Strawberry Cream Cheese Pie (Print Version)
# Ingredients:
→ Base Layer
01 -
One 9-inch crust made from crushed graham crackers
→ Berry Glaze
02 -
5 cups of fresh strawberries, remove stems and quarter them (split into two portions)
03 -
Half a cup of white sugar
04 -
One and a half tablespoons of cornstarch
05 -
3 teaspoons of freshly squeezed lemon juice
→ Cheesecake Layer
06 -
8 ounces of cream cheese, softened at room temp
07 -
Half a cup of powdered sugar
08 -
1 teaspoon of vanilla flavoring
09 -
1 cup of heavy whipping cream
# Instructions:
01 -
Toss together 2 cups of strawberries, cornstarch, sugar, and lemon juice in a small pan. Heat on low-medium, stirring as strawberries release juices. Use a spoon or masher to crush them down.
02 -
Turn heat up to medium-high and let it bubble. Keep stirring to stop it from burning. After about a minute of boiling, take it off the heat and let it cool fully.
03 -
Blend softened cream cheese in a bowl till it's extra smooth. Mix in powdered sugar and vanilla. In another bowl, whip the heavy cream till firm peaks form, then gently fold it into the cream cheese.
04 -
Spread the cream cheese mixture evenly onto the graham crust base. Set this aside while you prep the topping.
05 -
Toss the remaining 3 cups of fresh strawberries in the cooled strawberry glaze. Evenly spread this on top of the cheesecake layer.
06 -
Cover the dessert and stick it in the fridge for at least 4 hours. Serve cold and dig in!