Strawberry & almond cheesecake sponge

Strawberry & almond cheesecake sponge

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8 - 10

This easy summer bake made by adding dots of cheesecake mix to almond sponge along with chunks of fruit is a guaranteed crowd-pleaser

Nutrition and extra info

Nutrition info

Nutrition per serving (10)

kcalories
485
protein
7g
carbs
45g
fat
31g
saturates
16g
fibre
1g
sugar
30g
salt
0.8g

Ingredients

  • 175g butter, really soft, plus extra for greasing
  • 250g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 50g ground almonds
  • 75g full-fat natural yogurt
  • 2 tsp vanilla extract
  • 250g strawberries, hulled and sliced
  • handful flaked, toasted almonds

For the cheesecake blobs

  • 200g full-fat cream cheese
  • 25g caster sugar
  • 1 large egg

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep 23cm cake tin with baking parchment. Mix the ingredients for the cheesecake blobs together in a bowl until just combined – be careful not to overmix or it will become runny. Set aside.
  2. Put the butter, sugar, eggs, flour, ground almonds, yogurt, vanilla and a pinch of salt in a large bowl, and beat together until smooth using an electric hand whisk.
  3. Scrape half the cake mixture into the tin, then scatter with half the strawberries. Use the back of a teaspoon to create dips in the surface of the cake and dollop in spoonfuls of cheesecake mixture – saving about half for the top. Cover with the remaining cake mixture, being careful not to disturb the cheesecake and strawberries below. Scatter with the remaining strawberries and spoon on the remaining cheesecake mixture, using the same method as before.
  4. Scatter with almonds and bake for 50 mins-1 hr or until a skewer comes out clean. Cool for 20 mins in the tin before turning out. Delicious served warm or cold.

Recipe from Good Food magazine, June 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cjsansom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mixed reaction to this recipe; I loved it (hence the four stars) but others thought it was average, and that the cake had to be served warm and with cream. Like other reviewers, found it browned too quickly so covered with foil and it needed longer than the hour. Also, the strawberries sunk to the bottom and the cheesecake 'dollops' looked nothing like the picture. If I cooked it again, would put 2/3rd mixture in, then drop in the cheesecake mix and put strawberries on top of that, finishing off as instructed.

jefferdj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Found this to be rather lacking in flavour - I expected more from the strawberries, almonds, and cheese. I ended up with quite a dense cake. Tasted better when warmed slightly. Kept well. Wouldn't make it again - wasn't wowed by it.

wendy_albrighton's picture

Made this for the first time yesterday to take on a picnic. Really easy and delicious and travelled well cut into slices. As others have commented, I did cover with foil for the last 10 minutes of cooking as I didn't want it to burn. I will definitely be making this one again.

annecolley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this twice now - both times it was really popular. Couldn't get natural yogurt at village store so used strawberry yogurt instead which worked fine. I also found it looked like it was going to burn on top towards the end before it had set, so I laid greaseproof paper over the top.

FauxFox's picture

Fun to make and relatively easy, although a little care needed when assembling. Took closer to 75 minutes in my oven to test clean, so covered the top lightly for the last fifteen to prevent it burning. End result was delicious.

Questions

Tips