Making of: Lemon Strawberry Cream Cheesecake

And another birthday cake... :D

This time I was told to bake a kitschy cake, but not pink-girly-kitschy. Nevertheless, it should say 'Happy Birthday' on top. Oh, and no nuts or apples because the person the cake is for is allergic to those. I was not sure whether chocolate would be a a good idea because it often contains small amounts of hazelnut. Well, I decided to go for another cheesecake :)

And here we go:

For the sponge you need

2 eggs
50 g sugar
1 sachet vanilla sugar
100 g flour
1 teaspoon baking powder
grated zest of half a lemon

Separate the eggs. Beat the whites until stiff and slowly mix in the sugar and vanilla sugar. Then add the yolks one by one. Mix the flour with the baking powder and add it to your egg-and-sugar-mixture.
Pour it into a 26cm round baking pan. Preheat the oven to 175°C and put the cake in for about 15 minutes.

Soak the sponge with some teaspoons full of limoncello. Puree 100 g strawberries and pour roughly a third of it onto the sponge.


For the cheesecream you need

3 eggs
100 g sugar
750 g curd
1 sachet custard powder cream flavour
grated zest of half a lemon


Beat eggs and sugar until light and fluffy. Add curd, lemon zest and custard powder and mix until well combined.

Pour half the mixture over the sponge.

Dip 6 lady's fingers into the remaining strawberry puree an arrange them on the cake.

Pour the remaining cheese cream onto the cake.

Preheat the oven to 175°C and put the cake in for 40 minutes.

For the lemon mascarpone cream you need

250 g mascarpone
1 egg yolk
50 g sugar (or more)
grated zest and juice of one lemon
Mix the yolk with the sugar and lemon zest and juice until well combined. Then add the mascarpone. Mix well, then top your cake with the cream.

Mix the remaining strawberry puree with a bit of powdered gelatine (handle according to the recipe on the sachet) and write 'Happy Birthday' on the cake, using a piping bag.