Strawberry Cheesecake

Ingredients:

1 sheet of puff pastry thawed
STRAWBERRY TOPPING:
1 cup chopped strawberries
½ cup sugar
¼ cup lemon juice

CHEESE TOPPING:

8 ounce package cream cheese softened
¼ cup powdered sugar
2 heaping tablespoons heavy cream

STRAWBERRY TOPPING :

1 cup sliced fresh strawberries
¼ cup powdered sugar

Methods:

Preheat oven to 400 F.
Roll out a sheet of puff pastry on a lightly floured cutting board.
Cut the dough into 3 strips along the fold line. Then cut each strip in half to make 6 rectangles.

Place each rectangle of dough on a baking tray lined with baking paper.Bake

for 15 minutes or until puff pastry is golden brown.
Remove from the oven and let cool completely on the grill rack.
set aside.

STRAWBERRY FILLING:

In a small saucepan combine
strawberries sugar and lemon juice over medium-high heat.
Blend the mixture with a pestle until the strawberries are soft and the sugar has dissolved.
Increase the heat to high and bring the mixture to a boil. Cook for about 5 minutes or until thickened.
Remove pan from heat and allow to cool completely.
CHEESECAKE COVER: Beat the
cream cheese sugar and cream with a hand mixer for about 3 minutes until smooth.
set aside.

ASSEMBLY:

Divide each cake into 2 layers 12 total
Divide the cream cheese evenly between the bottom layers and spread with a knife. Stir in
cream cheese with a layer of chopped strawberries.
Fill the strawberries with the strawberry filling.
Cover the top with the top layer of puff pastry.
Sprinkle the surface of the puff pastry with icing sugar.