Strawberry Cheese Pie Food

STRAWBERRY-TOPPED CHOCOLATE-CREAM CHEESE PIE

Steps:

• Melt 3 oz. chocolate as directed on package. Beat cream cheese and sugar in medium bowl with mixer until blended. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP to within 1/2 inch of edge. Refrigerate.
• Meanwhile, melt remaining chocolate. Dip strawberries in chocolate; place on waxed paper-covered plate. Refrigerate 5 min. or until chocolate is firm.
• Top pie with berries. Refrigerate 2 hours.

STRAWBERRY CHEESE PIE

Steps:

• Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Chill dough 15 to 30 minutes.
• Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage.
• Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature.
• Combine cream cheese and confectioner 's sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm.
• Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.

STRAWBERRY CREAM CHEESE JELL-O PIE

Steps:

• In medium bowl, add gelatin, 2 cups boiling water and cream cheese. Whisk together until well blended. Add 1 1/2 cups cold water; whisk. Mix in strawberry slices and pour gelatin mixture in pie shell.
• Refrigerate several hours. Just before serving, top with whipped topping and fresh berries.

STRAWBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350F.
• Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender (I use a mixer), cover.
• Blend until smooth, Pour into crust.
• Bake for 35 to 40 minutes or until center is set.
• Cool completely in pan on wire rack.
• Arrange strawberries on top of pie; drizzle with jelly.
• Refrigerate for 2 hours before serving.

STRAWBERRY CHEESE PIE

Steps:

• 1. Sprinkle the berries with sugar; toss lightly. Let stand about 2 hours.
• 2. After 2 hours, drain all juice from the berries. Add water to juice to make 1-1/4 cups liquid. In a saucepan, heat the liquid to boiling.
• 3. In a separate bowl, mix 1/4 cup water with cornstarch. Add gradually to boiling liquid, stirring constantly. Cook until clear.
• 4. To the juice mixture, add butter, salt, lemon juice and a few drops of red food coloring. Remove from heat and cool slightly.
• 5. Add light cream to the cream cheese; mix until smooth. Spread over bottom of baked pie shell.
• 6. Add the whole berries to the cooked mixture. Pour into pie shell and chill well, at least 2 hours.

STRAWBERRY CHEESE PIE

Steps:

• 1. Prepare dream whip by package directions in a cold bowl with cold beaters. Chill.
• 2. Cream cheese until light and fluffy. Add eagle brand milk and combine well.
• 3. Add lemon juice and combine. Add the extracts. Fold in the prepared dream whip.
• 4. Pour into graham crust. Chill until firm. Cover with strawberry pie filling. Chill until serving time.

STRAWBERRY CHEESECAKE PIE

Steps:

• Beat 8 ounces room-temperature cream cheese, 1 cup confectioners' sugar, the zest of 1 lemon, 1 teaspoon vanilla and 1/4 teaspoon salt with a mixer until smooth. Dissolve 1 teaspoon unflavored gelatin powder in 1 tablespoon hot water; beat into the cream cheese mixture along with 1 1/4 cups plain Greek yogurt. Pour into a 9-inch graham cracker crust. Refrigerate until set, about 3 hours. Microwave 2 tablespoons honey 20 seconds. Stir in 1 tablespoon lemon juice, then toss with 2 cups sliced strawberries; spoon around the edge of the pie.

CHEESECAKE STRAWBERRY PIE

Steps:

• In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add remaining milk and pudding mix. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.

NO BAKE STRAWBERRY CHEESECAKE RECIPE (TO BEAT ALL OTHERS!)

Steps:

• In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
• ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.
• In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
• Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
• Wash strawberries, hull, and then place on towels to dry.
• In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
• Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
• Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
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HEALTHY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
• Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
• Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
• In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
• In a food processor, add strawberries and process until very smooth and well blended puree forms.
• Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
• In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
• Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
• Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
• Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
• Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
• To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
• Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Grease a 9×13 pan. 2.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan. 3
• Bake the crust for 10 minutes, then set aside to cool. 4
• Reduce the oven temperature to 300°F (148°C). 5.
• n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 6.
• dd the sour cream and vanilla extract mix on low speed until well combined. 7.
• dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 8.
• our the batter into the pan with the crust and spread evenly. 9.
• ake the cheesecake for 30 minutes. 10.
• Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes. 11.
• Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking. 12.
• Put the cheesecake in the fridge to cool completely, 3-4 hours. 13.
• To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14.
• Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15.
• Allow to boil for 1 1/2 minutes, then remove from heat. 16.
• Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes. 17.
• Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools. 18.
• To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

STRAWBERRY CHEESE PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and set shell aside. , In a bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. Add eggs; mix until combined. Pour into shell. Bake at 350° for 20-25 minutes or until center is almost set. Remove from the oven and let stand for 5 minutes. , Meanwhile, combine sour cream and remaining sugar in a bowl; mix well. Spread over filling. Turn oven off. Return pie to the oven for 15 minutes. Remove; cool on a wire rack. Refrigerate for 6 hours or overnight. Before serving, top with strawberries. Dust with confectioners' sugar if desired.

STRAWBERRY CHEESE PIE

Steps:

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust.
• CHILL 3 hours or until set. Top with strawberries and desired amount of glaze.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY CHEESE PIE

Steps:

• Mix strawberries and marshmallows in a large sauce pan, cook over low heat, stirring until marshmallows are melted.
• Combine sour cream, cream cheese, vanilla and salt, beat with a electric mixer until smooth.
• Add marshmallows mixture, mix well.
• Pour into prepared crust (careful it will spill over) chill for 4 hours.
• Top with whipped topping before serving.