Description
A delicious and eye-catching dessert that combines the rich flavors of cream cheese with fresh strawberries, perfect for special occasions.
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Whip heavy cream with strawberry powder and decorate the cake. Refrigerate until ready to serve.
Notes
Ensure all ingredients are at room temperature for a smoother texture. Chill time is essential for proper setting.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, strawberry, dessert, special occasion, creamy