g cold water
85g strawberry puree
10g elderflower syrup (or more strawberry puree)
5-15g granulated sugar (to taste)
125g heavy cream, cold
3.5g (slightly rounded 1 tsp) powdered gelatin
20g milk, cold
1 large egg yolk
40g granulated sugar
20g elderflower syrup (or water)
65g cream cheese, room temperature
65g strained strawberry puree, room temperature
80g heavy cream, cold
5g freeze-dried strawberries, finely ground
Sponge cake crumbs (reserved from cake)
5g freeze-dried strawberries, finely ground
Fresh strawberries

Directions:

Prepare the Sponge Cake: Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper. Heat milk, oil, and salt in a small saucepan until warm. In a large bowl, whisk egg whites until foamy. Add cream of tartar and whisk until stiff peaks form, then gradually add sugar. Mix in yolks and sifted flour. Pour into the pan and bake for about 30 minutes, until golden. Cool and trim to a 6-inch round.
Make the Baked Cheesecake: Preheat the oven to 300°F (150°C) and prepare a water bath. Mix cream cheese, sugar, and salt until smooth. Add egg, vanilla, lemon juice, sour cream, and flour. Pour over the sponge cake and bake for 30 minutes. Chill for at least 2 hours.
Make the Strawberry Gelee: Bloom gelatin in cold water. Heat strawberry puree, elderflower syrup, and sugar until the sugar dissolves. Stir in gelatin until dissolved and pour over the cheesecake. Chill until set.
Make the Strawberry Cheesecake Mousse: Whip heavy cream to soft peaks. Bloom gelatin in milk and heat egg yolk, sugar, and elderflower syrup until thickened. Stir in gelatin mixture, then cream cheese and strawberry puree. Fold in whipped cream.
Finish the Cake: Whip heavy cream with strawberry powder and decorate the cake. Refrigerate until ready to serve. Enjoy!

How to Serve Strawberry Double Cheese Cheesecake

Serve this cheesecake chilled. Slice it into pieces and place fresh strawberries on top for decoration. You can also drizzle some extra strawberry puree or elderflower syrup for added sweetness and flavor.

How to Store Strawberry Double Cheese Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for 3-4 days, but for the best taste, enjoy it within the first couple of days.

Tips to Make Strawberry Double Cheese Cheesecake

Make sure all your ingredients are at room temperature before you start. This ensures a smoother texture.
Don’t skip the chilling time; it helps the cheesecake set properly.
Use fresh strawberries for a better flavor or you can substitute with more strawberry puree if fresh ones are not available.

Variation

You can try different fruit purees to replace strawberries, like mango or raspberry, for a different flavor profile. You can also add a layer of chocolate ganache on top for an indulgent twist.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can prepare this cheesecake a day in advance. Just make sure to store it in the fridge until you are ready to serve.

2. What can I use instead of elderflower syrup?
If you don’t have elderflower syrup, you can use additional strawberry puree or a splash of fruit juice to add flavor.

3. Is it possible to freeze this cheesecake?
Yes, you can freeze the cheesecake before adding the strawberry gelee. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.