Strawberry cheesecake

Strawberry cheesecake is very suitable for all kinds of summer festivities. I rather use fresh strawberries because they are more aromatic than frozen ones. Which means I usually make this cake during strawberry season.

One can by all means also use frozen berries but in that case it’s good to check the sweetness and add some more sugar if needed.

In this cake I have used mashed strawberries added into the filling. Just as well one can make a vanilla flavored filling and put sliced strawberries between a couple of layers. 

Glaze can be made of strawberry jam and water or strawberry juice. Strawberries can be sliced and put the slices on the top of the filling, pressing slightly and then pouring the glaze all over the surface. Or one can decorate the cake after glazing.

TIME TO MAKE: making the cake about ½ hour, setting firmly over night
TIN: loose bottomed 24 cm tin


  • 200 gr chocolate biscuits
  • 100 gr butter
  • 2 dl double cream
  • 200 gr full fat soft cheese
  • 2 teaspoons of sugar
  • 2 teaspoons of vanilla sugar
  • 5 gelatin sheets
  • 3 dl mashed (or sliced) strawberries


  • 3 dl mashed strawberries (or 5 dl strawberry juice)
  • 2 dl water if using mash
  • 4 gelatin sheets

Use a tin with cylinder insert 24 cm.

Cover the bottom of the tin with parchment paper and tighten it with the cylinder.
First you have to turn the cookies into fine crumbs. Do it by putting the cookies in a plastic bag and use any kind of tool to crumble them or use a blender. Melt the butter and mix it with cookie crumbles with your fingers or with a rubber spatula. Mix well to get all the crumbs well coated.

Use your fingers to press the crust firmly and evenly into the tin, that’s the best way to tell from touch if the crust is evenly distributed in the tin. Let the crust rest in the fridge for a while before adding the filling.

Put the gelatin sheets in a small bowl filled with cold water for about ten minutes while you make the filling.
Mash strawberries (or slice if you want to use them between the layers)
Whip the cream until it’s a thick foam. Add cheese and mix well. Add strawberry mash (optional), sugar and vanilla sugar and mix well.

Heat up about 1/4 dl water and when it’s just about to boil, add the gelatin sheets (squeeze the cold water out first). Mix well but do not boil any longer. Pour into the cream and cheese mixture slowly, mixing well all the time.
Spread the mixture over the crust. The filling has to be set well before adding the glaze, so let the cake sit for three hours or longer in the fridge.

When using sliced strawberries: Spread 1/3 of the mixture over the crust. Add berries and ⅓ of the mixture. Then berries again and the rest of the filling.

After the cake has cooled properly, start with the glaze.

Put the gelatin sheets in a small bowl filled with cold water for about ten minutes.

If you’re using jam, put it in a kettle, add about two deciliter of water and heat up till it’s boiling. Pour into another bowl through a sieve. All in all you need about four deciliters of juice to make the glaze for a big cake, a smaller one needs about one deciliter less.
If you use only juice, just heat it up till it’s boiling.

Heat up ½ dl juice and add gelatin sheets (squeeze the cold water out first). Mix well but do not boil any longer. Pour into the juice slowly and mix well all the time.

Let the juice cool just a little and then pour it carefully and evenly on the cake. Let it cool in a fridge overnight before decorating or serving it.

If you covered the surface with strawberries, no decorating is needed.

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