Strawberry Double Cheese Cheesecake is a delightful dessert that beckons to be savored on special occasions or simply enjoyed with a cup of coffee on a lazy afternoon. This recipe marries the creamy richness of cheesecake with the vibrant, sweet-tart flavor of strawberries, resulting in a truly indulgent treat. Whether you’re celebrating a birthday, hosting a family gathering, or just treating yourself, this cheesecake delivers a beautiful presentation that dazzles the eyes and tantalizes the taste buds.

Why you’ll love this dish

What sets this Strawberry Double Cheese Cheesecake apart? It’s not just a dessert; it’s an experience. The layers of fluffy mousse, luscious baked cheesecake, and bright strawberry gelee create a harmonious blend of textures and flavors. This recipe is perfect for anyone wanting to impress guests or simply enjoy a slice of heaven at home. It’s a wonderful combination of lightness from the mousse and the richness of the cheesecake, making it suitable for all palates.

"The Strawberry Double Cheese Cheesecake was a hit at our family gathering! The flavors were incredible, and it looked stunning on the table." – Happy Baker

Preparing Strawberry Double Cheese Cheesecake

Making this cheesecake might seem like a meticulous process, but it’s quite rewarding. You’ll start by creating a light sponge cake, which serves as the base. Following that, you’ll prepare the baked cheesecake and finish with a creamy strawberry mousse topped with a glistening strawberry gelee. In just a few steps, you’ll be on your way to creating a stunning dessert that not only looks great but tastes even better.

Gather these items

To bring this gorgeous cheesecake to life, here’s what you’ll need:

• For the Sponge Cake:

  • 45g milk
  • 30g neutral oil (e.g., grapeseed)
  • 1/8 tsp kosher salt
  • 1/2 tsp vanilla extract
  • 3 large eggs, separated
  • 1/4 tsp cream of tartar
  • 75g granulated sugar (preferably superfine)
  • 80g cake flour, sifted

• For the Baked Cheesecake:

  • 165g full-fat cream cheese, room temperature
  • 50g granulated sugar
  • 1/4 tsp kosher salt
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 3/4 tsp lemon juice
  • 80g sour cream, room temperature
  • 5g (2 tsp) cake flour
  • 2g (scant 3/4 tsp) powdered gelatin
  • 10g cold water
  • 85g strawberry puree
  • 10g elderflower syrup (or more strawberry puree)
  • 5-15g granulated sugar (to taste)

• For the Strawberry Cheesecake Mousse:

  • 125g heavy cream, cold
  • 3.5g powdered gelatin
  • 20g cold milk
  • 1 large egg yolk (~18-20g)
  • 40g granulated sugar
  • 20g elderflower syrup (or water)
  • 65g cream cheese, room temperature
  • 65g strained strawberry puree, room temperature
  • 80g heavy cream, cold
  • 5g freeze-dried strawberries, finely ground
  • Sponge cake crumbs (reserved from cake)
  • Fresh strawberries for garnish

Remember, you can substitute fresh strawberries for the puree when they are in season or try different berry combinations for a unique flavor!