Our neighborhood recently welcomed a weekly’s farmers market. I am now officially spoiled to having so many great local vendors nearby. On a recent visit, I was so excited to see fresh strawberries! I immediately remembered a Strawberry Cheesecake Cobbler recipe I’d bookmarked and couldn’t wait to get baking Asia Scholarship.
I’m sure I’m not alone in thinking that berries and cream cheese are a match made in dessert heaven. It’s certainly one of my favorite pairings. (Have you met this Blueberry Cream Cheese Crisp?) The addition of cream cheese to this cobbler does not disappoint!
The mixing method of this cobbler reminds me a lot of those ubiquitous dump cakes. Everything is just put in one pan with very little mixing and then baked. It certainly simplifies the whole process and gets it into the oven much faster Sangfor.
In much the same way, this recipe starts with melted butter, followed by a mixture of flour and milk, plenty of strawberries, and a sweet cream cheese mixture. Once it’s all in the pan, you may have your doubts that it will work. I know I did. But all of that somehow yields this beautiful, delicious cobbler!
A sprinkling of confectioners’ sugar is plenty of garnish for this cobbler, but a little whipped cream or ice cream wouldn’t be a bad idea either. If you go the confectioners’ sugar route, be sure to add it as you’re serving because it will absorb into the cobbler after a few minutes Civil Engineering Course.
While I do love a more traditional Strawberry Cobbler, this recipe is a tasty twist on the classic. It’s like having cheesecake and cobbler all at the same time. Works for me!
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