Strawberry Cheesecake

It´s summertime and there´s so many occasions where to make a cake. Furthermore, strawberries are ready and they are perfect for decorating the cake. Mmmm … desserts are my favourite and I love doing cakes…


Strawberry Cheesecake

For the crust


  • 1 tbsp butter melted or coconut butter
  • 1 tbsp cocoa butter
  • 200 g almonds (in the food processor made in flour)
  • some vanilla seeds
  • 1 tbsp raw honey
  • 2 tsp coconut palm sugar
  • 1 tbsp dark cocoa powder (without sugar)

For the filling

  • 800 g Philadelphia cheese, or other full-fat soft cheese
  • 3 tbsp raw honey
  • 3 tbsp maple syrup
  • ½ tsp vanilla
  • 3 large eggs
  • 200 ml carton whipping cream (not whipped into thick and no extra ingredients like sugar)
  • 1,5 dl strawberries (blended into jam)

For decorating

  • About 400 grams of strawberries for decoration
  • 30 grams of almond slices
  • Some raw chocolate (1 tsp of cocoa butter, 1 tsp cocoa powder, ½ tsp honey)


  1. Preheat the oven to 175°C/ 347°F.
  2. For the crust, melt the butter and cocoa butter over low heat.
  3. Blend the almond into almond flour. Mix almond flour and cocoa powder.
  4. Mix the almond flour, cocoa powder, vanilla, honey, coconut palm sugar with butter. Mix well.
  5. Press the mixture into the bottom of the 24 cm spring form (do the edges too) and put it into the refrigerator while doing the filling.
  6. For the filling, mix the soft cheese with vanilla, honey and maple syrup at medium-low speed until creamy, about 2 minutes.
  7. Whisk in the eggs, one at a time.
  8. Add whipping cream.
  9. Add 0,5 dl of fresh strawberry jam into the cream to get some colour.
  10. Continue on low speed until it´s like cream, but don’t over-beat. The batter should be smooth, light and airy.
  11. Take the springform out of the refrigerator.
  12. Pour in the filling.cheesecake
  13. Add fresh strawberry jam. Stir with toothpick or fork.
  14. Cover the springform with folium and put it in the bigger pan into the oven.
  15. Pour some warm water into the pan. The springform should be halfway or 1/3 in the water bath. Make sure that
  16. no water gets into the cake. The bottom of the cake form and edges should be covered with folium, then there won´t get water inside.
  17. Bake for 45 minutes. (It´s better if you don´t open the door)
  18. Turn off the oven and let the cake rest in the warm oven for 1 hour.
  19. Let the cake cool in the room temperature for about 2 hours.
  20. Refrigerate for at least 8 hours or overnight.
  21. The cheesecake gets thicker if it stays.
  22. Run a round-bladed knife around the sides of the tin to loosen any stuck edges.
  23. Unlock the side.
  24. Do the raw chocolate: melt together 1 tsp of cocoa butter, 1 tsp cocoa powder and ½ tsp honey. Mix well.
  25. Slather raw chocolate on the edges of the cake and add sliced almond on the top of the chocolate.
  26. Decorate with fresh strawberries.
  27. Enjoy

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