I made this for New Year's Eve upon Mama's request, and let me tell you, it was gone in two days (mostly due to Ma and my lil bro hehehe!). I froze a slice for a friend of mine so it will stay fresh, and he said it was still delish :) The cheesecake part is not too sweet and not too heavy, which will probably make you want to sneak in another slice ;). This recipe's definitely a keeper!
-The key to this one is, since you use fresh strawberries, that they be as ripe as possible. If you are going to make this at the last minute like I did, check their ripeness by looking at the color (very vibrant red, minimal yellow area near the stem) and checking their fragrance (they should be REALLY fragrant. I guarantee you, if the scent is very faint, they will be sour and you would need to wait for them to ripen). Goodness knows I've had desserts with sliced fruits that were still tangy/sour, and the lack of sweetness killed what would have been a perfect dessert.
-That's it! The recipe is really easy to follow, and if you want it to have that extra level of YUM, use a chocolate graham cracker crust (mine was from Keebler). Heavenly!
|Did you know that strawberries are a member of the rose family?|
|Glaze. So much sweet, shiny homemade glaze. Yum.|
|Strawberries are one of God's best creations.|
|Save a slice for someone. They will definitely smile all day after eating it :)|
Recipe from southernfood.about.com
Strawberry Cheesecake Pie
1/2 cup sugar
1 tablespoon all-purpose flour
1 package (8 ounces) cream cheese, room temperature
2/3 cup evaporated milk
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
9-inch graham cracker crust, baked
In a mixing bowl, beat eggs until thick and light yellow. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.
In the same bowl, beat cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat just until blended.
Pour mixture into the graham cracker crust. Bake at 325° for 25 to 30 minutes. Cool on a wire rack.
1 pint fresh strawberries, washed and hulled
1/3 cup water
2 tablespoons sugar
1 1/2 teaspoons cornstarch
few drops red food coloring, optional
Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over the cooled cheesecake. Crush enough remaining strawberries to make 1/3 cup; put in saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree. Return the 1/2 cup puree to the saucepan. Mix together the sugar and cornstarch and stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly; spoon evenly over strawberries on cheesecake. Cool and store, covered, in refrigerator.
Arrivederci and have a wonderful week ahead! (P.S. it's Restaurant Week next week, there might still be reservations left. Hurry! Go here to check the list of restaurants in your area: ramw.org/restaurantweek)