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Strawberry & almond cheesecake sponge

Ingredients

  1. Step 1 175g butter , really soft, plus extra for greasing
  2. Step 2 250g caster sugar
  3. Step 3 4 large eggs
  4. Step 4 200g self-raising flour
  5. Step 5 50g ground almond
  6. Step 6 75g full-fat natural yogurt
  7. Step 7 2 tsp vanilla extract
  8. Step 8 250g strawberry , hulled and sliced
  9. Step 9 handful flaked, toasted almonds
  10. Step 10 200g full-fat cream cheese
  11. Step 11 25g caster sugar
  12. Step 12 1 large egg
Strawberry & almond cheesecake sponge
Calories: 485 Carbohydrate: 45 g Protein: 7 g Fat: 31 g
Cook time: 85 minutes Prep time: 25 minutes Total time: 110 minutes Servings: 10

TAGS

Afternoon tea Dessert Treat English Almond cake Cassie Best For a crowd Indulgent Party cake Picnic Strawberry cake Strawberry cheesecake summer Summer cake

Directions

  1. Step 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. Step 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. Step 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. Step 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.