strawberry cheesecake

Chocolate Strawberry Cheesecake

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Chocolate and strawberries – a match made in heaven! This chocolate strawberry cheesecake is my version of the fraisier cake! It’s made with rich chocolate cake layers, no-bake vanilla cheesecake dotted with fresh strawberries, and garnished with sliced strawberries. It’s topped with a simple whipped cream and more strawberries! What can be better?

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The fluffiest no-bake cheesecake!

The no-bake vanilla strawberry cheesecake center in this fraisier cake is simply amazing! It’s light, fluffy and packed full of juicy, fruity strawberries. I have a secret ingredient to make the cheesecake super fluffy – whole milk ricotta cheese! Mixing the lighter ricotta cheese with the denser cream cheese results in the most delicate cheesecake you’ll ever have! I use ricotta cheese for my cheese cakes in my new cookbook, ‘The European Cake Cookbook’, a lot! I also add heavy cream to the filling, which makes it even lighter and fluffier!

strawberry cheesecake slice

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To set the cheesecake layer, I used regular gelatin. If you are looking for a vegan option, try using agar gelatin. The preparation will be slightly different. Combine just 1 tablespoon agar gelatin with 1/4 cup water in a small saucepan. Heat over medium heat for about 2 to 3 minutes, stirring constantly, until the consistency looks like applesauce. Do not let it cool, add the hot gelatin straight into the mixer and whisk right away.

Whether you’re using regular gelatin or agar, allow the strawberry cake to chill in the fridge for at least 6 hours, or leave it in overnight. You can garnish the top with whipped cream and strawberries right away or after it’s set.

chocolate strawberry

The chocolate cake!

For the base and top of my strawberry cake, I used a reduced recipe of my ‘Perfect Chocolate Cake’! The chocolate cake is super rich, moist yet fluffy, making it the perfect cake for this creation. I prepared 3/4 of the original recipe; I’ve included the measurements below to make it easy! Bake the batter in an 8-inch pan and let it cool completely. Once cooled, slice it in half to create two layers. You can watch my recipe for chocolate cake here: https://tatyanaseverydayfood.com/recipe-items/perfect-chocolate-cake/

I used an 8-inch cake pan for my recipe, then added an acetate cake collar to add height to the pan. Otherwise, all the cheesecake filling wouldn’t fit. If you don’t have a tall pan or an acetate cake collar, just prepare this recipe in a 9-inch pan!

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