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Strawberry Cheesecake Cake

This strawberry cheesecake cake combines creamy cheesecake layers with fresh, juicy strawberries nestled between soft sponge layers. The dessert has a layered, visually appealing look with a smooth, velvety texture and a bright, fruity flavor that captures the essence of summer. It’s a decadent yet approachable treat perfect for celebrations or lazy afternoons.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs at room temperature
  • 150 g sugar
  • 120 g all-purpose flour
  • 250 g cream cheese softened
  • 100 g sugar
  • 1 tsp vanilla extract
  • 250 ml heavy cream
  • 400 g strawberries ripe and sliced
  • 2 tbsp sugar for macerating strawberries
  • 2 tbsp lemon juice freshly squeezed
  • 120 g graham cracker crumbs for crust
  • 50 g butter melted

Equipment

  • Oven
  • Mixing bowls
  • Serrated knife
  • Electric mixer or whisk
  • Spatula
  • Cake turntable (optional)
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan and set aside.
  2. In a large bowl, whisk together the eggs and sugar until the mixture is pale, fluffy, and has doubled in volume, about 5 minutes. This adds air and helps the sponge rise.
  3. Sift the flour over the egg mixture and gently fold it in using a spatula, being careful not to deflate the batter. Pour the batter into your prepared pan and smooth the top with a spatula.
  4. Bake the sponge for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
  5. While the sponge cools, prepare the cheesecake filling: in a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks.
  6. Gently fold the whipped cream into the cream cheese mixture until fully combined. Chill the mixture for about 30 minutes to set.
  7. Slice the strawberries and place them in a bowl. Add sugar and lemon juice, then toss gently to macerate and release their juices. Set aside.
  8. Prepare the graham cracker crust by mixing the crumbs with melted butter until well combined. Press this mixture firmly into the bottom of your cake pan to form an even crust. Chill in the fridge while assembling.
  9. Once the sponge is completely cooled, level it with a serrated knife if necessary. Place the first sponge layer on a serving plate.
  10. Spread a layer of the chilled cheesecake filling over the sponge, then evenly distribute half of the macerated strawberries and their juices on top. Place the second sponge layer over this filling.
  11. Spread the remaining cheesecake filling over the top layer, smoothing it with an offset spatula for an even surface. Decorate with the remaining strawberries and drizzle with any leftover strawberry juice or a thin glaze if desired.
  12. Chill the assembled cake in the refrigerator for at least 4 hours or overnight to allow the layers to set and flavors to meld. Slice with a hot, sharp knife for clean cuts, and serve chilled for best texture and flavor.

Notes

For an extra touch, add lemon zest to the cheesecake filling or use a mix of strawberries and other berries. Make sure to chill the cake thoroughly for clean slices and better flavor melding.