Description
A delightful cheesecake combining creamy cheese flavors with the sweet, tangy taste of strawberries, perfect for parties and celebrations.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and 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 and 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.
- Preheat the oven to 300°F (150°C). Beat cream cheese, sugar, and salt until smooth in a large bowl.
- 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 and bake in a water bath for about 30 minutes. Cool and refrigerate for at least 2 hours.
- Bloom the gelatin in cold water. Heat the strawberry puree, elderflower syrup, and sugar until steaming. Stir in the gelatin until dissolved and cool the mixture.
- Pour the cooled mixture over the baked cheesecake layer and refrigerate.
- 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.
- 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.
Notes
Ensure all ingredients are at room temperature before starting for better mixing. Be gentle when folding in the whipped cream for the mousse to keep it light and airy.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, strawberry, dessert, double cheese