Description
A creamy cheesecake combined with sweet strawberry layers, perfect for impressing guests at parties or enjoying at home.
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 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 vanilla extract.
- In a large bowl, whip egg whites until foamy, add cream of tartar, and gradually add sugar until stiff peaks form.
- Beat in egg yolks one by one and gently fold in sifted flour. Temper the batter with warm milk mixture and pour into the pan; bake for 30 minutes.
- Cool and reserve cake crumbs.
- Preheat oven to 300°F (150°C) and beat cream cheese, sugar, and salt until smooth.
- Add egg, vanilla, and lemon juice; mix in sour cream and flour until smooth. Pour over sponge cake base and bake in a water bath for about 30 minutes. Cool and refrigerate for at least 2 hours.
- Bloom gelatin in cold water; heat strawberry puree, elderflower syrup, and sugar until steaming, then stir in gelatin. Cool and pour over cheesecake layer; refrigerate.
- Whip heavy cream to soft peaks; bloom gelatin in cold milk.
- In a saucepan, heat egg yolk, sugar, and elderflower syrup; stir in bloomed gelatin, then whisk in cream cheese and strawberry puree. Fold in whipped cream and pour over gelee layer; chill for at least 4 hours or overnight.
- Whip cream with ground freeze-dried strawberries; crumble reserved cake and mix with ground strawberries.
- Frost cheesecake and press crumb mixture onto sides. Garnish with fresh strawberries and piped whipped cream.
Notes
Ensure all ingredients are at room temperature for better mixing. Be gentle when folding in whipped cream for the mousse to keep it light and airy.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, strawberry, dessert, baked cheesecake