Strawberry & almond cheesecake sponge

Strawberry & almond cheesecake sponge

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

Prep: 25 mins Cook: 1 hr

Easy

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: per serving (10)

  • kcal485
  • fat31g
  • saturates16g
  • carbs45g
  • sugars30g
  • fibre1g
  • protein7g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g butter, really soft, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g caster sugar
  • 4 large egg
  • 200g self-raising flour
  • 50g ground almond
  • 75g full-fat natural yogurt
  • 2 tsp vanilla extract
  • 250g strawberry, hulled and sliced
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • handful flaked, toasted almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

For the cheesecake blobs

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

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.

Ads by Google

Comments, questions and tips

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

Comments (7)

LittleBigDes's picture

Made this cake on the weekend. Like a previous comment it browned way too quickly with the center still very wobbly like the batter. So I turned down the heat and covered the top in foil to stop in burning. In my oven it took around 1 and half hours to cook until the middle came out clean. Left it in the remainder heat after turning it off for another 5-10 minutes.

I also didn't have enough cream cheese and did it with half the amount and it still turned out really well. I took 50g of sugar out and replaced the equivalent with natural stevia (Truvia). Still tastes great and you wouldn't have known that I reduced the sugar unless I told you. Took some slices to work and it went down really well.

cjsansom's picture
3.75

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
2.5

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.

pixieloveheart's picture

Followed the recipe to the letter. There was way too much mixture and it overflowed from the tin. I make cakes all the time so I'm not a novice, wouldn't recommend even though it tastes nice. Needs some tweaking.

annecolley's picture
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 (4)

VictoriaAlice's picture

Hello :-) Do you think this recipe would work if strawberries were replaced with ripe peaches (I'm in Cyprus and strawberry season has finished for the year) or would extra sugar or honey be required to ensure they were an equivalent sweetness...? What do you think? Also, I wonder, if they would go soggy and brown quite quickly.....? Thanks for any tips!

FabienneL's picture
3.75

Can this cake be made the day before or will the strawberries go brown or soft?

goodfoodteam's picture

Hi there, this cake can be made the day ahead, thanks.

FabienneL's picture
3.75

I would like to make this sponge today for a party tomorrow. Do you think that's okay? Or will the strawberries go soft?

Tips (2)

LittleBigDes's picture

Browned too quickly. So turned down the heat a notch or two and placed foil over the top.

Took 50g sugar out to maker it a bit healthier and replaced with the equivalent in Truvia, being 1 and 1/2 Tbsp.

dainarudusa's picture
5

I made this with gluten free flour, twice the indicated yogurt and twice the ground almonds, and with blueberries instead of strawberries (probably about 350gr). Also, I didn't have a 23cm cake tin handy, so used a wider and lower pie base, which worked perfectly, I poured everything in at once and added the berries and cheesecake as indicated, without repeating it twice. The bake time was shorter that way - 45 minutes. I served it with ice cream (though it didn't need it, the cake was moist enough on its own). Everyone loved it!