Strawberry Cheesecake Torte
Indulge in the ultimate dessert experience with this Strawberry Cheesecake Torte, a show-stopping centerpiece that combines the lightness of sponge cake with the richness of creamy cheesecake filling. Featuring layers of moist vanilla-flavored cake, a velvety cream cheese filling folded with whipped cream, and a dazzling crown of fresh, juicy strawberries glazed with a strawberry jam sheen, this recipe is a celebration of textures and flavors. Perfect for spring gatherings, birthdays, or any special occasion, this torte delivers a sophisticated sweetness while remaining surprisingly easy to make. With a preparation time of just 40 minutes and a stunning presentation, the Strawberry Cheesecake Torte is guaranteed to impress your guests and satisfy your sweet tooth. Refrigerate to let the layers meld together, and don't forget a sprig of mint for the perfect finishing touch!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 large eggs
- 0.333 cup whole milk
- 2 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
- 0.333 cup strawberry jam
- 1 tablespoon water
- optional: mint leaves for garnish
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a medium bowl, sift together the flour, granulated sugar, and baking powder. Set aside.
In a large mixing bowl, beat together the eggs, milk, and melted butter until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until smooth.
Divide the batter evenly between the two prepared cake pans and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a cooling rack to cool completely.
To prepare the cheesecake filling, beat the softened cream cheese with the powdered sugar and vanilla extract in a large bowl until creamy and smooth.
In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated.
Slice the completely cooled cake layers in half horizontally, creating four thin layers.
Place one cake layer on a serving platter and spread a generous layer of the cheesecake filling on top. Repeat with the remaining layers, ending with a layer of cheesecake filling on top.
To make the strawberry topping, combine the strawberry jam and water in a small saucepan over low heat, stirring until smooth and slightly thinned. Remove from heat and let cool for a few minutes.
Arrange the sliced strawberries on top of the torte in a decorative pattern, then brush the strawberry jam glaze over them for a shiny finish.
Chill the torte in the refrigerator for at least 2 hours before serving to allow the layers to set.
Optional: Garnish with fresh mint leaves before serving. Slice and enjoy!
Nutrition Facts
Calories |
4781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.5 g | 361% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 496.4 g | 181% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 372.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 715 mg | 55% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
