Ingredients:

  • 16 oz full-fat cream cheese, room temperature
  • 0.5 cup granulated sugar (for cheesecake)
  • 0.5 cup sour cream
  • 1 tsp vanilla bean paste
  • 2 large eggs (for cheesecake)
  • 1 lb fresh strawberries, hulled and pureed
  • 2 tbsp lemon juice
  • 0.25 cup granulated sugar (for reduction)
  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar (for sponge)
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened and cubed
  • 0.75 cup whole milk
  • 3 large eggs (for sponge)
  • 2 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar
  • 4 oz cream cheese, softened

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the exterior of an 8-inch springform pan in heavy-duty foil.
  2. Beat 16 oz cream cheese and 0.5 cup sugar until smooth. Fold in sour cream and vanilla paste. Add 2 eggs one at a time, mixing just until incorporated. Bake in a water bath for 40-45 minutes.
  3. In a saucepan, combine pureed strawberries, lemon juice, and 0.25 cup sugar. Simmer over medium-low heat until reduced by half and thickened into a coulis.
  4. For the sponge, use the reverse creaming method: mix flour, 1.5 cups sugar, baking powder, and salt. Beat in cubed butter until the mixture resembles coarse sand. Whisk in milk and 3 eggs until smooth.
  5. Divide sponge batter into two 8-inch cake pans and bake until a toothpick comes out clean. Allow all layers (cheesecake and sponge) to cool and chill completely for at least 6 hours.
  6. Prepare the frosting by whipping cold heavy cream, powdered sugar, and 4 oz cream cheese until stiff peaks form.
  7. Assemble the cake: place one sponge layer, top with a thin layer of strawberry reduction, then the chilled cheesecake layer, another layer of reduction, and the final sponge. Frost the exterior with the stabilized whipped cream.