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Cream Cheese and Strawberry Jam Cake

  Ingredients 470g cream cheese (Philadelphia-style works perfectly). 100g Greek yogurt. 4 whole eggs. 250g white sugar. 1 teaspoon vanilla extract. 1 pinch of salt. 3 tablespoons strawberry jam. For the biscuit base: 220g digestive biscuits (or Maria biscuits if you prefer something milder). 100g butter at room temperature. You'll also need: 1 round cake tin, 24cm diameter. Parchment paper for the base. Butter for greasing. Method Grease your tin generously with butter and line the bottom with parchment paper. Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later. Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well. The base needs to be compact and should cover the entir...

Cream Cheese and Strawberry Jam Cake



 

Ingredients

  • 470g cream cheese (Philadelphia-style works perfectly).
  • 100g Greek yogurt.
  • 4 whole eggs.
  • 250g white sugar.
  • 1 teaspoon vanilla extract.
  • 1 pinch of salt.
  • 3 tablespoons strawberry jam.

For the biscuit base:

  • 220g digestive biscuits (or Maria biscuits if you prefer something milder).
  • 100g butter at room temperature.

You'll also need:

  • 1 round cake tin, 24cm diameter.
  • Parchment paper for the base.
  • Butter for greasing.

Method

Grease your tin generously with butter and line the bottom with parchment paper.
Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later.
Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well.
The base needs to be compact and should cover the entire bottom evenly.
Preheat your oven to 170°C, with both top and bottom heat. Place a large roasting tray inside—this is for your water bath.
In a bowl, beat the eggs with the pinch of salt and the sugar until smooth.
Stir in the vanilla extract, Greek yogurt, and cream cheese. Mix everything together until silky and well combined, then pour the batter into your prepared tin.

Warm the strawberry jam slightly so it loosens up and becomes pourable, then drizzle it gently over the top of the batter, letting it fall in swirls.
Place the tin in the water bath and bake for 50 minutes. A little tip: if you toss the eggshells into the water, you won't need to cover the cake—they help regulate the moisture.
After 50 minutes, turn off the oven but leave the cake inside for another hour without opening the door. This gentle cooling helps prevent cracks.
Remove from the oven and let it cool completely. Honestly, this cake is even better the next day when the flavours have had time to settle.
The following day, turn it out of the tin and sprinkle those reserved biscuit crumbs over the top for a bit of crunch and texture.

Enjoy your dessert!

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