Strawberry-Cream Cheese Pie
BY: Elinor Klivans
Whole strawberries make a stunning topping for this creamy
cheesecake-like pie. Using a food processor to mix the filling will
ensure it’s smooth.
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted
2/3 cup sugar
12 oz. cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted
1. Heat oven to 325°F. Spray 9-inch pie pan with cooking spray.
Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in
medium bowl. Stir in melted butter until crumbs are moistened. Press
into bottom and up sides of pan. Bake 6 minutes or until set.
2. Process eggs and 2/3 cup sugar in food processor 1 minute or until
smooth. Add cream cheese; pulse to break up. Process 15 seconds or
until smooth. Add all remaining filling ingredients; process just
until smooth. Pour into crust.
3. Bake 30 to 35 minutes or until top is firm when gently shaken and
outside edge is slightly puffed. Place on wire rack; cover with paper
towels. Cool 2 hours. Remove paper towels; cool to room temperature.
Cover and refrigerate until thoroughly chilled, at least 5 hours or
4. Arrange strawberries over top of pie; brush with jelly. Serve cold.
Store in refrigerator.
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