Light Strawberry Cheesecake – a delicious recipe with cream cheese, milk, egg yolks, butter, flour, corn starch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Add the cream cheese + milk together and heat it up in a double boiler, stirring constantly.
2
2. When the cream cheese has dissolved, add the butter and stir until smooth.
3
3. Then add in the egg yolks and mix.
4
4. Sift the flour and corn starch together and add into cream cheese mixture until thoroughly blended. Remove from heat.
5
5. Beat egg whites with a electric mixer/whisk until it starts to bubble.
6
6. Gradually add sugar, continuing to beat until it forms peaks.
7
7. Pour the egg whites into the cream cheese mixture and fold until thoroughly blended.
8
8. Pour the cheesecake batter into a prepared mold.
9
9. Place your mold in a shallow pan of water, and bake at 160 - 170 C until edges have pulled away. (45-60minutes for cake molds. 20-30 minutes for muffin pans.)
10
10. Let the cake cool down and decorate with fresh strawberries and strawberry jam.
816
kcal
Calories
55
g
Fat
49
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7/8 cup cream cheese, 7 7/16 tablespoons milk, 4 egg yolks, 4 3/4 tablespoons butter, and more.
Yes, Light Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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