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.

FRESH STRAWBERRY CHEESECAKE

I've been baking this strawberry yogurt cheesecake for more than 10 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 4^th or 5^th year in a row now.

An amazing cheesecake, I have to say! Better than any other probably. A typical German kind of cheesecake: two layers of soft cake, filled with the most aromatic, tastiest filling you can imagine.

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: it is easy to make, but it will still look impressive on your coffee table.

INGREDIENTS FOR STRAWBERRY CHEESECAKE

Strawberries:

• They make or break this cheesecake!
• The strawberries have to be fresh, very aromatic and pretty as well.
• There is no need to attempt making this cake with less than perfectly ripe and sweet strawberries and, please, don't even consider using frozen strawberries, they are completely unsuitable for making 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 cream cheese, creamy yogurt, and heavy cream to make the filling, probably my favorite combination for a no-bake cheesecake.
• The cream cheese I use is always full-fat Philadelphia cheese.
• The yogurt is Greek-style yogurt, I have used both full-fat and low-fat versions over the years and never noticed any difference.
• Make sure to use pure heavy/double cream and not a sweetened version of it.

Gelatin:

• 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. 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 it with the filling as instructed in the recipe.

Cake glaze:

• 1 packet Dr. Oetker red or clear cake glaze for 250 ml/1 cup water.
• I always follow the packet’s instructions when I make the glaze. If you cannot find red glaze, the clear one is ok as well, the difference is not very noticeable, as the strawberries have so much color themselves.
• If you cannot find this particular brand, don't stress about it, use whatever available for such purposes.

How to make 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.

TIPS FOR MAKING FRESH STRAWBERRY CHEESECAKE

• Always use a kitchen scale when baking, cup measuring is very imprecise, it 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.
• Use the best strawberries you can find, they should be juicy, sweet and very aromatic.
• Always read the packet's instructions when working with gelatin.
• Soak the gelatin well before using it. I turn the leaves in the bowl halfway through, just to make sure that the leaves on top are getting properly soaked as well.
• Dissolve the gelatin carefully, NEVER let it come to a boil or it will be ruined. It is a matter of seconds until the gelatin is dissolved, don't leave it unattended and stir continuously with a spoon.
• Add the dairy mixture to the dissolved gelatin one tablespoon at a time, incorporating everything completely before adding the next tablespoon.
• After incorporating about half of the dairy mixture one tablespoon at a time, you can add the rest in slightly larger batches.
• Place the gelatin mixture in the fridge until just beginning to set before adding the whipped cream. In this case, it will not take long, so you should start whipping the cream as soon as you place the mixture in the fridge and check every few minutes or so. The gelatin mixture should not be allowed to set or it will get clumpy when you fold in the whipped cream.

This is a repost from May 2015.

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

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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

Calories: 433kcal

Author: Adina

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Ingredients 

• ▢ Cake:
• ▢ 140 g/ 4.9 oz/ ½ cup + 1 tablespoon unsalted butter
• ▢ 5 eggs large Germany, extra large US
• ▢ 265 g/ 9.4 oz/ 1 ⅓ cup granulated sugar
• ▢ 140 g/ 4.9 oz/ 1 cup + 1 tablespoon all-purpose flour
• ▢ Filling:
• ▢ 200 g/ 7 oz strawberries divided
• ▢ 225 g/ 8 oz/ 1 cup cream cheese
• ▢ 125 g/ 4.4 oz/ ½ cup yogurt
• ▢ 200 g/ 7 oz/ ¾ cup + 2 tablespoons heavy cream
• ▢ 60 g/ 2.1 oz/ ⅓ cup granulated sugar
• ▢ 2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
• ▢ 6 leaves gelatin Dr. Oetker or similar
• ▢ Topping:
• ▢ 400 g/ 14 oz strawberries
• ▢ 1 packet fruit tart/cake glaze See note
• ▢ 2 tablespoons granulated sugar
• ▢ 100 g/ 3.5 oz/ scant ½ cup heavy cream
• ▢ 100 g/ 3.5 oz/ 1 cup thinly sliced almonds

Instructions

• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 26 cm diameter/ 10 inch 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.
• 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.
• Add the flour, stir gently to incorporate, then add the egg whites and finish by adding the melted butter.
• 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.
• When cool, slice the cake in two.

Filling:

• Soak the gelatin leaves in cold water for about 10 minutes or according to the packet's instructions.
• 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 until completely dissolved. Do not overheat the gelatin, it shouldn't start to boil at all.
• Take away from the heat and start incorporating the cream cheese mixture 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.
• 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.

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.

Glaze:

• Prepare the fruit tart glaze powder according to the packet's instructions or as following:
  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.
• 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 making your own glaze, see the note.

Garnish:

• 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 a plate and let cool completely.
• Whip the heavy cream until stiff. Spread the cream around the edge of the cake and coat it with the almonds.

Notes

How to make 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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