Cake of the Day: Strawberry Cheesecake

Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Ryland Peters & Small share a recipe from the book Flavors of Summer, simply delicious food to enjoy on warm days.

Strawberry and Cream Cheesecake
Serves 12

Some pairings are a match made in heaven – strawberries and cream is one of them. Rather than the traditional biscuit/cookie base, this cheesecake has a delicate almond sponge which pairs perfectly with the strawberries. This is a cheesecake for a special occasion.

CAKE
4 tablespoons butter, softened 
1?4 cup caster/granulated sugar 
1 extra-large egg
1?2 cup ground almonds

FILLING
2 cups strawberries, hulled 
1 cup clotted cream (if unavailable, use crème fraîche) 
2 2?3 cups cream cheese
1?2 cup double/heavy cream 
1?2 cup caster/granulated sugar 
4 eggs

TOPPING
1 cup double/heavy cream, whipped to stiff peaks
2 cups strawberries, halved
A 9-inch round springform cake pan, greased and lined

Preheat the oven to 350°F.
For the base, mix the butter and sugar in a large mixing bowl until light and creamy. Add the egg and whisk again. Fold in the ground almonds, then spoon the mixture into the prepared cake pan. Bake in the preheated oven for 10–15 minutes until golden brown, then leave the base in the pan to cool.

When you are ready to prepare the filling, preheat the oven to 325°F. Wrap the outside of the pan in plastic wrap and place in a roasting pan half full with water, ensuring that the water is not so high as to spill out. Set aside.

For the filling, blitz the strawberries, clotted cream, cream cheese, cream, sugar and eggs in a blender until smooth.

Pour the strawberry cream over the sponge base, then transfer the cheesecake, in its water bath, to the preheated oven and bake for 50–60 minutes until the cheesecake is set but still wobbles slightly in the center. Remove the cheesecake from the water bath and slide a knife around the edge of the pan to release the cheesecake and prevent it from cracking. Leave to cool completely in the pan, then chill in the refrigerator for at least 3 hours before serving.

When you are ready to serve, remove the cheesecake from the pan and place on a serving plate. Spread the whipped cream over the top of the cheesecake, then arrange the strawberries over the cream. Serve straight away or chill in the refrigerator until ready to serve.

Excerpted from Flavors of Summer by Ryland Peters & Small (Ryland Peters & Small, 2015).

More strawberry cakes to love:

Strawberry Tuxedo Cake

Strawberry Shortcut Cake with Basil Whipped Cream

Buttermilk Cake with Strawberry Buttercream Frosting