Cheesecake with strawberries

I remember laughing when I first made this cheesecake with strawberries—my sister was already waiting with a knife ready before I could even take it out of the oven, I swear! It seemed simple, but I got a bit confused when it came to mixing the egg yolks, and I admit I added a bit too much sugar at first, so it turned out sticky instead of the "cream" I was expecting. Since then, I've made it so many times I can't even count, and I try something different every time. Sometimes I toss in a few extra fruits, other times I swap margarine for butter—I don’t think I’ve made it come out the same way twice. And always, without fail, everyone dives in with a spoon before it has a chance to cool down. So if you have a family in a hurry (or foodies around the house), remember this cooling phase—otherwise, you won’t get it out in one piece, no matter how hard you try.

In terms of organization (I can't help but note these things after so many stumbles): it takes about 20 minutes to prepare and 40-50 minutes in the oven, depending on how your oven behaves. Let’s say you’ll get about 12 decent servings. Hard? I wouldn't say so. Just pay attention to the order and a few details, but it’s not the kind of dessert that’s fussy. If you've made any pie or loaf cake before, you’ll manage without any headaches.

Why do I keep coming back to this cake? A simple reason: in our house, everyone has a tub of cottage cheese in the fridge that they’re not quite sure what to do with, and a box of strawberries that are barely hanging on, which you keep rotating in the fridge thinking “maybe I’ll make something sweet.” I’m not one to go all out making complicated desserts, so this one is right up my alley: quick, with homemade ingredients, and no fuss. It’s tasty, filling, not syrupy, and it’s great to take for lunch the next day if there are any leftovers. Even for picky eaters—the strawberries make it acceptable to those who “don’t want cheese in their desserts,” you know the type.

Here’s what you’ll need (with explanations, just so you’re not surprised if something doesn’t make sense):

5 eggs (whole, they add volume and bind the cheese cream together; without them, the cake will fall apart)
600 g cottage cheese (make sure it’s as fresh as possible, not too watery; otherwise, you’ll have to drain it in cheesecloth; if it’s too wet, the cake will turn out soft and hard to cut)
6 tablespoons semolina (it absorbs liquid and gives a nicer texture; the cake won’t be gooey)
1 packet vanilla cake cream (any kind, don’t be picky; its role is to firm up the cheese cream and add a subtle vanilla flavor, although I’ve made it with other things in a pinch)
200 g sugar (100 g for the cream, the rest for the egg whites; it adds sweetness and helps with the egg foam)
150 g margarine (butter works just as well, I actually prefer it, but it can be pricey sometimes; margarine makes the cream smoother and more “together”)
1 packet baking powder (helps it rise and be fluffy, don’t skip this)
rum essence (optional, but it gives a nice flavor if you have older kids or adults around)
a pinch of salt (always in desserts for balance; you won’t taste it, but if you forget, something will be missing, you know what I mean)
strawberries—at least 300 g, I put in 500 if I have a lot; cut them into larger pieces, not small, so you can really taste the fruit
powdered sugar for decoration and mixing with the strawberries (not too much, about a tablespoon)

Preparation method (don’t say I didn’t tell you where I stumbled):

1. In a large bowl, mix the egg yolks (all 5, yes, none escape) with the softened margarine or butter. Don’t use a mixer because it heats up and you won’t realize if the margarine has melted. With a wooden spoon or spatula, get to work until it becomes a cream. If there’s a bit of unmelted margarine left on the sides, it’s not a tragedy; it will “disappear” in the oven among the cheese.

2. Add 100 g of sugar to this cream. Not all the sugar, save the rest for the egg whites. Mix until you don’t feel the sugar crunching under the spoon anymore. Don’t stress if a bit of sugar remains unmelted; I think that slightly crunchy texture in the cake is actually nice.

3. Toss 6 tablespoons of semolina into the cream and immediately, without waiting too long, add the packet of vanilla cake cream and the baking powder. Mix quickly; otherwise, the semolina will start to swell, and you’ll wonder why you can’t spread the cream in the pan at the end. Pour in the rum essence now, to taste; I like to put in a good capful.

4. In a separate clean and dry bowl, beat the egg whites with a pinch of salt. Don’t rush to add the sugar at first; beat them until they’re stiff, then start adding the sugar in 2-3 batches, beating continuously until they become like firm snow (you know they’re ready when you can turn the bowl upside down and nothing falls out, if you’re brave enough to do the test). There are no pictures at this step because I had no one to film.

5. Now comes the careful part: pour the yolk and margarine cream over the beaten egg whites and gently mix with a whisk, moving from the bottom up. You don’t want to knock all the air out of the foam; otherwise, you’ll end up with a flat cake in the pan. At first, it may seem like it’s not coming together, but keep at it patiently. It’s fine if a few white streaks remain in the cream.

6. Crumble the cottage cheese with a fork or, if it’s lumpy, use a short mixer so there aren’t big chunks. Add it to the cream and mix gently for 2-3 minutes, without forcing it too much. If you put the cheese straight from the fridge, that’s okay, just make sure it’s not watery.

7. Wash the strawberries, remove the stems, and cut them in half or quarters. Mix them with a tablespoon of powdered sugar (even if they’re sweet, I still add some; otherwise, they release too much juice). The sugar brings out the juice and adds flavor to the fruit in the cake.

8. Line a 30x22 cm baking pan with parchment paper (don’t skimp on this; otherwise, you’ll struggle to get it out) and pour half of the cream mixture in, leveling it quickly with a spatula.

9. Arrange the strawberries evenly on top, pressing them down slightly so they don’t float to the surface. It’s fine if some fall to the edges; they’ll look nice when cut.

10. Pour the rest of the cream over the fruit layer and level it again. Don’t worry if it’s a bit soft; it will firm up in the oven.

11. Bake in a preheated oven at 180°C on the middle rack for about 45-50 minutes or until you see it getting a light golden crust on top. If your oven bakes strongly from the top, place parchment paper on top for the last 10 minutes. Don’t open the oven before 40 minutes; otherwise, it might sink in the middle.

12. Remove the pan, and while it’s still hot, sprinkle powdered sugar on top. This is for decoration and for those who can’t wait.

13. Let it cool completely before cutting; otherwise, it will crumble badly. The first time I was impatient and ended up with a sort of chopped pudding on the plates. Good taste, appearance… not so much.

Tips, variations, and serving ideas

TIPS
Don’t use too watery cheese; if needed, let it drain overnight. If you use cottage cheese, you won’t have a chance of it cutting well. Don’t skip the semolina—without it, it won’t have structure. Strawberries can be frozen, but let them drain first, and don’t use quite as many, as they release water. For desserts like this, patience while cooling is sacred—don’t try to remove the cake from the pan too early, or you’ll ruin it. Preheat the oven; don’t put the pan in a cold oven, or it won’t come out as fluffy.

SUBSTITUTIONS AND ADAPTATIONS
If you want it gluten-free, you can substitute the semolina with corn semolina or fine almond flour. Make sure the baking powder is gluten-free, as well as the cake cream—there are gluten-free options available. If you don’t have cake cream, use a packet of vanilla pudding and a bit more sugar; no one will notice a difference. For a diet version, use a sweetener (erythritol works best for texture), light margarine, and low-fat cheese. Don’t try using sweet cheese from a tub; that’s just watery.

VARIATIONS
I’ve tried it with blueberries, raspberries, or even pitted sour cherries; it works just as well. With sour cherries, it has a more tart taste, which I recommend for those who don’t want overly sweet desserts. If you’re not in the mood for fresh fruit, you can spread a thin layer of strawberry jam (but not too much, or it will make the base too soft). You can replace part of the cheese with ricotta or whey cheese, but no more than a third, or it will change the texture.

SERVING
It cuts best the next day after sitting in the fridge for a few hours—I sometimes portion it directly in the pan, then cover it, and the next day it comes out perfectly. It goes well with bitter coffee in the morning or a glass of milk, depending on your preference. If you’re planning a Sunday menu, it pairs nicely with a light soup and something baked like thighs or fish—it’s not so heavy on the stomach that it prevents you from enjoying the rest of the meal. With whipped cream and a few fresh fruits on top, it looks truly festive. For those who are fasting or have allergies, remove the eggs and use a substitute (whipped chickpea water—don’t laugh, I’ve tried it, and it works decently), but it still won’t hold together quite the same.

Frequently Asked Questions

Can I use ricotta or another type of cheese?
Yes, ricotta or whey cheese works too, but don’t change the entire amount. Ideally, use at least half cottage cheese, so it still has that slightly grainy texture. If you use only ricotta, it will turn out too soft and feel like “pudding.”

What should I do if I use frozen strawberries?
Let them thaw in a sieve, ideally with something underneath to catch the water, then gently squeeze them with your hand or a paper towel. Never put them directly from the bag, as they release too much water, and the cake will turn out gooey in the middle.

Can I reduce the sugar?
You can, but if you take out too much, the cake will be a bit bland, especially if you have a more tart cheese. I’ve used 150 g instead of 200, but not below 120-130 g in total; otherwise, you’ll just taste the semolina and cheese.

If I don’t have cake cream, can I use pudding?
Yes, use a packet of vanilla pudding and add about 20-30 g more sugar, as pudding is less sweet. I’ve also tried using plain starch, but you need a bit more sugar and flavor.

What type of pan should I use?
A rectangular pan about 30x22 cm works best, but if you don’t have one, you can use a round pan (24 cm) and adjust the baking time by a few minutes; just make sure the mixture isn’t too thick (shouldn’t exceed 3-4 cm in thickness when pouring).

Can I use other fruits?
Yes, blueberries, raspberries, sour cherries, even diced apricots or peaches. Just make sure they’re not too watery (if they’re from a compote, drain them well).

Nutritional values (approx.)

As calculated, one serving has about 200-230 kcal (if you cut it into 12 pieces). The cheese provides protein (about 8-9 g per serving), the eggs and semolina add more, while the sugar is the main source of carbohydrates (about 24-26 g per serving). The fats mainly come from the margarine/butter and eggs, so about 7-8 g per serving if you use butter, slightly less with light margarine.

Compared to other heavy cakes or complicated creams, it’s a filling option that’s richer in protein. It’s not exactly diet-friendly, but if you reduce the sugar and choose low-fat cheese, the calorie count drops significantly. It doesn’t have white flour, so it’s a good idea for those avoiding gluten if you adapt it with corn semolina or almonds. The strawberries add some vitamins and fiber, but, well, we don’t eat cake for nutrition, but for taste.

How to store and reheat

I leave it at room temperature for about two hours after it cools, then I cover it with foil or put it in a sealed container in the fridge. It lasts easily for 3-4 days without getting too soggy, and it’s even better the next day. If you want to serve it warm, you can microwave the pieces for 10-15 seconds or put them in the oven for 3-4 minutes at 120°C—not longer, or it will dry out. Don’t freeze it; it’s not great after thawing, and the cheese texture isn’t the same.

If it has gotten too soft in the fridge (usually from too many fruits), you can put it in a hot oven for 10 minutes and then let it cool again. The more you keep it covered, the less it will pick up fridge odors or dry out on the surface. It’s fine to pack for work, but wrap it in paper, not plastic, to avoid sweating.

We mix the egg yolks with the margarine until a cream forms. We add 100 g of sugar and mix again until the sugar melts. Then we add the 6 tablespoons of semolina, mix a little more, and add the packet of cake cream along with the baking powder. Separately, we whip the egg whites into a foam with a pinch of salt and the remaining sugar. We pour the yolk cream over the egg white foam and gently mix with a whisk until the yolks are incorporated. Then we add the crumbled cheese and mix for another 2-3 minutes. We line the baking tray with parchment paper and pour half of the mixture in. We add the strawberries mixed with 1 tablespoon of powdered sugar and top with the remaining cream. We bake until it starts to brown on top. While it is still warm, we dust it with powdered sugar on top. Cut the cake when it is cold; otherwise, it may crumble.

 Ingredients: 5 eggs, 600 g cottage cheese, 6 tablespoons semolina, 1 packet cake cream, 200 g sugar, 150 g margarine, 1 packet baking powder, rum essence, salt powder, strawberries, powdered sugar

 Tags:  cheesecake fruit cake