The Ezine For Every Strawberry Lover!

March 11th, 2009

Issue #56

Hello <>,

There's less than one month left until Easter! Are you already preparing for the holidays?

We are and we have been searching frantically for great new strawberry recipes.

Here is one I like especially: the Strawberry Cream Cheese Cake. It's a delight!!

Strawberry Cream Cheese Cake

I assure you, you will want more than just one piece of this delightful strawberry cream cheese cake. If you're weight-conscious, use the light versions of cream cheese and chocolate instead. You'll love the strawberry cake!


  • 2/3 cup (150g) lady finger
  • 1/2 cup (125g) butter
  • 1 bar (100g) milk chocolate
  • 2 1/2 cups (600g) cream cheese
  • 1 1/3 cup (300g) yoghurt
  • 2 tablespoons lemon juice
  • 6 sheets gelatin
  • 1/3 cup (75g) sugar
  • 1 1/2 cups (375g) strawberries

Makes 12 servings

Fill lady fingers into a plastic bag, close the bag thoroughly and smash with a rolling pin or your hands until you have only crumbs in the bag.

Melt the butter and mix with biscuit crumbs. Then press into a spring form that has been thoroughly greased with spray oil or butter.

Melt chocolate using the double-boiler method or in the microwave and pour into the spring form.

Mix cream cheese, yoghurt, and lemon juice with a blender.

Put gelatin and sugar into a pot with 1/2 cup (150 ml) water and warm carefully (do not boil!) until the gelatin has completely dissolved. Quickly blend into the cream cheese mixture.

Cut strawberries into quarters. Distribute one third of the cream on top of the chocolate in the spring form, then cover with strawberries. Spread rest of the cream on top.

Cool in the fridge for at least 3 hours. Use some leftover strawberries for decorating the cake just before serving.


Nutritional Information per piece

  • cal: 270
  • fat: 19g
  • protein: 5g
  • carbs: 18g

Kitchen Tip

How to make your own lemon juice

Buy plenty of lemons, and make big batches of fresh lemon juice at once.

Freeze in measured 1/4 cup amounts so you can just take out the freezer bag or container to thaw when a recipe calls for lemon juice.

You can also pour juice in muffin tins, freeze, then take them out and freeze in freezer bags. Make sure to freeze in measured amounts.

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