August 28, 2018

Strawberry cheese cake

I located this recipe on strawberry cheese cake in the weekly magazine Søndag (issue 26/2018), and I decided to serve it at the Royal Afternoon Tea as a part of the sweet treats. I decided to make in the classic cheese cake version with a biscuit bottom, cream cheese cake middle and fruit on the top instead of the trifle version in the recipe.

For your own convenience you should make this cheese cake the day before you plan to serve it, so it has time to set in the serving glasses. and thereby make it a easy cake to serve, while entertaining guests.

As other suggestions for cheesecake I could also suggest you to have a look at these cheese cake recipes: ris a la mande cheese cakecheese cake with white chocolate and rhubarbChristmas cheese cake & cheese cake with liquorice and lemon.

Strawberry cheese cake:- 6 portions

  • Cake bottom layer:
  • 50 g butter - melted
  • 25 g white chocolate - finely chopped
  • 75 g savoury biscuit (kammerjunker) - crunched
  • 1 teasoon vanilla sugar
  • 100 g almond - medium chopped
  • Syrup:
  • 200 g strawberries- fresh cut into half size
  • 50 g sugar
  • Cheese cake mixture:
  • 250 g mascarpone
  • ½ dl lemon juice
  • ½ orgaanic lemon - onlt the zest
  • 1 tablespoon vanilla sugar
  • 100 g icing sugar
  • 200 Greek-style yogu with 2% fat or more
  • Fresh fruit:
  • 300 g strawberries - fresh
  • lemon balm (optional)
  1. Cake bottom layer:
  2. Mix together crunched savoury biscuits, chopped chocolate & almond. Mix in the melted butter.
  3. Place the mixture as cake bottom layer in 6 serving glasses.
  4. Syrup:
  5. Add the strawberries and the sugar into a cooking pan, bring the mixture to a gentle simmer.
  6. Let the strawberries until, they are soft. 
  7. Pass the syrup through a sieve.
  8. Store the syrup until later use.
  9. Cheese cake mixture:
  10. Whip the mascarpone, lemon juice & -zest, vanilla sugar and icing sugar together into a airy mass.
  11. Stir in the Greek-style yogurt.
  12. Fill the cheese cake mixture into a pipping bag.
  13. Strawberry cheese cake:
  14. Fill half the cheese cake mixture on top of the cake bottom layer in the serving glasses.
  15. Fill 1-2 tablespoon strawberry syrup on top of the cheese cake layer.
  16. Fill the rest of the cheese cake layer on top of the syrup.
  17. Store the cheese cake portion cold in the refrigerator.
  18. Just before serving decorate the top of the cheese cake with fresh strawberries and lemon balm.

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