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strawberry cheesecake cake recipe

Strawberry Cheesecake Cake

Prep 20 minutes
Cook 30 minutes
Total 1 hour 19 minutes
With creamy cheesecake layers and sweet strawberry filling! So rich, so dreamy. A showstopping dessert for any special occasion!
5 stars (1 ratings)
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Ingredients
  

For the cake layer:

  • 1½ cups all-purpose flour (substitute with gluten-free flour blend if needed)
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter , softened
  • 2 large eggs , room temperature
  • ⅔ cup milk
  • 1 teaspoon vanilla extract

For the cheesecake layer:

  • 16 ounces cream cheese , softened (use light cream cheese for fewer calories)
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream (Greek yogurt works as a tangy substitute)

For the strawberry topping:

  • 2 cups fresh strawberries , hulled and sliced
  • ¼ cup strawberry jam or preserves
  • 1 tablespoon lemon juice

Optional: 2 tablespoons powdered sugar for dusting

  • - The vibrant red strawberries create a stunning visual contrast against the creamy white cheesecake layer , making this dessert as beautiful as it is delicious. If strawberries aren't in season, frozen berries (thawed and drained) can work in a pinch.

Instructions

  • Step 1: Prepare Your Baking Pan
    Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. Pro tip: Wrap the outside of your pan with aluminum foil to prevent any potential leakage during baking.
    Step 2: Make the Cake Batter
    In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Beat in the eggs one at a time, then gradually add the milk and vanilla, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.
    Step 3: Prepare the Cheesecake Mixture
    In a separate bowl, beat the cream cheese until smooth and creamy (about 2 minutes). Add sugar and continue beating for another minute. Mix in the eggs one at a time, then add vanilla and sour cream. The secret to lump-free cheesecake batter is ensuring all ingredients are at room temperature before mixing.
    Step 4: Layer and Bake
    Pour the cake batter into the prepared pan, spreading it evenly. Gently pour the cheesecake mixture over the cake batter. Don't worry if they mix slightly—this creates an interesting marbled effect in the final product. Bake for 40-45 minutes until the edges are set but the center still has a slight jiggle.
    Step 5: Cool the Cake
    Turn off the oven, crack the door open, and let the cake cool for 10 minutes. This gradual cooling prevents the dreaded center crack that plagues many cheesecakes. Then, remove from the oven and cool completely on a wire rack for about 20 minutes.
    Step 6: Prepare the Strawberry Topping
    While the cake cools, warm the strawberry jam in a small saucepan over low heat. Remove from heat and stir in the lemon juice. Fold in the sliced strawberries, gently coating them with the glaze. Let the mixture cool slightly before arranging on top of the cooled cake.
    strawberry cheesecake cake recipe

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