Strawberries & Cream Cake

You can't go wrong with all of these ingredients. Ever. This recipe screams summer to me... and no, it's not summer yet, especially around here, but it didn't stop me from baking this for some lovely company in hopes that the warm season would hurry up.

This has the perfect combination of crumble, strawberries and cheesecake. This recipe suggests letting the cake chill in the  fridge for a least four hours before serving. I would definitely agree and even suggest chilling the cake overnight as I thought it tasted better the following day. Also, this cake calls for neufchatel cheese and if you live in Canada it doesn't get shipped here. Use 'Fromage Frais - Natural' instead or you could get away with a cream cheese filling, too. There are a few steps to this recipe but don't be put off by the long directions as it was an easy dessert to throw together and will be well worth all your effort.

This was so tasty! I'm wishing it wasn't all gone because I could really go for another slice right now! Enjoy!


Strawberries & Cream Cake
Adapted from: An Edible Mosaic

Ingredients

Oatmeal-Almond Crust:
2/3 cup lightly packed brown sugar
2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup almond meal/flour
1 tsp pure vanilla powder
1 1/2 sticks salted butter, melted

Strawberry Filling:
4 cups of fresh strawberries, washed, hulled, and sliced
2/3 cup sugar (more or less depending on your preference and how sweet your berries are)
3 TBL cornstarch dissolved in 4 TBL cold water
1 tsp lemon juice

Cream Filling:
8 oz Neufchatel cheese, at room temperature (I used Fromage Frais)
2 large eggs
2/3 cup sugar
1 tsp vanilla bean paste
2 tsp lemon juice


Directions

Preheat the oven to 375° F. Lightly grease the bottom and sides of the springform baking pan with butter. In a large bowl, whisk together all dry ingredients for the crust, then use a fork to mix the melted butter into the dry ingredients.  The mixture should have some lumps that are about the size of peas (you might find it easiest to use your hands to gently crumble the mixture until it has the right consistency). Pour about 2/3 of the crust mixture into the greased cheesecake pan and reserve the other 1/3 for the topping.  Use a glass to help you press the mixture down evenly in the pan (press just firmly enough so that the mixture is loosely compacted).  Bake the crust for 8 minutes.

Use a mixer to combine the Fromage Frais cheese and eggs (adding one egg at a time); then beat in the sugar, vanilla, and lemon juice until everything is just incorporated.  Pour the Fromage Frais mixture into the pre-baked crust and bake for 12-15 minutes (just until the cheese is starting to set).

In a medium pot over medium heat, simmer the berries, sugar, and 1/4 c water (covered) for about 10 minutes.  Dissolve the cornstarch in cold water and add it to the berries, stirring constantly.  Boil for about 2 minutes, then stir in the lemon juice.

Once the cheesecake is starting to set, remove it from the oven and spread the berry mixture on top; bake for 5 minutes.  Remove it from the oven and evenly sprinkle the remaining crust mixture on top of the berry layer.  Bake for another 15 minutes, or until the topping is golden brown and the sides are bubbling up.

Allow the cheesecake to cool completely to room temperature and then refrigerate for 4 hours before cutting and serving.