strawberry cake cheesecake

strawberry cake cheesecake

strawberry cake cheesecake is a classic of pastry. This sweet is especially successful in American cuisine, where hundreds of versions and varieties have emerged from the first. Its origin is usually pointed out in Roman times, but later the European colonists took the recipe to American lands, where they adapted the cake and introduced cream cheese or Philadelphia cheese into the recipe. 

Some readers have referred to this cake as cheese cake , it can also be called this way, although I have always known it as cheese cake and since the cake that we make with this recipe is not baked, it is known as cold cheese cake .

I have to tell you that I feel a certain weakness for this strawberry cake cheesecake, I think I should tell you that it is my favorite cake, I feel a certain attraction for all kinds of cakes, cakes, biscuits, or cupcakes that have cheese as the main ingredient, I love it! !! I think it is something related to many of you and thanks to that this strawberry cake cheesecake is the most visited recipe on the blog.

This recipe that I bring you today is one of our favorite dessert recipes , the one we have always made, only this time we have renewed it to clarify doubts and improve it substantially, because you deserve it and I know you are going to love it. Just by introducing and changing an ingredient to satisfy the most demanding palates and of course to make it much more special, we will make our own jam to make it a 100% irresistible cake !!!

Read also: Christmas cookie recipes easy

I am going to tell you a little about where this recipe comes from, the first written references that we have of a cheese cake are from Ancient Greece, they were a rich protein content based on cheese and really the flavor of the original recipe differs a lot from The ones we make today, the original recipe spread throughout Europe, the immigrants who traveled to America moved it there and from there they derived today’s recipes.

strawberry cake cheesecake
strawberry cake cheesecake

There are so many varieties of strawberry cake cheesecake, with different names and made in different ways that listing them would be a bit complex.

I will leave you the best-known names for these famous and appetizing strawberry cake cheesecake for everyone, there is no one who can resist a cheese cake, the famous New York cheese-cake, which we will make very soon on the blog! !! And along … etc of recipes made with cheese as the main ingredient.

We propose a classic version with a cookie base and decorated with the sweetest fruits: Strawberries. The base of the cake is important so that the cream does not fall apart, so it has to be firm but juicy. That middle ground is achieved by using a mortar or grinder so that the result is (almost) a cookie flour.

MORE INFORMATION ABOUT THIS strawberry cake cheesecake:

The butter that you add should not be cold, since the low temperatures make it difficult for the mixture to be homogeneous. You can use your fingers or a silicone spatula to make sure there are no lumps of butter. One of the tricks to make the base more compact is to bake it for a few minutes at a low temperature in the oven and then let it cool well before pouring in the cream.

To mount the clear remember that the eggs They have to be at room temperature and that the movements should be circular, in order to get air into the mixture. One of the best tricks to make them firm is to add a pinch of salt before beating them.

To decorate, cover your cake with strawberry jam and place sliced ​​strawberries. Avoid placing very large pieces of fruit, so that the bites are nice and it is not loaded.

You have chosen it for special occasions such as birthdays, important family events and this Christmas has been one of the most elaborated by all of you.

Preparation time: 30 minutes

Cook time: 5 minutes

6 diners

Recipe type: Cheese

strawberry cake cheesecake
strawberry cake cheesecake

Ingredients For the cookie base

  • 12 digestive biscuits
  • 75 grams of butter
  • 1 tablespoon of vanilla essence

For the cream cheese

  • 500 ml whipping cream
  • 1 tub of Philadelphia cheese
  • 5 gelatin sheets
  • 50 grams of sugar
  • 125 ml milk
  • 1 kilo of strawberries or strawberries

Elaboration

1.- We take the 12 digestive cookies, you can choose the ones you like the most, and we crush them.

2.- Once crushed we mix them with the melted butter and a tablespoon of vanilla essence. 

 3- We put the mixture in the bottom of the mold and crush, I advise you not to do it with too much force because I have pressed a lot so that it is very squashed and then it was difficult to unmold. We put it in the fridge for 30 minutes.

4.- In a saucepan, we put the Philadelphia cheese and the milk over low heat so that it melts.

5.- We put the gelatin sheets to soak for 4 minutes in cold water and once they have hydrated we add them to the milk and the melted cheese, mix very well and reserve.

6.- On the other hand, we whip the cream with the sugar. Once the cream is mounted, we mix it with the melted cheese. Remember that you always move envelopes so that the whipped cream does not fall. 

7.- Remove the mold with the cookie base from the fridge and cut the strawberries or strawberries into quarters. You can cut them into smaller pieces, I leave that to your choice.

8.- Now we place a little of the cheese and cream mixture and a layer of strawberries.

9.- We place another layer of the cream cheese and again a layer of strawberries.

10.- Cover with another layer of cream and decorate the cake on top with strawberries. We put it for 3-4 hours in the fridge to solidify. Ready a beautiful cake! 

strawberry cake cheesecake

strawberry cake cheesecake

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings 6

Ingredients
  

  • 12 digestive biscuits
  • 75 grams of butter
  • 1 tablespoon of vanilla essence
  • For the cream cheese:500 ml whipping cream
  • 1 tub of Philadelphia cheese
  • 5 gelatin sheets
  • 50 50 grams of sugar
  • 125 ml milk
  • 1 kilo of strawberries or strawberries

Instructions
 

  • 1.- We take the 12 digestive cookies , you can choose the ones you like the most, and we crush them.
  • 2.- Once crushed we mix them with the melted butter and a tablespoon of vanilla essence. 
  • 3- We put the mixture in the bottom of the mold and crush, I advise you not to do it with too much force because I have pressed a lot so that it is very squashed and then it was difficult to unmold. We put it in the fridge for 30 minutes .
  • 4.- In a saucepan we put the Philadelphia cheese and the milk over low heat so that it melts.
  • 5.- We put the gelatin sheets to soak for 4 minutes in cold water and once they have hydrated we add them to the milk and the melted cheese, mix very well and reserve.
  • 6.- On the other hand we whip the cream with the sugar . Once the cream is mounted, we mix it with the melted cheese. Remember that you always move envelopes so that the whipped cream does not fall. 
  • 7.- Remove the mold with the cookie base from the fridge and cut the strawberries or strawberries into quarters . You can cut them into smaller pieces, I leave that to your choice.
  • 8.- Now we place a little of the cheese and cream mixture and a layer of strawberries.
  • 9.- We place another layer of the cream cheese and again a layer of strawberries.
  • 10.- Cover with another layer of cream and decorate the cake on top with strawberries. We put it for 3-4 hours in the fridge to solidify. Ready a beautiful cake! 

Nutritional Info

Carbs47g
Sodium450 mg
Dietary Fiber2gPotassium— mg
Sugar32g Cholesterol125 mg
Fat25g Vitamin A0 %
Saturated17gVitamin C33 %
PolyunsaturatedgCalcium0 %
MonounsaturatedgIron0 %
Trans0gPercentages are based on a diet of 2000 calories a day.
Protein8g
strawberry cake cheesecake

Don’t miss: The best Good Old Fashioned Pancakes

RECIPE FOR THE FAMOUS COLD CHEESECAKE

strawberry cake cheesecake
strawberry cake cheesecake

To make the cheese cake we need a removable mold, if you do not have a mold of this type yet, I recommend that you get one, since the cake will not turn out well with another type of mold that is not removable. I have used the one in the image, I can tell you something about this mold:

Pyrex Classic Metal-Removable mold, 20 cm

It is a mold that can hold up to 230º, it can be washed in the dishwasher and has a great quality / price ratio, I bought it for about € 12 but now I really don’t know what price it is. You can enter amazon and watch from by clicking on the image of the mold . There is also a 26 cm size.

I recommend that you use quality tools since in the long term they will be more profitable than using something very cheap and then it rusts and you do not have it ready when you need it. At the beginning of starting with baking, I bought the molds in Asian stores where everything is very cheap, but after several uses, the oven and dishwasher would end up rusting and when you need it, when you have the cake ready just to put in the mold, you see that has traces of rust, that happens with the molds of these stores … bufff! For that reason I prefer to invest a little more, which is not much, in a quality mold that is always ready when I need it.

I buy almost all the tools and pastry utensils in amazon, the shipping is very fast, very easy to buy and very safe. I would not recommend it if I did not know that you will not regret the purchase.

INGREDIENTS FOR THE CHEESECAKE RECIPE:

  • Ingredients to make the cookie base:
  • 2 packages of cookies type Maria, Digestive, oceanix … etc (depending on the thickness of the base we will use more cookies or less)
  • 100 gr. butter (room temperature)
  • 1 package of peanuts with honey (you can add any type of dried fruit)
  • Ingredients for the cheesecake filling:
  • 400 gr. of liquid cream to mount 35% fat
  • 100 gr. of sugar
  • 2 sachets of curd
  • 500 gr of spreadable cheese ( Philadelphia Cheese style  )
  • Jam: homemade (keep reading I explain how it is made) or bottle of strawberry jam

What are curd envelopes?

They are a preparation in dehydrated form, in powders that are used to make curd or rather a dairy dessert similar to curd just by adding it to hot milk. The ones I buy are sold in a package that contains 16 envelopes of 12gr each. For the cheesecake recipe we are only going to use 2 envelopes of 12gr or 25gr of curd powder.

Servings that come out of this cheesecake

The ingredients used in this recipe are ingredients that you can easily find in any supermarket, they are for about 8/10 portions of a 20 cm diameter cake mold, for a 26 cm mold, they can come out of 10/12 servings.

HOW TO PREPARE THE CHEESECAKE RECIPE

We start at the base, we will continue with the filling for the cake and we will continue with the jam coverage that can be homemade or from the boat.

FOR THE COOKIE BASE:

1 . We will cut the cookies into small portions to be crushed in the kitchen robot with the electric grinder, until they become a powder, once chopped we will mix with the butter and the previously cut honey peanuts. We will form a dough that will serve as a base for the cold cheese cake . 

2 . If we want to remove the cake completely from the mold, we will place a baking paper on the base of the same size as the base, we will cut out with scissors. We will place the dough created with the cookies and butter on the base of the mold, covering the entire base evenly, we will help ourselves with a silicone spatula or with the palm of the hand and the fingers will cover the entire base of the mold. I used a smaller base to flatten the base well and make it completely level.

3 . We will let it cool in the fridge until it is strong enough to support the weight of our cheesecake. About 15/20 minutes will be enough to get a stable and firm base.

FOR THE CHEESECAKE FILLING:

strawberry cake cheesecake
strawberry cake cheesecake

I’m going to explain how to prepare the cake filling:

1 . We will heat the cream in a saucepan over low heat, we will incorporate the sugar and stir with the cream, we will mix with the cheese, add the curds, which we will have diluted in a little milk. I advise following the manufacturer’s recommendations to dilute the curds.

2 . Stir all the ingredients until they are completely dissolved, as soon as the mixture begins to boil  (it is  important that the curd comes to a boil, because if it does not,  the cake may not  set ) set aside immediately so that it does not boil. stick,  excessive heat can burn the mixture and leave a burnt taste that would spoil it completely.

3 . Once the mixture for the  cold cheese cake is obtained,  we will put it in the mold that we have already prepared with the biscuit base. Let it cool in the fridge for approximately 6 hours and once the cold cheese cake has set, we will decorate the surface of the cake with our favorite topping, in this case, strawberry jam.

4 . Unmold the cake once we have decorated the surface and it will be ready to serve.

HOW TO PREPARE CHEESECAKE WITHOUT CURD

For some time you have asked me what is curd and where can you buy it? What other ingredient can you substitute for?

Luckily we have many readers from Mexico, Argentina, Chile and other Latin American countries where curd as such, as it is marketed here in Spain in soluble format, does not exist. That is why I am going to explain an alternative to curd, it is called  neutral gelatin or gelatin  both in wafers and in powder, it is the most advisable and practical way to get our cheese cake to curdle without problems.

INGREDIENTS FOR THE CAKE IF WE DO NOT USE CURD:

We will use either gelatin sheets or powdered gelatin, one of the two.

8 gelatin sheets

15 gr of powdered gelatin

preparation:

I advise you to  always read  the manufacturer’s instructions in each case, since depending on the gelling agent or gelatin you use, it will come with the most appropriate instructions to follow and it is the best way to act to make our recipe a success !!

1 . We will hydrate the gelatin wafers in a container with water, until we see that they have absorbed enough. We will drain the wafers already hydrated, they are a bit difficult to handle in this state, we will help ourselves with a spoon or fork. We will reserve until use.

2 . Heat the cream in a saucepan over low heat, I do not recommend that it boil for a long time since it is very easy for the mixture to stick to us and completely spoil the flavor of our cake.

We will constantly stir the mixture without stopping, incorporate the sugar with the liquid cream, we will mix with the cheese, we will stir all the ingredients well until they are mixed, incorporate the already hydrated gelatin that we had reserved and stir well.

The gelatin in this case is diluted by itself by heat, we will stir all the ingredients very well until its complete dissolution once the cake cools the gelatin or gelatin curdles the mixture and solidifies our cake.

3.   When we have the mixture ready, we will pour it on top of the cookie base that we had reserved. We will let it cool in the fridge so that the mixture sets or solidifies for at least 6 hours. After this time we can decorate our cake with the desired topping, red fruit jam, strawberry, orange etc … we can unmold it, we will have a wonderful cake that we can taste at any time.

STRAWBERRY JAM RECIPE

strawberry cake cheesecake
strawberry cake cheesecake

It is strawberry season, we have to make the most of the flavor that fruits give us in due time, that is why I have decided to make an artisanal strawberry jam, there are no preservatives or colorings involved, it is my first jam and after the magnificent result I think I have gotten the bug to keep trying more fruits with which I will tell you …

A delicious artisan jam made by us to accompany the wonderful cheese cake. You are going to suck your fingers !!! You will not want to try any other.

Ingredients for a 400 gr jam jar:

700 gr of strawberries

500 grams of sugar

1 lemon

HOW TO MAKE HOMEMADE STRAWBERRY JAM

1 . We will select the strawberries that are of the highest quality and not overripe. We will wash the strawberries well and remove the leaves one by one, we will cut them into homogeneous pieces and reserve in a saucepan.

2 . We will squeeze a lemon and reserve the juice.

3 . In a saucepan we will pour the strawberries with the juice of a lemon, let it cook over medium heat for 20/30 minutes, once this time has elapsed, we will add the sugar and we will return to a slightly higher heat for 40 minutes. Although it seems very watery at first as it reduces when the jam cools, it has a thicker consistency.

4 . Let it cool for an hour and it will be ready to taste. You will no longer want more jam than the one they sell because it has a spectacular flavor, you are going to accompany all your toasts and desserts with your own jam. Since we made it at home it has liked it so much that we add it to any appetizer toast and it is to die for !!

DECORATION FOR THE CHEESECAKE

Normally we always use for decoration details that seem more or less attractive to the eye in order to eat them later.

Depending on the fruit with which you have made the jam or chosen to cover the cake, you can decorate the surface with some succulent strawberries, some minimalist raspberries or even some green mint leaves will flavor our cake in a very refreshing way.

I hope with my ♥ heart ♥ that you liked this renewed cheesecake as much or more than I did, we have tried to improve it to enjoy it with all of you. Thank you for trusting in buzzrecipes.com for the preparation of your desserts.

strawberry cake cheesecake

Anna

Anna is a registered dietitian with a bachelor’s degree and a certificate in general nutrition. she is started as a nutritionist clerk in 2017 and moved to buzzrecipes in 2018. she is now manages author communications, topic selection, and medical review of all nutrition content.

Recommended Articles

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating