Indulge in the perfect blend of creamy cheesecake, juicy strawberries, and crispy filo pastry with our Strawberry Cheesecake Crinkle Cake. This delightful dessert is an impressive and delicious treat that will have everyone coming back for seconds. With its easy preparation and stunning presentation, it’s an ideal choice for any occasion.
Ingredients:
For the Cake:
10 sheets filo pastry
1/2 cup unsalted butter, melted
1 cup cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup fresh strawberries, sliced
For the Garnish:
Powdered sugar, for dusting
Extra fresh strawberries, for topping
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure your cake comes out easily.
Prepare Filo Pastry: Lay out a sheet of filo pastry and brush it lightly with melted butter. Repeat this process with the remaining filo sheets, stacking them on top of each other. Once all sheets are stacked, gently crumple them lengthwise into an accordion shape and place them into the prepared baking dish.
Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and milk until fully combined.
Assemble the Cake: Pour the cream cheese mixture evenly over the crumpled filo pastry in the baking dish, making sure it seeps into all the layers. Scatter the sliced fresh strawberries evenly over the top of the mixture.
Bake: Bake for 30-35 minutes, or until the filo pastry is golden and crispy, and the cheesecake layer is set.
Cool and Garnish: Allow the cake to cool slightly before dusting with powdered sugar. Serve warm or at room temperature, topped with extra fresh strawberries for an added burst of flavor and color.
Serving Tips:
Serving Temperature: This cake is delicious both warm and at room temperature. For the best flavor and texture, serve it slightly warm, which allows the creamy cheesecake layer to be at its smoothest.
Portioning: Use a sharp knife to cut the cake into neat squares or rectangles. If the filo pastry is very crispy, you may want to use a serrated knife to help with cutting through the layers without crumbling.
Garnishing: Dust the cake with powdered sugar just before serving to maintain its fresh look. Add extra fresh strawberries on top for an eye-catching presentation and a burst of fresh flavor.
Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing touch, consider serving it with a light fruit compote or a drizzle of chocolate sauce.
Storage Tips:
Room Temperature: If you plan to eat the cake within a day or two, it can be stored at room temperature. Cover it loosely with plastic wrap or aluminum foil to keep it from drying out.
Refrigeration: For longer storage, place the cake in an airtight container and refrigerate. It will keep well for up to 5 days. The cool temperature helps maintain the creamy texture of the cheesecake layer.
Freezing: To freeze, cut the cake into individual portions and wrap each piece tightly in plastic wrap, then aluminum foil, or place them in a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, transfer the cake to the refrigerator for several hours or overnight before serving. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes if desired.
Reheating: If you prefer your cake warm, reheat it in the oven rather than the microwave to preserve the crispiness of the filo pastry. Place it in a preheated oven at 300°F (150°C) for about 10 minutes.
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FAQs:
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh ones aren’t available. Thaw them and pat them dry with paper towels before using them in the recipe to prevent excess moisture from affecting the cake’s texture.
What can I substitute for filo pastry if I can’t find it?
If filo pastry isn’t available, you can use phyllo dough or even store-bought puff pastry as a substitute. Keep in mind that the texture will be slightly different, but it will still create a delicious, flaky layer.
How can I make the cheesecake layer more flavorful?
To enhance the flavor of the cheesecake layer, consider adding a teaspoon of lemon zest or a splash of lemon juice. You can also incorporate a tablespoon of your favorite liqueur or a pinch of cinnamon for a unique twist.
Can I prepare the cake in advance?
Yes, you can prepare the cake in advance. Assemble the cake and store it covered in the refrigerator for up to 24 hours before baking. For best results, bake the cake just before serving to enjoy the crispiness of the filo pastry and the creamy texture of the cheesecake layer.
Conclusion:
This Strawberry Cheesecake Crinkle Cake combines the best elements of a classic cheesecake with the light, crisp texture of filo pastry. The fresh strawberries add a juicy sweetness that perfectly complements the rich, creamy filling. With its visually appealing crinkle layers and a dusting of powdered sugar, it makes for a beautiful and delicious dessert that’s sure to impress your family and friends.
📖 Recipe:
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Strawberry Cheesecake Crinkle Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the delightful Strawberry Cheesecake Crinkle Cake, a heavenly fusion of creamy cheesecake, juicy strawberries, and crispy layers of filo pastry. This easy-to-make dessert features a rich cream cheese filling topped with fresh strawberries and a dusting of powdered sugar. Perfect for any occasion, it combines the best of both worlds—smooth cheesecake and crispy pastry—for a dessert that’s as visually appealing as it is delicious.
Ingredients
For the Cake:
10 sheets filo pastry
1/2 cup unsalted butter, melted
1 cup cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup fresh strawberries, sliced
For the Garnish:
Powdered sugar, for dusting
Extra fresh strawberries, for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Lay out a sheet of filo pastry and brush it lightly with melted butter. Repeat with the remaining filo sheets, stacking them on top of each other.
- Gently crumple the stacked filo sheets lengthwise into an accordion shape and place them into the prepared baking dish.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and milk until well combined.
- Pour the cream cheese mixture evenly over the crumpled filo in the baking dish, making sure it seeps into all the layers. Scatter the sliced strawberries over the top.
- Bake for 30-35 minutes, or until the filo is golden and crispy, and the cheesecake layer is set.
- Allow the cake to cool slightly before dusting with powdered sugar. Serve warm or at room temperature, topped with extra fresh strawberries.
Notes
For best results, use fresh strawberries. If using frozen, thaw and pat dry before adding to the cake.
If you prefer a different fruit topping, feel free to substitute with raspberries or blueberries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
