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Strawberry Cheesecake with Cream Cheese and Yogurt Filling

by Adina 08/04/2018 6 comments

strawberry cheesecake yogurt filling

This is a repost from May 2015.

The best strawberry cheesecake I have ever made, a soft base with a delicious cream cheese, yogurt and heavy cream filling, topped with beautiful and aromatic strawberries.

This Strawberry Cheesecake with Cream Cheese and Yogurt Filling has been a standard in my kitchen for more than 8 years now, I bake it every spring at least two or three times. And I have an acquaintance that orders this cake for her birthday in May every year, it must be the 4th or 5th year in a row now.

strawberry cheesecake 6 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

Strawberry Cheesecake with Cream Cheese and Yogurt Filling

Ingredients for the Strawberry Cheesecake with Cream Cheese and Yogurt Filling

This Strawberry Cheesecake is really good, I have never eaten a better strawberry cake. You can make it using other berries as well, I tried it with raspberries also, but still I like the strawberry original best. The cheese layer is so fine and not overly sweet and tastes wonderfully of strawberries, the cake base is soft and sweet and almost melts in your mouth. Other benefits of the cake: it is easy to make, but it will still look impressive on your coffee table.

strawberry cheesecake 2 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

I use a combination of cream cheese, creamy yogurt and heavy cream to make the filling, probably my favorite combination for a no bake cheesecake. Make sure to use pure heavy/double cream and not a sweetened version of it.

strawberry cheesecake 5 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

I use Dr. Oetker gelatin sheets to help set the filling. For more details about working with gelatine see this post No Bake Ricotta Sour Cream Cheesecake with Raspberries.

6 gelatin sheets from Dr. OetkerGelatine Weiss, Gold Extra (Dr.Oetker) 3pk%name Strawberry Cheesecake with Cream Cheese and Yogurt Filling are the equivalent of 1 Dr. Oetker packet of gelatin, which weighs 9 g/0.3 oz and it’s enough to bind 500 ml/ 2 cups liquid (that’s what the package says, but I always use gelatin according to the recipe instructions). When using ground gelatin instead of gelatin leaves, follow the packet’s instructions, mine says that I have to mix the ground gelatin with 4-6 tablespoons cold water and let it bloom for 10 minutes. Dissolve the gelatin and mix with the filling as instructed in the recipe.

1 packet Dr. Oetker red fruit tart glaze Dr. Oetker Tortenguss Rot (Red Cake Glaze )- 3 pack%name Strawberry Cheesecake with Cream Cheese and Yogurt Filling for 250 ml/1 cup water or water mixed with juice weighs 12 g/0.4 oz. I always follow the packet’s instructions when I make the glaze. If you cannot find red glaze, clear one is ok as well, the difference is not very noticible, as the strawberries have so much color themselves.

1 packet Dr. Oetker cream stabilizer Dr. Oetker Sahnesteif ( Whip Cream Stabilizer ) -5 pack%name Strawberry Cheesecake with Cream Cheese and Yogurt Filling weighs 8 g/ 0.3 oz.

strawberry cheesecake 4 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

Other strawberry desserts:

Strawberry Mousse Charlotte with Ladyfingers and Cream

Amazing Strawberry Tiramisu with Mascarpone and Quark

Fluffy Oven Pancakes with Strawberry Honey Sauce

Brownie Strawberry Torte with Condensed Milk Filling

strawberry cheesecake 1 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

strawberry cheesecake 3 150x150 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

Strawberry Cheesecake with Cream Cheese and Yogurt Filling

Share this on WhatsAppThis is a repost from May 2015. The best strawberry cheesecake I have ever made, a soft base with a delicious cream… Cakes Strawberry Cheesecake with Cream Cheese and Yogurt Filling European Print This
Serves: 14 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 140 g/4.9 oz butter
  • 280 g/ 9.8 oz, about 4-5 eggs depending on size, weigh the whole eggs (before breaking them)
  • 280 g/ 9.8 oz granulated sugar
  • 140 g/ 4.9 oz flour
  • 600 g/ 21 oz strawberries, divided 100 g + 100 g + 400 g
  • 200 g/ 7 oz cream cheese
  • 150 g/ 3/5 cup yogurt
  • 200 g/ 7 oz heavy cream
  • 60 g/ ¼ cup + 1 tablespoon granulated sugar
  • 2 tablespoons vanilla sugar
  • 6 Dr. Oetker leaves gelatin (Note 1)
  • 1 packet Dr. Oetker red fruit tart glaze for 250 ml water (Note 2)
  • 2 tablespoons granulated sugar
  • 100 g/ 3.5 oz heavy cream
  • 1 packet Dr. Oetker cream stabilizer (Note 3)
  • thinly sliced almonds, about 100 g/ 3.5 oz

Instructions

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Prepare a 26 cm diameter/ 10 inch springform pan by greasing it with butter. 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.
Melt the butter in a small pan and leave to cool down until ready to use.
Weigh the eggs, leave one aside and separate the others. 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. Add the flour, stir gently to incorporate, than add the egg whites and finish by adding the melted butter. Pour the batter into the springform and bake for about 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave to cool in the pan for about 10 minutes, take out of the pan and leave to cool completely on a wire rack. When cool, divide the cake into 2 equal slices using a long knife.
To make the filling start by soaking the gelatin leaves Gelatine Weiss, Gold Extra (Dr.Oetker) 3pk%name Strawberry Cheesecake with Cream Cheese and Yogurt Filling in cold water for about 10 minutes or according to the packet's instructions. I use Dr. Oetker gelatin sheets to help set the filling. For more details about working with gelatine see this post No Bake Ricotta Sour Cream Cheesecake with Raspberries.
In the meanwhile blend 100g/ 3.5 oz strawberries. Add the cream cheese, yogurt, sugar and vanilla sugar and mix everything well together.
Beat the heavy cream until stiff and set aside. Chop another 100 g/ 3.5 oz strawberries into small pieces and set aside.
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 for some seconds until completely dissolved. Do not overheat the gelatine, it shouldn't start to boil at all. Take away from the heat and start incorporating the cream cheese mixture a tablespoon at a time. Only add the next tablespoon of filling when the previous is completely incorporated. Proceed until all the filling is incorporated. Add the chopped strawberries and mix in very gently.
Wait for a couple of minutes until the filling starts to set. In this case the filling will start setting quickly so it is better to have the heavy cream ready to use.
Fold in the stiff heavy cream gently.
Place one slice of the base on a cake plate. Set a metal cake ring around it and fit 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.
Prepare the fruit tart glaze powder according to the packet's instructions or as following:
Place the fruit tart glaze powder Dr. Oetker Tortenguss Rot (Red Cake Glaze )- 3 pack%name Strawberry Cheesecake with Cream Cheese and Yogurt Filling 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. 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.
Place the cake in the fridge overnight. Shortly before serving remove the ring. Toast the almond slices in a pan without using fat and shaking the pan often to avoid burning the almonds. Transfer to plate and let cool completely.
Beat another 100 g heavy cream slowly adding 1 packet of Dr. Oetker cream stabilizer until stiff. Spread the cream on the sides of the cake and coat with the almonds. Best way to do Dr. Oetker Sahnesteif ( Whip Cream Stabilizer ) -5 pack%name Strawberry Cheesecake with Cream Cheese and Yogurt Filling is to place some almonds on a flat pastry scraper and use that to place them on the edges of the cake.

Notes

Note 1: 6 gelatin sheets from Dr. Oetker are the equivalent of 1 Dr. Oetker packet of gelatin, which weighs 9 g/0.3 oz and it’s enough to bind 500 ml/ 2 cups liquid (that’s what the package says, but I always use gelatin according to the recipe instructions). When using ground gelatin instead of gelatin leaves, follow the packet’s instructions, mine says that I have to mix the ground gelatin with 4-6 tablespoons cold water and let it bloom for 10 minutes. Dissolve the gelatin and mix with the filling as instructed in the recipe. Note 2: 1 packet Dr. Oetker red fruit tart glaze for 250 ml/1 cup water or water mixed with juice weighs 12 g/0.4 oz. I always follow the packet’s instructions when I make the glaze. If you cannot find red glaze, clear one is ok as well, the difference is not very noticible, as the strawberries have so much color themselves. Note 3: 1 packet Dr. Oetker cream stabilizer weighs 8 g/ 0.3 oz.

strawberry cheesecake 4 Strawberry Cheesecake with Cream Cheese and Yogurt Filling

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6 comments

Ireen Baxton 07/07/2015 - 00:31

The first time I baked a cake to my grandma’s birthday. Actually, I thought that would be quite difficult, but thanks to your detailed specifications the baking was no problem for me. The cake was really very, very delicious and my grandma overjoyed!

Reply
Adina 07/07/2015 - 08:03

Thank you, Ireen. It is very nice to hear that.

Reply
monika 08/04/2018 - 21:33

I don’t think I can get the same products…so I have some questions:
6 leaves gelatin = HOW MANY GRAMS of GELATIN do I need?
1 packet red fruit tart glaze for 250 ml water = Can you link to this product because I don’t know what it is or how many GRAMS of it?
1 packet Dr. Oetker cream stabilizer = Can you link to this product because I don’t know what it is or how many GRAMS of it?
Thanks!

Reply
Adina 09/04/2018 - 12:34

Hi Monika. That’s always a bit of a problem with different countries, different products, I suppose one has to experiment a little to know what works best. That is why I always recommend working with Dr. Oetker products, not only because I think they are pretty good (and definitely not because I am sponsored by them, because I am NOT), but because, as far as I know they are pretty international, more than other similar brands.
6 gelatin sheets from Dr. Oetker are the equivalent of 1 Dr. Oetker packet of gelatin, which weighs 9 g/0.3 oz and it’s enough to bind 500 ml/ 2 cups liquid (that’s what the package says, but I always use gelatin according to the recipe instructions). When using ground gelatin instead of gelatin leaves, follow the packet’s instructions, mine says that I have to mix the ground gelatin with 4-6 tablespoons cold water and let it bloom for 10 minutes. Dissolve the gelatin and mix with the filling as instructed in the recipe.
1 packet Dr. Oetker red fruit tart glaze for 250 ml/1 cup water or water mixed with juice weighs 12 g/0.4 oz. I always follow the packet’s instructions when I make the glaze. If you cannot find red glaze, clear one is ok as well, the difference is not very noticible, as the strawberries have so much color themselves.
1 packet Dr. Oetker cream stabilizer weighs 8 g/ 0.3 oz.
I will link all these products in the recipe above.
Good luck with baking the strawberry cheesecake, it is my favorite and it tastes great every time I make it. 🙂

Reply
Sissi 08/04/2018 - 22:32

What a gorgeous looking cake, Adina! I can see you have lots of experience because it looks just perfect and professional. I cannot imagine how clumsy my own cakes are…. (not to mention the layered ones!).

Reply
Katerina 10/04/2018 - 13:57

What a luscious cheesecake! Strawberries are in season now here and you inspired me!

Reply

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