This has three of my favorite things- cake, cheesecake and strawberries~ What's not to love?? This cake makes a pretty presentation for a party or when special guests come over. Guaranteed to get oooh'd and ahhh'd over!
*I've included a variation for Cherry if you prefer.
(This is my adaptation of a recipe similar on food Wanderings in Asia blog. Photos are mine.)
1Preheat oven to 350 degrees F line bottom of a springform pan with parchment paper cut to size. Set aside.
2In a sauce pan over low heat, combine the strawberries and sugar; cover and cook for about 5 minutes or until berries have released their juice. Meanwhile, stir together cornstarch and water in a small bowl. After strawberries have released their juice, stir in cornstarch mixture; continue to cook and stir until thickened, just a minute or two. Remove from heat and set aside to cool.
3*Cherry Topping Variation: Place cherries, 1/4 cup water and sugar in a saucepan and cook over medium heat for about 10 minutes or until full rolling boil. In a small bowl, combine remaining 1/4 cup water and cornstarch; mix until smooth then pour into saucepan with cherries. Cook for about 2 minutes or until boiling and thickened. Remove from heat and cool.
4In a mixing bowl, beat neufchatel cheese, sugar, and egg on medium speed until smooth. Set aside.
5In a separate bowl, combine flour, sugar and cold butter pieces until mixture resembles coarse crumbs. Set aside about 2/3 cup to use as topping. In the remaining mixture, stir in the baking soda, baking powder, and salt.
6In a separate bowl, stir together Greek yogurt, egg, and vanilla until well combined. Fold into flour mixture just until blended. Mixture will be thick like biscuit batter.
7Spread cake batter into prepared pan, creating a bowl by pushing the dough up the sides of pan about a 1/2 inch or so. Pour the cheese mixture in being careful not to overflow the sides.
8Spread the strawberry filling over top. You don't have to use it all. It's important to keep it within the borders.
9Sprinkle with reserved crumb mixture. Bake in preheated oven for about 50 minutes. Cool in pan on wire rack for about 20 minutes before removing from pan. Cool completely before slicing.