Strawberry Yogurt Cheesecake

This strawberry yogurt cheesecake is one of the best cheesecakes ever! A soft cake filled with cream cheese, yogurt, and cream and topped with beautiful fresh strawberries.

I've been baking this strawberry yogurt cheesecake for more than 10 years now; I bake it at least two or three times every spring. I have an acquaintance who orders this cake for her birthday in May every year; it must be the fourth or fifth year in a row now.

The yogurt and cream cheese layer is so fine, not overly sweet, and tastes wonderfully of strawberries; the cake base is soft and sweet and almost melts in your mouth.

Other advantages of this fresh strawberry cheesecake are that it is easy to make and will still look impressive on your coffee table.

Recipe ingredients

How to make strawberry yogurt cheesecake?

Make the cake

• Melt and cool the butter.
• Beat egg whites in one bowl and egg yolks and sugar in another one. Fold the flour into the egg yolk mixture, then fold in the egg whites and butter.
• Bake for 30 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Once cool, slice the cake in half horizontally.

Make the filling

• Gelatin: Soak and dissolve it.
• Strawberries: While the gelatin soaks, blend 100 g/ 3.5 oz of the strawberries and chop another 00 g/ 3.5 oz strawberries into small pieces.
• Mix the blended strawberries with cream cheese, yogurt, sugar, and vanilla sugar. Beat the heavy cream until stiff and set aside.
• Filling: Start incorporating the cream cheese mixture one tablespoon at a time into the gelatin. Only add the next tablespoon of filling when the previous one is completely incorporated. Proceed until all the filling is incorporated. Add the chopped strawberries and mix in very gently.
• Add heavy cream: Wait a few minutes until the filling begins to set, as it will start setting quickly. Have the heavy cream ready to use, then gently fold it into the cream cheese mixture.

Assemble the cheesecake

• Place one cake slice on a platter and set a metal cake ring around it.
• Add the filling and cover it with the second cake slice. Press gently.
• Slice the remaining strawberries and arrange them on top.
• Prepare the glaze according to the packet's instructions and carefully pour it on top of the strawberries.
• Refrigerate the cake until the next day. Carefully remove the ring before serving.
• Decorate: Spread freshly whipped cream around the edge of the yogurt strawberry cheesecake and coat it with the roasted flaked almonds.

Homemade cake glaze

• Combine: Whisk 250 ml/ 1 cup water or a mixture of clear (or red) fruit juice and water with 1 tablespoon lemon juice, 2 tablespoons potato starch, and 1 tablespoon granulated sugar in a small saucepan. The mixture should be completely smooth.
• Bring to a boil, stirring continuously. Let bubble once; the mixture should be clear now.
• Let cool for one minute and use to glaze the strawberries on the cake.

Good to know!

Always use a kitchen scale in baking (the Amazon affiliate link opens in a new tab); cup measuring is very imprecise and might ruin your cakes.

The strawberry yogurt cheesecake has to be baked one day in advance, as the filling needs at least 6 hours to set in the refrigerator, preferably overnight.

Carefully dissolve the gelatin without allowing it to boil, as overheating will ruin it. Stir continuously with a spoon until fully dissolved, which happens quickly. Gradually add the dairy mixture one tablespoon at a time to the gelatin, ensuring thorough incorporation before adding more. Once half of the dairy mixture is added, incorporate the rest in slightly larger batches.

Chill the gelatin mixture in the fridge until it just begins to set before adding the whipped cream. Start whipping the cream immediately after placing the mixture in the fridge and check it every few minutes. Avoid letting the gelatin mixture set completely, as it may become clumpy when folding in the whipped cream.

Make ahead and store

Strawberry Yogurt Cheesecake

This strawberry yogurt cheesecake is one of the best cheesecakes ever! A soft cake filled with cream cheese, yogurt and cream, and topped with fresh strawberries.

5 from 1 vote

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Course: Pies and Cheesecakes

Cuisine: German

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 6 hours hours

Total Time: 7 hours hours 15 minutes minutes

Servings: 14 slices

Calories: 433kcal

Author: Adina

Equipment

• ▢
  Electric mixer
• ▢
  springform 26 cm diameter/ 10 inches
• ▢
  Adjustable cake ring mold

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Ingredients 

Cake (Note 1):

• ▢ 140 g unsalted butter ½ cup + 1 tablespoon
• ▢ 5 eggs extra large, divided
• ▢ 265 g granulated sugar
• ▢ 140 g all-purpose flour 1 cup + 1 tablespoon/ 5 oz

Filling:

• ▢ 6 leaves gelatin Dr. Oetker or similar
• ▢ 200 g strawberries divided, 7 oz
• ▢ 225 g cream cheese 1 cup/ 8 oz
• ▢ 125 g yogurt ½ cup/ 4.5 oz
• ▢ 60 g granulated sugar ⅓ cup
• ▢ 2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
• ▢ 200 g heavy cream ¾ cup + 2 tablespoons

Topping:

• ▢ 400 g strawberries 14 oz
• ▢ 1 packet fruit tart /cake glaze, Note 2
• ▢ 2 tablespoons granulated sugar
• ▢ 100 g flaked almonds 1 cup/ 3.5 oz
• ▢ 125 ml heavy cream ½ cup

Instructions

• Preheat the oven to 180°C/ 350°F. Butter the springform. Cut a circle and a long stripe of baking paper to fit the bottom and the sides of the pan and cover the springform pan with them.

Cake:

• Melt the butter in a small pan and leave to cool down until ready to use.

  140 g unsalted butter/ ½ cup + 1 tablespoon
• Separate 4 eggs. Beat the egg whites until stiff and set aside.
• Beat the egg yolks and the remaining whole egg with the sugar until pale and creamy.

  265 g granulated sugar/ 1 ⅓ cup
• Add the flour, stir gently to incorporate, then add the egg whites and finish by adding the melted butter.

  140 g all-purpose flour/ 1 cup + 1 tablespoon
• Bake: Pour the batter into the springform and bake for about 30 minutes until a skewer inserted in the middle of the cake comes out clean. Leave to cool in the pan for about 10 minutes, remove from the pan and leave to cool completely on a wire rack.
• Slice: When cool, cut the cake horizontally in two slices.

Filling:

• Soak the gelatin leaves in cold water for about 10 minutes or according to the packet's instructions.

  6 leaves gelatin
• Strawberries: In the meanwhile, blend 100g/ 3.5 oz strawberries and cut another 100 g/ 3.5 on into small pieces.

  200 g strawberries/ 7 oz
• Cheesecake filling: Mix the blended strawberries with cream cheese, yogurt, sugar, and vanilla sugar or vanilla extract.

  225 g cream cheese/ 1 cup + 125 g yogurt/ ½ cup + 60 g granulated sugar/ ⅓ cupn+ 2 tablespoons vanilla sugar OR 1 teaspoon vanilla extract
• Beat the heavy cream until stiff and set aside.

  200 g heavy cream/ ¾ cup + 2 tablespoons
• Dissolve gelatin: Squeeze the gelatin leaves gently to remove the excess water. Place in a pan large enough to hold the whole filling afterward and heat gently until completely dissolved. Do not overheat the gelatin, it shouldn't start to boil at all.
• Combine: Remove the gelatin from the heat and start incorporating the cream cheese mixture into it, one tablespoon at a time. Only add the next tablespoon of filling when the previous one is completely incorporated. Proceed until all the filling is incorporated.
• Add the chopped strawberries and mix in very gently.
• Add heavy cream: Wait a few minutes until the filling begins to set, as it will start setting quickly. Have the heavy cream ready to use, then gently fold in the stiff heavy cream.

Assemble the cake:

• Place one cake slice on a platter. Set a metal cake ring around it and fit it carefully.
• Pour the filling inside the ring, place the second slice of cake on top, and press gently.
• Slice the remaining strawberries. Place on top of the cake to get a nice pattern.

  400 g strawberries/ 14 oz

Glaze:

• Prepare the fruit tart glaze powder according to the packet's instructions or as follows: Place the fruit tart glaze powder in a small pan and mix with the sugar. Add 250 ml/ 1 cup cold water little by little while stirring to avoid getting clumps.

  1 packet fruit tart + 2 tablespoons granulated sugar + water
• Glaze strawberry cheesecake: Bring to a boil while stirring continuously, remove from the heat, let cool down for 1 minute, and spoon over the strawberries, starting in the middle and going slowly around to cover all the strawberries.

  If you are making your own glaze, see Note 2.

Garnish:

• Refrigerate the cheesecake overnight. Shortly before serving, remove the ring.
• Toast the almond slices in a pan without using fat and shake the pan often to avoid burning the almonds. Transfer to a plate and let cool completely.

  100 g flaked almonds/ 3.5 oz
• Decorate cheesecake: Whip the heavy cream until stiff. Spread the cream around the edge of the cake and coat it with the almonds.

  125 ml heavy cream/ ½ cup

Notes

1. Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
2. Homemade cake glaze: Whisk together 250 ml/ 1 cup water or a mixture of clear (or red) fruit juice and water with 1 tablespoon lemon juice, 2 tablespoons potato starch, and 1 tablespoon granulated sugar. The mixture should be completely smooth. Bring to a boil, stirring continuously. Let bubble once; the mixture should be clear now. Let cool for one minute and use to glaze the strawberries on the cake.

Nutrition

Serving: 1slice | Calories: 433kcal | Carbohydrates: 40g | Protein: 10g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 129mg | Sodium: 131mg | Fiber: 2g | Sugar: 29g

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