When someone suggested in the comments under my vanilla rhubarb cake that I should try a similar version with a cheesecake layer, I knew it would be a wonderful variation :). And here it is — a vanilla butter cake topped with creamy white cheese filling, juicy strawberries and an irresistible buttery crumble. Could it possibly be any more delicious? Absolutely not! Make it this weekend and see for yourself.
You can replace the strawberries with other fresh fruits or small frozen berries. Larger frozen fruits such as strawberries or plums are not recommended. Cherries can be used, but only after thawing and draining thoroughly.
Ingredients for the cake:
- 125 g butter
- 150 g caster sugar with vanilla
- 2 large eggs
- 180 g plain flour
- 60 g potato starch (or cornflour)
- 1½ tsp baking powder
- 90 g sour cream
All ingredients should be at room temperature.
Mix and sift together the flour, potato starch and baking powder. Place the butter and sugar in the bowl of a mixer and beat for several minutes until very pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients alternately with the sour cream in two additions, mixing only until combined.
Grease and line a 23 × 30 cm baking tin with baking parchment. Spread the batter evenly into the prepared tin.
Ingredients for cheesecake layer:
- 400 g full-fat or semi-fat curd cheese, finely ground three times
- 50 g butter
- 2 egg yolks, from large eggs
- 110 g caster sugar (with vanilla)
- 2 tsp potato starch
All ingredients should be at room temperature.
Beat the butter and sugar until pale and fluffy. Add the egg yolks and continue beating. Add the curd cheese and potato starch and mix until smooth and fully combined. Spoon the cheesecake mixture over the cake batter and spread evenly. Arrange the halved strawberries over the cheesecake layer. Sprinkle generously with the crumble topping.
Additionally:
- 500 g strawberries, hulled and halved
- icing sugar, for dusting
Ingredients for crumble topping:
- 100 g plain flour
- 50 g vanilla caster sugar
- 60 g melted butter
Place all ingredients in a bowl and rub together with your fingertips until crumbly.
Bake at 170°C for approximately 60 minutes. Remove from the oven and allow to cool. Dust with icing sugar before slicing and serving.
Note: if you do not have homemade vanilla sugar, use caster sugar and the seeds scraped from 1 vanilla pod.
Enjoy!
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