Alltagsküche
Kochen, wie es zuhause schmeckt
Strawberry Cheesecake Traybake: Creamy German Summer Cake
🛒 Ingredients
- ✓
300 g plain flour
- ✓
1 heaped tsp baking powder
- ✓
150 g sugar
- ✓
1 sachet vanilla sugar
- ✓
1 pinch of salt
- ✓
finely grated zest of 1 unwaxed lemon
- ✓
200 g cold butter, diced
- ✓
250 g softened butter for the filling
- ✓
250 g sugar for the filling
- ✓
4 eggs
- ✓
500 g low-fat quark
- ✓
250 g cream cheese
- ✓
1 sachet vanilla custard powder
- ✓
juice of half a lemon
- ✓
500 g fresh strawberries
- ✓
1 sachet clear cake glaze powder
- ✓
50 g sugar for the glaze
- ✓
250 ml cold water
This recipe is also available in German.
Explore these articles
📌 Overview
Strawberry cheesecake traybake is a summer sheet cake with a pressed crumb base, creamy quark and cream cheese filling, fresh strawberries and a clear cake glaze. It is ideal for coffee tables, family gatherings and guests because it makes 12 slices and can be prepared in stages. The key is a stable base, a cheesecake layer that cools completely, dry strawberries and a glaze that is used quickly once cooked. This keeps the traybake sliceable, creamy and fruity without the base turning soggy.
You may also find it useful to look at recipes Strawberry Quark Cake with Crumble Topping, Juicy Strawberry Traybake with Orange Glaze, and Strawberry Rice Pudding Cake, in addition to this one.
👨🍳 How to make Strawberry Cheesecake Traybake
- 1
Preheat the oven to 180°C conventional heat. Line a baking tray of about 30 x 40 cm with baking parchment or grease it lightly, then place a baking frame around it.
- 2
Mix the flour, baking powder, 150 g sugar, vanilla sugar, salt and lemon zest thoroughly in a large bowl.
- 3
Add the cold diced butter and rub it in with your hands or use dough hooks until you have coarse crumbs. The butter should distribute evenly, but the mixture should not become warm or greasy.
- 4
Scatter the crumbs evenly over the tray and press them down firmly with your hands or the back of a spoon to form a compact base.
- 5
Pre-bake the base on the middle shelf for 10 minutes. This makes it more stable and helps it absorb less moisture from the cheesecake filling.
- 6
For the cheesecake filling, beat the softened butter with 250 g sugar until pale, smooth and creamy.
- 7
Add the eggs one at a time, mixing each one in fully before adding the next so the filling binds evenly.
- 8
In a separate bowl, mix the quark, cream cheese, vanilla custard powder and lemon juice until smooth. Stir this mixture into the butter and egg cream, but do not overbeat.
- 9
Spread the cheesecake filling evenly over the pre-baked base and smooth the top.
- 10
Bake on the middle shelf for about 35–40 minutes, until the filling is set and the surface is lightly golden. The centre may still give slightly, but it should not look liquid.
- 11
Leave the cake in the switched-off oven with the door slightly open for 10 minutes, then let it cool completely in the tray. Add the strawberries only once the cake is fully cool.
- 12
Wash the strawberries, pat them very dry, hull them and halve them. Quarter very large strawberries so they sit evenly on the cake.
- 13
Arrange the strawberries closely over the fully cooled cheesecake layer.
- 14
For the glaze, mix the clear cake glaze powder with 50 g sugar in a small saucepan. Gradually stir in the cold water, then bring briefly to the boil while stirring constantly, until the glaze is clear and lightly thickened.
- 15
Immediately spoon the hot glaze over the strawberries, working from the centre outwards. Work quickly because the glaze sets fast.
- 16
Leave the glaze to set completely and chill the cake for at least 1 hour before slicing. For clean slices, use a sharp knife and wipe it between cuts.
🧠 Why It Works
This recipe works because the pressed crumb base is briefly pre-baked, making it more stable before the creamy filling is added. Quark brings light acidity and freshness, cream cheese makes the filling rounder and creamier, while eggs and vanilla custard powder help it set. Lemon zest in the base and lemon juice in the filling balance the butter, sugar and dairy. The strawberries are added only after the cheesecake layer has cooled completely, so they stay fresh and do not release moisture into a warm filling. The clear glaze protects the fruit, adds shine and helps the strawberries hold together when sliced.
🛠️ Troubleshooting
Why is my cheesecake filling not setting?
The filling is often too soft if the traybake is underbaked, the eggs are not fully mixed in or the custard powder is missing. Bake until the edges are set and the centre only gives slightly. Let it cool completely, as the filling firms up as it cools.
How do I prevent the base from becoming soggy?
Press the crumbs down firmly and pre-bake the base for 10 minutes. The cheesecake filling should not be too runny, and the strawberries should only be added once the cake is completely cool. Always pat washed strawberries very dry.
Why does the cheesecake layer crack as it cools?
Cracks usually come from overbeating, overbaking or cooling too quickly. Mix the filling until smooth but not airy, bake only until set and let the traybake sit in the switched-off oven with the door slightly open for 10 minutes.
What should I do if the clear glaze does not set?
Clear cake glaze needs the correct liquid amount and must be brought briefly to the boil. If it does not set, it was often undercooked or diluted with too much water. Follow the packet ratio exactly and use the glaze while hot.
Why do the strawberries become watery?
Strawberries release liquid if they sit cut for too long or are not dried properly after washing. Add them only after the cake is cool, pat them dry and cover them with the glaze soon after arranging.
Can I prepare strawberry cheesecake traybake ahead?
Yes. Bake the cheesecake base and filling the day before and keep it covered in the fridge. Add the strawberries and glaze on the day of serving so the fruit stays fresh and the base does not absorb unnecessary moisture.
💡 Tips and Variations
- •
For a richer filling, replace low-fat quark with full-fat quark. The filling will be creamier and milder, but also heavier.
- •
A baking frame is very helpful for cheesecake traybakes because it keeps the filling at an even height and gives neater slices.
- •
For extra freshness, add a little more lemon zest to the filling. Use lemon juice sparingly, as too much extra liquid can soften the filling.
- •
Raspberries, blueberries or redcurrants can also be used, but they should be dry and undamaged. Very juicy berries can water down the glaze more quickly.
- •
For a gluten-free version, replace the flour in the base with a gluten-free cake flour blend. Also check the baking powder, custard powder and clear glaze for gluten-free labelling.
- •
For a vegan version, use plant-based butter, soya quark, vegan cream cheese, an egg replacer designed for baked fillings and a suitable plant-based glaze. The texture will be different, so chill the traybake well before slicing.
- •
If you want to make the cake without clear glaze, add the strawberries just before serving. It will look more natural, but it will not keep as well.
- •
For clean slices, chill the cake well and cut it with a long, sharp knife. Wipe the knife between cuts so the strawberries and cheesecake layer do not smear.
📦 Storage
Store strawberry cheesecake traybake covered in the fridge and eat within 2 days. For the best quality, bake the cheesecake base and filling ahead without strawberries, then finish with fruit and glaze on the day of serving. Once topped, the cake should stay chilled and should not sit at room temperature for long. Freezing is possible without the strawberry topping; freezing with fresh strawberries and glaze is not recommended because the fruit becomes soft and watery after thawing.
🍷 Pairing
Strawberry cheesecake traybake pairs well with a light Mosel Riesling because its acidity refreshes the creamy filling and highlights the strawberries. A Franconian Silvaner is more restrained and works well with quark, lemon and the crumb base. For a non-alcoholic option, serve coffee, black tea, sparkling water with lemon or a light strawberry and rhubarb spritzer.
❓ F.A.Q.
Can I bake strawberry cheesecake traybake the day before?
Yes, the baked cheesecake base and filling are ideal for making ahead. Add the strawberries and clear glaze on the day of serving so the fruit stays fresh and the base does not become soggy.
What type of quark is best for strawberry cheesecake traybake?
Low-fat quark gives a lighter, slightly tangy filling. Full-fat quark makes the filling creamier and milder. If the quark is very watery, drain it briefly before using.
Can I make strawberry cheesecake traybake without clear glaze?
Yes, but the strawberries should then be added shortly before serving. Clear glaze protects the fruit, adds shine and helps the strawberries stay in place when the cake is sliced.
How do I stop strawberry cheesecake traybake from becoming soggy?
Press the crumb base firmly and pre-bake it briefly. Let the cheesecake layer cool completely before adding the strawberries, and dry the berries well after washing.
Can I make this traybake gluten-free?
Yes, replace the flour in the base with a gluten-free cake flour blend. Also check that the baking powder, custard powder and clear cake glaze are gluten-free.
How long does strawberry cheesecake traybake keep in the fridge?
Once topped with strawberries, it keeps covered in the fridge for about 2 days. Without the strawberry topping, the baked cheesecake base and filling can be prepared more conveniently and finished just before serving.
🏛️ History and Tradition
Strawberry cheesecake traybake is a modern adaptation of traditional German cheesecake, which historically features quark as a key ingredient. Originating in regions like Bavaria and Franconia, quark-based cheesecakes have been a staple since the 19th century, celebrated for their creamy texture and mild tang. This traybake variation, topped with fresh strawberries and a glossy glaze, reflects seasonal summer baking traditions and is often enjoyed during afternoon tea or family gatherings. Its enduring popularity underscores the German culinary emphasis on fresh, regional ingredients and balanced flavours, reinforcing its place in everyday and festive cuisine.
Strawberry cheesecake traybake works best when the crumb base is pressed firmly and briefly pre-baked, the cheesecake filling cools completely and the strawberries are added only afterwards. The clear glaze protects the fruit and helps create clean slices. The result is a creamy, fruity summer traybake that can be prepared well for coffee tables, guests and larger gatherings.
Rate this recipe
Click or tap the stars to rate
Explore these guides
- Strawberry Desserts: 35 Sweet Recipes with Fresh Strawberries
Discover 35 delicious strawberry desserts, from easy cakes and creamy puddings to fruity tarts, quick treats and fresh summer dessert ideas.