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    Where Is My Spoon > Recipes > By Cuisines

    Strawberry Yogurt Cheesecake

    Published by: Adina April 8, 2018 ยท Last modified: July 11, 2024 8 Comments
    Jump to Recipe
    fresh strawberry cheesecake with yogurt and cream cheese

    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.

    the best strawberry cheesecake

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make strawberry yogurt cheesecake?
    • Homemade cake glaze
    • Good to know!
    • Make ahead and store
    • Other strawberry desserts
    • Recipe
    • Strawberry Yogurt Cheesecake
    strawberry cheesecake cream cheese

    Recipe ingredients

    Strawberries: They make or break this cheesecake! The strawberries must also be fresh, very aromatic, and pretty. Using anything less than perfectly ripe and sweet strawberries is not recommended, and frozen strawberries should definitely be avoided - they won't work for this strawberry cheesecake.

    You can make the yogurt cheesecake using other berries as well. I've made it with raspberries and blueberries as well. The cheesecake was delicious, but the strawberry original remains my favorite.

    Dairy: I use a combination of full-fat cream cheese (Philadelphia), creamy Greek-style yogurt, and heavy cream to make the filling, probably my favorite combination for a no-bake cheesecake.

    Gelatin: I use 6 gelatin sheets (the Amazon link opens in a new tab) to set the filling. They are equivalent to one 9g/ 0.3oz packet of gelatin. This amount is sufficient to bind 500ml/ 2 cups of liquid, as indicated on the package. When substituting with ground gelatin, follow the packet's instructions: mix it with 4-6 tablespoons of cold water and let it bloom for 10 minutes. Dissolve the gelatin and incorporate it into the filling as the recipe directs.

    For more details about working with gelatine, see No Bake Ricotta Sour Cream Cheesecake with Raspberries.

    Cake glaze: 1 packet of Dr. Oetker red or clear cake glaze (the Amazon link opens in a new tab) for 250 ml/1 cup water. I always follow the packetโ€™s instructions when making the glaze.

    See the recipe card for full information on ingredients and quantities.

    strawberry cheesecake no bake

    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.

    strawberry cheesecake heavy cream

    Make ahead and store

    The cheesecake with yogurt and strawberries has to be made one day in advance so that the filling has time to set in the fridge.

    Refrigerate leftovers in an airtight container for 2-3 days.

    Other strawberry desserts

    • strawberry charlotte cake with ladyfingers and cream on a flowery kitchen cloth.
      Strawberry Charlotte
    • layered strawberry brownie cake on a high cake platter.
      Strawberry Brownie Cake
    • one square piece of strawberry tiramisu with strawberry sauce dripping from it.
      Strawberry Tiramisu
    • close up of a strawberry swiss roll filled with cream cheese and cream filling.
      Easy Strawberry Swiss Roll

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    strawberry yogurt cheesecake with fresh strawberry topping on a tall cake platter.

    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
    Print Pin Share GrowSaved! Rate
    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
    Prevent your screen from going dark

    Ingredients 

    Cake (Note 1):

    • 140 g unsalted butter ยฝ 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 ยฝ cup/ 4.5 oz
    • 60 g granulated sugar โ…“ cup
    • 2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
    • 200 g heavy cream ยพ 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 ยฝ cup

    Instructions

    • Preheat the oven to 180ยฐC/ 350ยฐF. 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/ ยฝ 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 โ…“ 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/ ยฝ cup + 60 g granulated sugar/ โ…“ cupn+ 2 tablespoons vanilla sugar OR 1 teaspoon vanilla extract
    • Beat the heavy cream until stiff and set aside.
      200 g heavy cream/ ยพ 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/ ยฝ 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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. zsofi says

      November 03, 2019 at 9:25 pm

      Hi, I'm in Germany and I'm not sure what heavy cream would be? Any suggestions on what to use here? Thanks in advance!

      Reply
      • Adina says

        November 03, 2019 at 10:49 pm

        Hi. It's Schlagsahne.

        Reply
    2. Katerina says

      April 10, 2018 at 1:57 pm

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

      Reply
    3. Sissi says

      April 08, 2018 at 10:32 pm

      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
    4. monika says

      April 08, 2018 at 9:33 pm

      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 says

        April 09, 2018 at 12:34 pm

        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. ๐Ÿ™‚

        Reply
    5. Adina says

      July 07, 2015 at 8:03 am

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

      Reply
    6. Ireen Baxton says

      July 07, 2015 at 12:31 am

      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
    5 from 1 vote (1 rating without comment)

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