Introduction
The strawberry cheesecake cake is a timeless dessert that marries the creamy richness of cheesecake with the light, airy texture of sponge cake, all topped with the bright, sweet flavor of strawberries. It’s a favorite for birthdays, celebrations, and special occasions, loved for its versatility and elegant presentation. Whether you’re a seasoned baker or a novice in the kitchen, this dessert offers a delightful challenge that results in a show-stopping centerpiece for any gathering.
The History
Cheesecake has roots that trace back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC. The Romans later adopted the recipe and spread it throughout Europe. In the United States, modern cheesecake evolved in the 19th century with the invention of cream cheese by William Lawrence in 1872. Strawberry toppings became popular in the 20th century as fresh fruit became more accessible and desserts began to focus more on vibrant flavors and visual appeal. Today, strawberry cheesecake cake is a staple in bakeries and homes alike, blending tradition with innovation.
Ingredients Breakdown
To make a classic strawberry cheesecake cake, you’ll need a combination of ingredients for the crust, the cheesecake layer, the cake layer, and the strawberry topping. The crust typically includes graham cracker crumbs, sugar, and melted butter for a rich, crunchy base. The cheesecake layer calls for cream cheese, sugar, eggs, sour cream or heavy cream, and vanilla extract for a smooth, velvety texture. The cake layer is usually a light vanilla sponge cake made with flour, sugar, baking powder, eggs, milk, and oil. Finally, the strawberry topping can be made from fresh strawberries, sugar, and a bit of cornstarch or gelatin to create a glossy glaze or fruit filling.
Step-by-Step Recipe
- Prepare the Crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Let it cool while preparing the next layers.
- Make the Cheesecake Layer: In a large bowl, beat 24 oz (3 packages) of cream cheese with 1 cup sugar until smooth. Add 1 cup sour cream, 1 tablespoon vanilla extract, and 3 large eggs, one at a time, mixing well after each addition. Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake the Cheesecake: Place the springform pan in a larger baking dish and fill the outer dish with hot water to create a water bath. Bake at 325°F (160°C) for 50-60 minutes, or until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the Cake Layer: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together 1 and 1/2 cups flour, 1 and 1/2 cups sugar, 1 and 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In another bowl, combine 2 large eggs, 1/2 cup oil, 1 cup milk, and 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the chilled cheesecake layer and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.
- Create the Strawberry Topping: In a saucepan, combine 2 cups chopped strawberries, 1/4 cup sugar, and 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in 1 teaspoon vanilla extract. Allow the topping to cool slightly before spreading it over the cake layer.
- Assemble the Cake: Once the cake layer is completely cooled, spread the strawberry topping evenly over the surface. Chill the entire cake in the refrigerator for at least 2 hours before serving for the best texture and flavor.
Tips
- Use room temperature cream cheese to avoid lumps in the cheesecake layer.
- Wrap the springform pan tightly with aluminum foil when creating the water bath to prevent leaks.
- Don’t overmix the cheesecake batter once you add the eggs—this can lead to cracks during baking.
- If you’re making a layered cake, ensure each layer is completely cool before stacking to prevent melting or sliding.
- For a smoother strawberry topping, strain the mixture after cooking to remove seeds.
- Chill the cake thoroughly before slicing to get clean, neat pieces.
- Use a sharp, non-serrated knife for slicing, wiping it clean between cuts for a polished look.
Variations and Customizations
- Chocolate Strawberry Cheesecake: Add cocoa powder to the cheesecake batter or layer a thin chocolate sponge cake between the cheesecake and vanilla cake layers.
- Strawberry Lemon Cheesecake: Add the zest of one lemon and 1 tablespoon of lemon juice to the cheesecake batter for a refreshing twist.
- Gluten-Free Option: Use gluten-free graham crackers for the crust and substitute the flour in the cake layer with a gluten-free flour blend.
- Dairy-Free Version: Use vegan cream cheese, coconut cream instead of sour cream, and a dairy-free cake mix or recipe.
- Mini Cheesecakes: Make individual portions in muffin tins or small springform pans for a fun, portable treat.
- Layered Strawberry Cake: Make multiple sponge cake layers and alternate with cheesecake and strawberry fillings for a more elaborate design.
- Decorative Topping: Garnish with fresh strawberries, whipped cream rosettes, or a dusting of powdered sugar for a beautiful finish.
Health Considerations and Nutritional Value
While strawberry cheesecake cake is a rich and indulgent dessert, there are ways to make it healthier without sacrificing flavor. Traditional versions are high in saturated fat and sugar due to the cream cheese, sour cream, butter, and added sugars. A typical slice can contain 500–700 calories, with high amounts of fat and carbohydrates. To reduce the calorie and fat content:
- Use low-fat or Neufchâtel cream cheese instead of full-fat cream cheese.
- Replace sour cream with plain Greek yogurt.
- Use unsweetened applesauce or mashed banana in place of some of the oil or butter.
- Reduce the amount of sugar in both the cheesecake and cake layers.
- Opt for whole wheat flour or almond flour in the crust or cake layers.
- Use fresh strawberries without added sugar for the topping to add fiber, vitamins, and antioxidants.
These substitutions can significantly lower the calorie and fat content while maintaining a moist and flavorful cake. However, it’s still a dessert best enjoyed in moderation as part of a balanced diet.
Ingredients
- Crust: 1 and 1/2 cups graham cracker crumbs, 1/4 cup sugar, 6 tablespoons melted butter
- Cheesecake Layer: 24 oz cream cheese, 1 cup sugar, 1 cup sour cream, 1 tablespoon vanilla extract, 3 large eggs
- Cake Layer: 1 and 1/2 cups all-purpose flour, 1 and 1/2 cups sugar, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2 large eggs, 1/2 cup oil, 1 cup milk, 1 teaspoon vanilla extract
- Strawberry Topping: 2 cups chopped strawberries, 1/4 cup sugar, 1 tablespoon cornstarch, 2 tablespoons water, 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool completely.
- Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and