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Strawberry Cheesecake Cake

A delightful creation combining luscious strawberries with a creamy cheesecake layer, all enveloped within moist vanilla cake. Perfect for special occasions and family gatherings.
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Prep Time 1 hour
Cook Time 32 minutes
Total Time 4 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Cheesecake Layer
  • 360 g cream cheese creamy and rich for that decadent cheesecake layer.
  • 100 g sugar adding sweetness to balance the tang of the cream cheese.
  • 45 g warm milk to help bloom the gelatine.
  • 18 g powdered gelatine ensuring the cheesecake retains its shape.
  • 120 g fresh strawberries offering a fresh and juicy flavor.
  • 10 g lemon juice brightening the flavors.
  • 240 g heavy whipping cream adding fluffiness to the cheesecake layer.
Cake Base
  • 350 g cake flour the base for your cake layers.
  • 150 g sugar sweetening the cake.
  • 15 g baking powder to give the cake a fluffy texture.
  • ½ tsp salt balancing the sweetness.
  • 220 g unsalted butter, room temp for moisture and a rich flavor.
  • 1 tbsp vanilla bean paste infusing a sweet aromatic note.
  • 280 g milk, room temp for a creamy cake batter.
  • 80 g vegetable oil enriching the cake with added moisture.
  • 3 large eggs, room temp binding the cake together.
Strawberry Filling
  • 400 g fresh strawberries for the delicious strawberry filling.
  • 15 g lemon juice enhancing the strawberry flavor.
  • 75 g sugar sweetening the sauce.
  • 1 tsp vanilla extract adding depth to the strawberry mix.
  • ¼ tsp salt balancing flavors.
  • 6 g corn starch thickening the fruit compote.
  • 30 g water needed for the corn starch mixture.
Frosting
  • 300 g chopped white chocolate for a creamy frosting.
  • 300 g cold unsalted butter enriching the cream cheese frosting.
  • 450 g cold cream cheese essential for the frosting.
  • ½ tsp salt to round out the flavors.
  • 3 tsp vanilla bean paste for flavor.
Crust and Garnish
  • 10 plain biscuits / graham crackers for the crunchy crust element.
  • 5 g freeze-dried strawberries for garnish.

Method
 

Preparation
  1. Prepare the strawberry cheesecake and vanilla cake the day before to ensure everything sets properly.
  2. Whip the cream cheese with half of the sugar (50g) until light and fluffy.
  3. Blend the strawberries with lemon juice to make a puree, then sieve it to remove seeds.
  4. Mix the gelatine into the warm milk and allow it to bloom for 5-10 minutes, then microwave for 10 seconds to melt slightly and mix it into the strawberry puree.
  5. Gently mix the prepared strawberry puree with the whipped cream cheese until combined.
  6. Whip heavy cream with the remaining sugar until it reaches soft-medium peaks, then fold it into the strawberry cream cheese mixture.
  7. Pour the cheesecake mixture into a 20 cm (8-inch) cake pan and refrigerate overnight (or freeze for 2-3 hours) until set.
Baking
  1. Preheat your oven to 170°C (340°F), fan assisted, and prepare two 8-inch (20 cm) cake pans by lining with baking paper and greasing the sides.
  2. In a large bowl, combine flour, salt, sugar, and baking powder. Whisk together.
  3. Add room temperature butter and mix on low until it resembles sand.
  4. Pour in half the milk and all the oil and mix on medium for 2 minutes until fluffy.
  5. In a separate bowl, whisk remaining milk, vanilla paste, and eggs. Gradually pour this mixture into the batter.
  6. Carefully divide the cake batter between the two prepared pans and tap gently to release air bubbles.
  7. Bake in the middle of the oven for 30-32 minutes. Test for doneness by inserting a skewer; if it comes out clean, they are ready.
  8. Let the cakes cool in pan for 10 minutes, then transfer to a cooling rack.
Strawberry Compote
  1. Cut half the strawberries into cubes and cook them with sugar, lemon juice, and vanilla over medium heat for about 10 minutes.
  2. Stir in corn starch-water mixture until slightly thickened.
Assembly
  1. Slice the remaining strawberries, coat them in sugar, and chill for 30-40 minutes.
  2. Process biscuits and freeze-dried strawberries to create a crunchy topping.
  3. Place one layer of the vanilla cake down, pipe a ring of cream cheese frosting around the edge, and add strawberry compote and sliced strawberries, topping with more frosting.
  4. Lay the strawberry cheesecake on top, pressing gently, pipe frosting around the edge again and fill with more compote and strawberries.
  5. Place the second vanilla cake layer on top, pressing down gently.
Finishing Touches
  1. Refrigerate for 2-3 hours, then cover the entire cake with cream cheese frosting and create decorative designs.
  2. Decorate with fresh strawberries, mint leaves, and the crunchy biscuit topping.
  3. Allow the decorated cake to chill for 2-3 hours before serving.

Notes

For the fluffiest cake, ensure all your ingredients are at room temperature. Use high-quality white chocolate for the frosting. Substitute fresh strawberries with other fruits for variations. Use a readymade cake base if short on time.