Servings: 12 people
Calories: 350kcal
Cost: $25
Equipment
- Mixing bowls
- Electric mixer
- Spatulas
- 9-inch round cake pans
- Springform pan
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar divided
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter at room temperature
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- almond extract (Optional) Pinch
- 16 oz full-fat cream cheese
- 0.67 cup granulated sugar for cheesecake layer
- 2 large eggs for cheesecake
- 0.5 cup sour cream
- 1 tsp vanilla extract for cheesecake
- 1 tbsp all-purpose flour for cheesecake
- 2 lbs fresh strawberries
- 0.5 cup granulated sugar for strawberry filling
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- salt (for strawberry filling) pinch
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- In a mixing bowl, cream together butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla and almond extract (if using).
- In a separate bowl, whisk together flour, baking powder, and salt, then alternate adding dry ingredients with milk until just combined.
- Divide the batter between prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the cheesecake layer, beat cream cheese until smooth, then add sugar and eggs one at a time.
- Mix in sour cream, vanilla, and flour until smooth, then pour into a prepared springform pan.
- Bake cheesecake at 325°F (160°C) for 40-45 minutes, until the center jiggles slightly.
- Allow cheesecake to cool for an hour, then refrigerate for at least 4 hours or overnight.
- For the strawberry filling, combine 1 pound of hulled and sliced strawberries with sugar, cornstarch, lemon juice, and salt in a saucepan.
- Cook over medium heat, stirring until boiling and thickened, about 8-10 minutes. Let cool completely.
- Retain another pound of sliced strawberries for decoration.
- Assemble the cake: Place the first cake layer on a serving plate, spread half of the cooled strawberry filling on top, then add the cheesecake layer.
- Spread remaining strawberry filling on top of the cheesecake, and add the second cake layer.
- For frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Apply a crumb coat of frosting, refrigerate for 30 minutes, then add the final coat of frosting.
- Decorate with fresh strawberry slices and refrigerate for at least 2 hours before serving.
Notes
Cette recette est très appréciée pour sa facilité et son goût irrésistible. Un dessert qui fera admirer vos talents de pâtissier !
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!