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Strawberry Cheesecake

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Joined: 11 Apr 2006
Posts: 15

PostPosted: Thu May 04, 2006 12:22 pm    Post subject: Strawberry Cheesecake Reply with quote


Sponge Cake

1. 2 eggs
2. 55g sugar
3. 60g cake flour
4. 20g melted butter

Cheese Layer

1. 180g cream cheese (room temperature)
2. 38g sugar
3. 140g plain yoghurt (room temperature)
4. 20ml lemon juice
5. 140ml whipping cream
6. 6g gelatine powder
7. 35ml water

Jelly Layer

1. Strawberry (amount enough to cover the top of the cake)
2. 400ml cranberry juice + apple juice
3. 11g gelatine powder



1. Lined a 9 inch baking pan.
2. Lightly grease a 8 inch cake ring.

Sponge Cake

1. Sieve cake flour and set aside.
2. Beat egg & sugar by sitting in a basin of hot water until thick & fluffy.
3. Fold flour into egg mixture gently.
4. Gently stir in melted butter.
5. Pour batter into baking pan, about 1 cm thick.
6. Bake at 170C for about 10-15 minutes.
7. Let it cool completely. Remove baking paper.

Cheese Layer

1. Microwave or double boil gelatine powder + 35ml of water until gelatine dissolved.
2. Whip up whipping cream to soft peak.
3. Cut cream cheese into pieces and soften it using a microwave.
4. Blend in sugar, yoghurt and lemon juice into (3).
5. Blend in gelatine solution.
6. Blend in whipped cream.

Jelly Layer

1. Wash strawberry & pat dry.
2. Slice/Cut strawberry into desired shape.
3. Microwave or double boil gelatine powder + 50ml of juice until gelatine dissolved.
4. Pour the remaining juice into (3) and mix well.


1. Line cake ring with sponge cake.
2. Pour cheese mixture into cake ring. Chill overnight or until cheese layer is set.
3. Place strawberry onto cheese layer.
4. Slowly pour in a thin layer of jelly mixture. Let it chill for 30 mintues. This is to set the strawberry at its position.
5. Pour in the rest of the jelly mixture. Chill until the jelly layer is set.


- Alternatively, can replace the sponge cake layer with biscuit crumbs.
- I've cut down quite a fair bit on the amount of sugar. Increase it if you have a sweeter tooth.
- No sugar is added to the jelly layer. The sweetness comes from the juices. So if the juices you are using are not too sweet & sour, you may want to add some. But i find it taste just nice without adding the sugar, as the sourish taste from the juices kind of compliment the jelak taste of the cheese layer.
- Find this quite a jelak cake, so cannot take too much at one time.

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