Strawberry Cream Cheesecake: A Delicious Summer Treat

This Strawberry Cream Cheesecake combines the freshness of strawberries with the rich, creamy texture of a delicate cheesecake filling, all layered between a light and airy sponge cake. The vanilla-infused sponge provides the perfect base for the vibrant, sweet strawberries embedded in the creamy layer, making each slice a delicious blend of flavours and textures. This cake is a summer favourite, showcasing the best of seasonal berries in a truly elegant dessert.

Why you'll love this: This cake offers a refreshing take on the traditional cheesecake, incorporating fresh strawberries not only as a topping, but also as a decorative and tasty border. The light and fluffy sponge cake contrasts beautifully with the creamy cheese layer, providing a satisfying mouthfeel. The hint of lemon zest in the cream adds a subtle brightness that enhances the overall flavor, making this dessert irresistibly delicious and perfectly balanced.

Perfect opportunity: Perfect for spring and summer parties, this strawberry cream cheese cake is perfect for occasions like Mother's Day, bridal showers, or garden parties. Its beautiful presentation, with halved strawberries arranged around the edge, makes it a visually appealing centerpiece that's sure to impress your guests.

Decorating tips: For an extra touch of elegance, arrange fresh strawberry halves around the edge of the cake. Lightly dust the top with icing sugar just before serving to add a touch of sophistication. You can also garnish with fresh mint leaves or drizzle with a strawberry coulis to enhance the visual appeal and add another layer of flavor.

Ingredients:

• 4 medium eggs, at room temperature
• 180 g sugar
• 4 tablespoons hot water
• 45 g butter
• 8 g baking powder
• 140 g flour
• 40 g cornstarch
• 2 teaspoons vanilla extract

Cream filling:

• 400 ml of cold cream
• 2 sachets of cream stabilizer or 4 teaspoons of Sanapart
• 300 g of fromage blanc (light cream cheese)
• 70 g caster sugar
• 1 teaspoon vanilla extract
• Grated zest of half a lemon
• A small bowl of finely chopped strawberries (make sure they are dry)

For the edges:

• Strawberries cut in half lengthwise

1. Gently melt the butter and let it cool (do not boil it).
2. Beat eggs with an electric mixer on high speed, gradually adding hot water and then sugar. Continue beating for about 10 minutes until mixture thickens slightly. Add vanilla extract.
3. Sift together flour, cornstarch and baking powder. Gently fold mixture into eggs using mixer on lowest speed or a spatula, being careful not to deflate eggs.
4. Stir in the cooled melted butter.
5. Line a 26 cm diameter cake tin with baking paper (do not grease the edges). Bake in a preheated oven at 170°C for about 40-45 minutes. Test with a toothpick to check if cooked.
6. For the cream, whip the cold cream with the stabilizer until firm. In a separate bowl, mix the fromage blanc, icing sugar, vanilla and lemon zest. Gently fold in the whipped cream and chopped strawberries.
7. Once the cake has cooled, cut it into horizontal slices. Place the bottom layer on a serving plate, add a ring to the edge and place halved strawberries against it. Spread the cream mixture on top, then cover with the second layer of sponge cake.
8. Refrigerate for at least 3 hours, ideally overnight.
9. Sprinkle with icing sugar before serving.

Appreciate This sumptuous Strawberry Cream Cheesecake, a delicious treat that combines fresh berries with creamy, airy layers to create the perfect summer dessert!