Strawberry Double Cheese Cheesecake

If you are a fan of cheesecake and strawberries, then the Strawberry Double Cheese Cheesecake is perfect for you! This dessert combines creamy cheese flavors with the sweet, tangy taste of strawberries. It’s a delightful treat that will impress your family and friends.

Why Make This Recipe

Why should you try making this Strawberry Double Cheese Cheesecake? First, it’s a beautiful and visually appealing dessert that looks great on any table. Second, the combination of flavors is simply irresistible. The smooth cheesecake pairs perfectly with the fruity strawberry layers. Plus, it’s a crowd-pleaser, making it perfect for parties, celebrations, or a sweet treat at home!

How to Make Strawberry Double Cheese Cheesecake

Creating this delightful cheesecake involves a few steps, but the result is worth every effort. Read the instructions carefully, and let’s get started!

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 (preferably superfine)
80g cake flour, sifted
165g full-fat cream cheese, room temperature
50g granulated sugar
1/4 tsp kosher salt
1 large egg, room temperature
1/2 tsp vanilla extract
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 powdered gelatin
20g cold milk
1 large egg yolk (~18-20g)
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

Make the Sponge Cake: Preheat your oven to 350°F (175°C). Line an 8" cake pan with parchment paper. In a small saucepan, heat the milk, oil, and salt until warm. Stir in the vanilla extract. In a large bowl, whip the egg whites until foamy, then add the cream of tartar. Gradually add in sugar until stiff peaks form. Beat in the egg yolks one by one, then gently fold in the sifted flour. Temper the batter by whisking some of it into the warm milk-oil mixture, then fold this back into the main batter. Pour the batter into the prepared pan and bake for 30 minutes or until it springs back when touched. Cool and reserve the cake crumbs.
Make the Baked Cheesecake: Preheat the oven to 300°F (150°C). In a large bowl, beat cream cheese, sugar, and salt until smooth. Add the egg, vanilla, and lemon juice, then mix in sour cream and flour until smooth. Pour this mixture into the pan over the sponge cake base. Bake in a water bath for about 30 minutes. Cool and refrigerate for at least 2 hours.
Make the Strawberry Gelee: Bloom the gelatin in cold water. Heat the strawberry puree, elderflower syrup, and sugar until steaming. Stir in the gelatin until dissolved. Cool the mixture, then pour it over the baked cheesecake layer and refrigerate.
Make the Strawberry Cheesecake Mousse: Whip the heavy cream to soft peaks. Bloom the gelatin in cold milk. In a saucepan, heat egg yolk, sugar, and elderflower syrup, then stir in the bloomed gelatin. Whisk in cream cheese and strawberry puree. Fold in the whipped cream, pour this mixture over the gelee layer, and chill for at least 4 hours or overnight.
Finish the Cake: Whip cream with ground freeze-dried strawberries to medium-firm peaks. Crumble the reserved cake and mix it with ground strawberries. Frost the cheesecake with whipped cream and press on the crumb mixture. Garnish with fresh strawberries and piped whipped cream.

How to Serve Strawberry Double Cheese Cheesecake

Serve this delightful cheesecake chilled. You can cut it into slices and place it on dessert plates. For a nice touch, add extra fresh strawberries or a drizzle of strawberry sauce on top.

How to Store Strawberry Double Cheese Cheesecake

Store any leftover cheesecake in the refrigerator. It is best consumed within a few days. Make sure to cover it with plastic wrap or put it in an airtight container to keep it fresh.

Tips to Make Strawberry Double Cheese Cheesecake

Ensure all ingredients are at room temperature before starting. This helps in better mixing.
Be gentle when folding in the whipped cream for the mousse to keep it light and airy.
Experiment with different fruit purees in place of strawberries to create new flavors.

Variation

You can try adding different flavors to the cheesecake by incorporating other fruits, such as blueberries or raspberries, into the filling or topping.

FAQs

Can I use frozen strawberries for the puree?
- Yes! You can use frozen strawberries. Just make sure to thaw and drain them before making the puree.
How can I tell if my cheesecake is done?
- The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Can I make this cheesecake gluten-free?
- Yes! Use a gluten-free flour blend for the cake and ensure that your other ingredients are gluten-free.

Enjoy baking and indulging in this delicious Strawberry Double Cheese Cheesecake! It’s a treat that anyone can enjoy.