Strawberry almond, cheese cake cake

Love cheesecake? Love strawberry cake? You need this in your life.

  • place PRE 30 mins
  • place COOK 1 hr
  • place SERVES 10
  • printicon

 This cake is the answer to a cheese cake without the richness. The sponge is studded with blobs of cheese cake mixture, giving it  a surprise factor which is delicious —  lovely for afternoon tea in the garden.


  • Preheat the oven to 160°C fan/gas mark 4.
  • Grease and line the base and sides of a deep 23cm loose-based cake tin.
  • Mix the ingredients of the cheese cake blobs in a bowl until just combined — be careful not to over-mix or it will become runny.  Set aside.
  • Whisk together the butter, sugar, eggs, flour, ground almonds, yoghurt, vanilla extract and salt, until smooth.
  • Combine the strawberry jam and chopped strawberries.
  • Spoon half the cake mixture into the prepared cake tin, then cover with all the strawberry mixture.
  • Use the back of a teaspoon to create dips in the surface of the cake and dollop spoonfuls of cheese cake mix on top.
  • Cover with the remaining cake mixture, being careful not to disturb the cheese cake and strawberry mixture below. 
  • Sprinkle over with flaked almonds and bake for 50 minutes to 1 hour.
  • Cool for 20 minutes in the tin before turning out.

For the cheese cake blobs

200g medium fat cream cheese

25g caster sugar

1 egg white

For the sponge

175g butter

200g caster sugar

large eggs

100g self -raising flour

75g full fat natural yoghurt

200g ground almonds

2 tsp vanilla extract

Pinch salt

50g strawberries -hulled and roughly chopped

100g strawberry jam

30g flaked almonds

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