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Fresh Strawberry Cheesecake Pie

April 11, 2011

Photo by Gerik

I just love Spring.  So many signs abound and Friday’s sign was in the produce isle of my favorite grocery store, Gerbes.  Fresh picked strawberries!

My mind suddenly raced back to living in Oregon and picking strawberries with my Mother.  Occasionally she would purchase by the flat, but for me picking was better, because tasting was expected!  Two for the berry box, one for me!  Yum!  Good thing they didn’t put me on the berry scale!

In our home, fresh fruit was enjoyed while fresh, not canned or frozen.  Each supper was filled with the current season’s bounty until we could stand it no more.  Luckily, the next fruit came on and we were off onto another overdose of summer goodness; strawberry shortcake, peaches and ice cream, raspberries and cream, apricot pie, and watermelon galore.   By Fall, we were satisfied until mid-winter when the anticipation of summer goodness kicked in again.

With my strawberry purchase in hand, I was excited to make my first fresh strawberry pie of the season.  Although the berries were not totally prime, they still had the look and taste to make a beautiful pie.

This pie recipe combines the creamy goodness of cheesecake with the strawberries which I dearly love.  I hope you enjoy it as well.

Fresh Strawberry Cheesecake Pie

Photo by Gerik

1 9-inch pie crust, unbaked

Cheesecake Filling:
2 8-oz. pkg. of cream cheese, softened
¾ cup sugar
1 tsp. vanilla
pinch of salt
3 eggs

1 cup sour cream

Combine the cream cheese and sugar in a bowl and mash together with a spoon until well combined.  Stir in the vanilla and 1 egg until smooth.  Add another egg and stir in until smooth.
Add the last egg and stir until smooth.  For best results, do not whip the cream cheese mixture using a mixer.  Pour into the unbaked pie shell.

Bake at 350 degrees until the filling domes, approx. 1 hour.  Remove from oven and let cool before spreading the sour cream over the filling.  Refrigerate.

Fresh Strawberry Filling:
1 cup diced fresh strawberries
1 cup water

Photo by Pat

red food coloring

1 cup sugar
3 T. cornstarch
1/8th tsp. salt

3 cups diced fresh strawberries
1 cup whipping cream or Cool Whip

In a saucepan, mix the strawberries, water and food coloring.  Heat to boiling and simmer 3 minutes.

Mix the sugar, cornstarch and salt together well and add it to the hot strawberries.  Cook until the mixture thickens and is clear.  Cool to room temperature.

Mix the fresh diced strawberries into the cool strawberry glaze.  Pour on top of the cold pie.  The berries will weep into the pie as it sits so I like to do this part anywhere from a  few hours from serving to overnight.

Decorate with whipped cream or topping.

Just can't have enough pictures of strawberry pie!!

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15 Comments leave one →
  1. April 11, 2011 3:05 pm

    Oh, my goodness that looks just heavenly.

  2. April 11, 2011 4:03 pm

    Thanks, Carrie! The only time it gets better is when you pick the berries yourself!

  3. Chelle permalink*
    April 15, 2011 3:42 am

    Mom, is the base of this the same as the Fluffy Raspberry? You just replaced the top with the strawberry?

    • April 15, 2011 2:56 pm

      The base is the same recipe but a bigger batch. . . . like 1 1/2 times the fluffy raspberry pie cheese recipe. You know me, can never have enough cheesecake!!

  4. April 20, 2011 1:14 pm

    This looks great. My wife grabbed a pint from the grocery to use up some leftover topping and we’re not doing that again. The berries we got at the farmers market were sooooooo much better. The one thing I’d skip is the food coloring, mainly because I never have any on hand.:)

    • April 20, 2011 2:11 pm

      As a Nana to two adorable children allergic to red dye, leaving out the red food coloring is just fine. Actually, I can hardly wait for the berries in our area to ripen. Come on sunshine!!!

  5. Bev Christiansen permalink
    April 20, 2011 3:18 pm

    That another “got to try that one”

  6. April 20, 2011 6:22 pm

    Wow, my mouth is watering. This looks absolutely delicious!!

  7. Cat from Measuring Spoons permalink
    May 18, 2011 11:06 pm

    This looks divine. Thanks for sharing.

  8. July 11, 2011 12:53 am

    Absolutely BEAUTIFUL!!!!!!

  9. Gaitan duPont permalink
    October 27, 2015 11:40 pm

    2 questions…..why not use the mixer? and what do you mean by ” until the filling domes”?

    • October 28, 2015 9:01 pm

      Two good questions. I find that whipping the cream cheese makes the baked cheesecake crumbly like sawdust. I try to keep as much air out of the filling while mixing as possible. It makes a very creamy product that way.

      I bake my cheesecake filling until the center is no longer dipped down. As it cooks the filling rises a bit and when it raises all the way across without that dip in the middle then it’should done the way I like it.

      I really hope this helps.

Trackbacks

  1. Fresh Strawberry Cheesecake Pie (via Dancing in the Kitchen) | My Grandparent's Kitchen

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