Print

Strawberry Double Fromage Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 63 reviews

A luscious and layered Strawberry Double Fromage Cheesecake featuring a delicate sponge cake base, a creamy baked cheesecake layer, a silky strawberry gelee, and a light strawberry mousse, finished with a strawberry-infused whipped cream and fresh strawberry accents. This elegant dessert balances rich cream cheese flavors with refreshing strawberry notes, perfect for special occasions or a refined treat.

Ingredients

Sponge Cake

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

Baked Cheesecake

  • 165g full-fat cream cheese, at room temperature
  • 50g granulated sugar
  • 1/4 tsp kosher salt
  • 1 large egg, at room temperature
  • 2g (1/2 tsp) vanilla extract
  • 3g (3/4 tsp) lemon juice
  • 80g sour cream, room temperature
  • 5g (2 tsp) cake flour

Strawberry Gelee

  • 2g (scant 3/4 tsp) powdered gelatin
  • 10g cold water
  • 85g strawberry puree (strained or unstrained)
  • 10g elderflower syrup (or more strawberry puree)
  • 5-15g granulated sugar (to taste)

Strawberry Cheesecake Mousse

  • 125g heavy cream, cold
  • 3.5g (slightly rounded 1 tsp) powdered gelatin
  • 20g milk, cold
  • 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

Strawberry Whipped Cream

  • 80g heavy cream, cold
  • 5g freeze-dried strawberries, finely ground

To Finish

  • Sponge cake crumbs (reserved from cake)
  • 5g freeze-dried strawberries, finely ground (to taste)
  • Fresh strawberries

Instructions

  1. Prepare the Sponge Cake: Preheat your oven and grease a suitable baking tin. In a bowl, combine milk, neutral oil, kosher salt, and vanilla extract. In a separate bowl, beat the egg yolks until pale, then add the milk mixture. In another clean bowl, whisk the egg whites with cream of tartar until soft peaks form, then gradually add sugar until stiff peaks are achieved. Fold the egg whites gently into the yolk mixture, then sift the cake flour and fold it in carefully to maintain the airiness. Pour the batter into the prepared tin and bake until golden and springy to the touch. Once cooled, crumble some of the sponge cake for finishing.
  2. Make the Baked Cheesecake Layer: Beat cream cheese until smooth, then add sugar, kosher salt, and mix well. Incorporate the egg, vanilla extract, and lemon juice, followed by sour cream and cake flour. Blend until combined and smooth. Pour over the cooled sponge cake base and bake until set but still slightly wobbly in the center. Allow to cool completely.
  3. Prepare the Strawberry Gelee: Sprinkle gelatin over cold water to bloom. Warm the strawberry puree with elderflower syrup and sugar until sugar dissolves. Remove from heat, add the gelatin, and stir until fully melted. Let the gelee cool but not set completely.
  4. Make the Strawberry Cheesecake Mousse: Bloom gelatin in cold milk. Whisk egg yolk and sugar until thick and pale. Warm the gelatin mixture and slowly incorporate into the egg yolk mixture. Fold in cream cheese and strawberry puree until smooth. Whip the heavy cream to soft peaks and gently fold into the mixture. Chill until set.
  5. Prepare the Strawberry Whipped Cream: Whip the cold heavy cream until medium peaks form. Fold in finely ground freeze-dried strawberries gently to incorporate.
  6. Assemble the Cheesecake: Spread a layer of strawberry gelee over the baked cheesecake once it has cooled. Chill to set the gelee layer. Next, spread the strawberry cheesecake mousse evenly on top and refrigerate until firm. Pipe or spread the strawberry whipped cream on the top of the mousse layer. Sprinkle reserved sponge cake crumbs and additional freeze-dried strawberry powder on top for texture and flavor. Garnish with fresh strawberries for a vibrant finish.

Notes

  • Use room temperature ingredients for best texture, especially cream cheese and eggs.
  • Bloom gelatin properly to avoid clumps in the gelee and mousse.
  • Adjust the sweetness of strawberry gelee and mousse according to the sweetness of your strawberry puree.
  • Freeze-dried strawberries add a concentrated and natural strawberry flavor without adding moisture.
  • This multi-step dessert requires chill time between layers for optimal texture and presentation.

Find it online: https://justsosavory.com/strawberry-double-fromage-cheesecake-recipe/