Dessert: Strawberry Shortcake Cheesecake

Recipe by Candace Braun Davison This riff on original cheesecake is a stunning springtime treat.

Ingredients

1 tube refrigerated biscuit dough (like Pillsbury's Buttermilk or Southern-style)

Instructions

Make the Crust: Preheat the oven to 375 degrees F. Grease a 9" springform cake pan, then add a circle of parchment paper to the bottom of the pan, and a strip along the edge. Open biscuit dough and flatten it onto the bottom of the pan. Bake until crust is golden, 20 to 22 minutes. Use a measuring cup or large wooden spoon to flatten out the dough once it’s out of the oven (it will have puffed up while baking). Remove crust from pan and set aside to cool thoroughly.
Make the Filling: In a large mixing bowl, combine cream cheese, sweetened condensed milk, and vanilla extract. Beat with electric mixer until light and fluffy, about 2 to 3 minutes. Set aside.
Make the Whipped Cream Topping: Combine heavy cream and sugar in a large mixing bowl. Beat until stiff peaks form, about 2 to 3 minutes. Set aside.
Assemble: Take 4 to 5 of the prettiest strawberries—all roughly the same size—and cut into slices. Place another strip of parchment paper around the edge of the springform pan, then line it with strawberry slices (that’s what gives it that cool strawberry border). Pour cheesecake filling onto crust; it will hold the berries in place. Top with whipped cream, making sure to cover all strawberries along the border. (If you’re using large berries, you may need a double-batch of whipped cream.) Refrigerate overnight, at least 6 hours. Dice remaining strawberries and toss with sugar, set aside for at least 20 minutes. Just before serving, top cheesecake with diced strawberries.

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