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Strawberry Jelly and Cream Cheese Cake

A wonderfully creamy dessert with layers of sweet cream cheese and tangy strawberry jelly over delicate ladyfingers, perfect for any gathering.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cream Mixture
  • 1/2 cup liquid cream
  • 1/2 cup powdered sugar
  • 2 cups mascarpone cheese
  • 2 cups cream cheese
  • 1 cup sour cream plus 1/3 cup for combining
  • 1 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla essence
For the Base
  • 1 cup ladyfingers to be soaked in milk
  • 1 cup milk for soaking ladyfingers
For the Strawberry Jelly
  • 3 cups frozen strawberries
  • 1 tbsp cornstarch

Method
 

Preparation
  1. Whip the cream: Start by mixing the liquid cream in a bowl until it thickens and hardens.
  2. Sweeten the cream: Gradually add the powdered sugar and mix until well incorporated.
  3. Prepare the cream mixture: In a separate larger bowl, combine mascarpone cheese and cream cheese with 1/3 cup of sour cream, mixing until smooth.
  4. Combine ingredients: Add the remaining sour cream, your whipped cream from step 2, sugar, lemon juice, and vanilla essence, and mix until you have a smooth, homogeneous mixture.
  5. Prepare the base: Grab a 10x8 inch tray where your layers will come together beautifully.
  6. Soak ladyfingers: Dip each ladyfinger in milk for a moment before arranging them in the tray.
  7. Layer with cream: Pour the cream cheese mixture evenly over the ladyfingers, leveling it out with a spatula.
  8. Chill in fridge: Let the cake chill in the fridge for about 1-2 hours to set.
Making the Strawberry Jelly
  1. Blend your frozen strawberries; if you like it sweeter, add some sugar.
  2. Heat this mixture in a saucepan until it begins to boil, then stir in cornstarch and continue boiling for about 5-10 minutes, stirring constantly.
Assembly
  1. Once the jelly has cooled slightly, pour it evenly over the creamy layer.
  2. Chill again: Place the tray back in the fridge for 3-4 more hours to firm up.
  3. Serve and enjoy: Your Strawberry Jelly and Cream Cheese Cake is now ready to be sliced and enjoyed!

Notes

For best results, whip the cream until thick. You can swap sour cream for heavy cream for a richer taste. Don't rush the chilling times.