Baked Strawberry Cream Cake
Cake
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Cook Time
7 h 30 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This baked strawberry cream cake is a delightful dessert, perfect for summer gatherings or a special birthday treat. The creamy filling, infused with vanilla and lemon, complements the sweet and slightly tart strawberries beautifully. I've been making this cake for years, and it's always a crowd-pleaser. The biscuit base adds a lovely textural contrast to the smooth filling. It's best to chill the cake overnight to allow the flavors to meld together. This recipe is vegetarian and perfect for anyone who loves a classic cheesecake with a fruity twist.
Ingredients (14 ingredients)
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120 g unsalted butter
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300 g digestive biscuits
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25 g golden caster sugar
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750 g full-fat soft cheese
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200 g golden caster sugar
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4 piece eggs
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200 ml soured cream
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1 tsp vanilla extract
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1 piece lemon
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2 tbsp plain flour
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400 g strawberries
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25 g golden caster sugar
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100 g strawberry jam
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1 tbsp lemon juice
Preparation (4 steps)
Prepare the biscuit base
Preheat the oven to 160°C (140°C fan). Grease a 20cm springform cake tin and line the base with baking parchment. Place 300g digestive biscuits into the Thermomix bowl and crush for 10 Sec./Stufe 8. Transfer the crushed biscuits to a bowl. Add 120g melted butter and 25g sugar and mix until the mixture resembles damp sand. Press the mixture firmly into the base of the tin and up the sides. Chill for 20 minutes.
Prepare the cheesecake filling
Place 750g soft cheese and 200g sugar into the Thermomix bowl and mix for 30 Sec./Stufe 4 until smooth. Add 4 eggs, one at a time, mixing for 10 Sec./Stufe 3 after each addition. Add 200ml soured cream, 1 tsp vanilla extract, and the zest of 1 lemon. Mix for 20 Sec./Stufe 3. Sift in 2 tbsp plain flour and mix for 10 Sec./Stufe 3 until just combined. Scrape the filling over the biscuit base and smooth the surface.
Bake the cheesecake
Put the cheesecake on a baking tray and bake in the preheated oven for about 1 hour 10 minutes, or until the center is just set with a slight wobble. Turn the oven off and leave the cheesecake inside to cool with the oven door ajar for 1 hour. Once cooled, transfer to the fridge and chill for at least 4 hours, or overnight.
Prepare the strawberry topping
Place 400g strawberries in a sieve set above a bowl, then scatter over 25g sugar and toss to combine. Leave the strawberries to macerate for about 1 hour. Tip any strawberry juice from the bowl into the Thermomix bowl with 100g strawberry jam and 1 tbsp lemon juice. Heat for 3 Min./50°C/Stufe 2 until the jam has melted and the mixture is glossy. Toss the strawberries through the jam mixture, then pile over the chilled cheesecake.
Finished cooking? Great! 🎉
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Created by
Sophia Thompson
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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