I mean, it’s exactly what it sounds like. But better? You’ll understand what I mean when you taste it.
- 1 lb cream cheese, room temperature
- 1/2 C condensed milk
- 2 large eggs
- 2 C all-purpose flour
- 3/4 C salted butter, cold and diced
- 1/2 C + 2 tbsp boiling water
- 1/2 C granulated sugar
- 1/2 C brown sugar
- 1/4 C turbinado sugar
- 2 tsp baking powder
- 1/4 tsp ground coriander
- 3 lbs strawberries, halved
- 1/4 C granulated sugar
- 1/4 C brown sugar
- 1 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Grab a large mixing bowl and to it add all of the ingredients listed under ‘filling’: the berries, sugars, vanilla, lemon juice, cinnamon, and ginger. Stir them together so that the berries are coated in the spiced sugar mixture that develops, then set them aside to macerate for 30 minutes.
- Grab your stand mixer (or a hand mixer and another large mixing bowl). On medium-high speed beat together the cream cheese, eggs, and condensed milk until light and a bit fluffy, about 10 minutes.
- Start boiling your water, and grab another mixing bowl. We’re going to whisk together the flour, coriander, baking powder, and remaining sugars in this one. Once well combined, add the cold, cubed butter to the bowl. Use a pastry cutter – or a really sturdy fork – to cut the butter into the flour mixture. Work the butter through the flour until there are no chunks larger than a pea, then make a well in the center of the bowl.
- Grab that bowl of strawberries. Give them a stir so they’re lightly coated in the sauce that’s formed at the bottom of the bowl, then drain them. I recommend reserving that liquid, it’s nice over ice cream and other fruit, but it’s up to you. Drain the berries well, in a colander or strainer, shaking off the excess liquid.
- Grease a baking dish – I recommend a 9×13″ pan, but any with at least a 12-cup capacity should work – lightly with baking spray or oil. Pour the strawberries into the pan, and spread them out into an even layer. Next, pour the cheesecake batter over the strawberries and stir them together. Go ahead and preheat the oven to 350°F and make sure a rack is in the dead center.
- Return to the bowl you’re making the cobbler batter in. When the water is boiling – a rolling boil, popping bubbles, and all that jazz – pour it into the well you made in the center of the flour mixture. Fold the water in with a silicone spatula, working quickly. It might seem like there isn’t enough water but just keep stirring and folding. Once you see no more dry streaks in the cobbler batter, dollop the cobbler batter on top of the strawberries and cheesecake. Spread the cobbler batter out over the strawberries and cheesecake. It’s up to you if you want the top completely covered – I did, see the photos above for an example, or to leave space for the cheesecake and berries to poke through.
- Next, sprinkle the turbinado sugar over the surface, entirely coating all of the cobbler topping. Place the baking sheet onto a baking tray to catch any drippage, and place the cobbler in the center of the oven. Bake for 55 minutes. The cobbler should be noticeably puffy, and the sugar hardened into a crust. Let the cobbler rest on the counter for 20-30 minutes before spooning in, to allow the cheesecake to set. Or don’t, and eat it burning hot. Dassit!
- Allergic to strawberries? Check out the Peach version of this recipe!
- Prep Time: 30 minutes
- Cook Time: 55 minutes