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Strawberry Double Fromage Cheesecake

Strawberry Double Fromage Cheesecake

Strawberry Double Fromage Cheesecake is a no-bake, light dessert featuring fluffy sponge cake, baked cheesecake, and strawberry mousse.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup Milk Whole or almond milk recommended
  • 1/4 cup Oil Vegetable oil or melted butter
  • 3 Eggs Flax eggs for vegan option
  • 3/4 cup Sugar Coconut sugar for healthier option
  • 1 cup Flour Gluten-free flour can be used
For the Baked Cheesecake
  • 8 oz Cream Cheese Use plant-based for vegan option
  • 1/2 cup Sour Cream Greek yogurt as a lighter alternative
  • 1/2 cup Sugar Sugar substitute for lower calories
  • 1 tbsp Gelatin Use agar-agar for vegetarian
For the Strawberry Gelee
  • 1 cup Strawberry Puree Fresh or frozen strawberries
For the Strawberry Mousse
  • 1 cup Heavy Cream Coconut cream for non-dairy option

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • Double Boiler
  • Saucepan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8" round cake pan, lining the bottom with parchment paper.
  2. In a small saucepan, heat the milk and oil until warm, then let cool slightly before whisking in the vanilla extract.
  3. In a separate bowl, whip the egg whites until stiff peaks form, gradually adding sugar.
  4. Fold in the egg yolks and sifted flour gently, combining with the milk mixture.
  5. Bake the sponge for 30 minutes until golden brown and a toothpick comes out clean. Let it cool completely.
  6. Lower the oven temperature to 300°F (150°C) and prepare a cheesecake ring in an 8-inch pan.
  7. Beat the cream cheese, sugar, and a pinch of salt until smooth.
  8. Add eggs one by one, incorporating thoroughly, followed by the sour cream and gelatin.
  9. Bake in a water bath for about 30 minutes. Allow to cool, then refrigerate for at least 2 hours.
  10. Bloom the gelatin in cold water according to package instructions.
  11. Heat the strawberry puree and sugar until warm, stir in dissolved gelatin.
  12. Pour over the chilled baked cheesecake and refrigerate for at least 30 minutes.
  13. Whip the heavy cream until soft peaks form. In a double boiler, whisk the egg yolks with sugar.
  14. Add the bloomed gelation and mix; fold in cream cheese and strawberry puree, then the whipped cream.
  15. Pour the mousse over the set gelee layer and refrigerate for at least 2-3 hours.
  16. Once set, whip additional cream and mix in freeze-dried strawberries for frosting.
  17. Spread frosting on the cheesecake and decorate with fresh strawberry slices.
  18. Chill again until ready to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Ensure no yolk mixes with egg whites for the perfect texture. Chilling overnight enhances flavor.

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