Strawberry Shortcake Cheesecake
INGREDIENTS:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
2/3 cup milk
1 teaspoon vanilla extract
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1 cup fresh strawberries, diced
2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
DIRECTIONS:
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add milk and vanilla extract, stir until just combined. Roll out dough, cut out shortcakes, bake at 425°F for 12-15 minutes.
For the cheesecake filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beat well. Stir in vanilla, sour cream, flour. Gently fold in diced strawberries. Pour over cooled shortcake crust.
Bake cheesecake at 325°F for 45-50 minutes. Let cool in the oven, then at room temperature. Refrigerate for at least 4 hours.
For the strawberry topping, cook sliced strawberries, sugar, and lemon juice until thickened. Let cool. Pour over chilled cheesecake.