Strawberry cheesecake loaf
Serves: 12
Prep time: 1 hr
Total time:
Recipe photograph by Martin Poole
Strawberry cheesecake loaf
A classic Madeira cake with a rich strawberry cheesecake centre
Serves: 12
Prep time: 1 hr
Total time:
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Nutritional information (per serving)
Calories
629Kcal
Fat
37gr
Saturates
23gr
Carbs
64gr
Sugars
42gr
Fibre
3gr
Protein
8gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cake
- 250g soft butter, plus extra to grease
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 100g plain flour
- zest of 3 lemons
For the cheesecake centre
- 100g full fat soft cheese
- 125g mascarpone
- 75g caster sugar
- 1 tsp vanilla bean paste or extract
- 100ml double cream
For the topping
- 600g strawberries, trimmed
- 125g caster sugar
- 150ml double cream
Step by step
Get ahead
You can make both the cake and cheesecake filling the day before; assemble shortly before serving.
- Preheat the oven to 170°C, fan 150°C, gas 31⁄2. Grease and line a large loaf tin (about 23cm x 9cm on the base). Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well between each addition and adding a tablespoon of flour with each egg. Add the lemon zest and then sift in both of the flours. Transfer the mix to the tin, level the top and bake for 50-60 minutes, or until a cake skewer comes out clean. Leave to cool in the tin for 15 minutes, before removing and leaving to cool completely on a wire rack.
- For the cheesecake mix, beat the soft cheese, mascarpone, caster sugar and vanilla together to stiff peak stage – don’t worry if it starts to thin out as you beat, keep on going and it will thicken up again. Whip the cream, then fold this through the cheesecake mix. Cover and chill for at least 2 hours.
- Meanwhile make a strawberry syrup for the topping by chopping 250g of the strawberries and putting them in a small pan with the 125g of caster sugar. Add 100ml of water and heat gently until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the strawberries are collapsing. Remove from the heat and whiz with a stick blender until smooth. Return to the heat and simmer until you have a thick syrupy consistency. Set aside to cool.
- Hollow a large channel out of the middle of the cake, measuring approximately 20cm x 6cm to a depth of 5cm. Finely dice 150g of the strawberries. Spoon the cheesecake mix into the hole, scattering with the diced strawberries as you fill.
- Cut the remaining strawberries into quarters and toss with some of the strawberry syrup. Whip the cream and spoon over the top of the cake, then pile on the syrupy strawberries. Drizzle with more of the syrup to finish.