(My goodness it’s taken me way too long to write this post.) Easter weekend was also Steve’s birthday and his favourite dessert is Strawberry cheesecake. But last year we ended up throwing the cake out because there was just too much and after a day or so the topping got yucky. So my mission was to find something more manageable. I was inspired by Junior’s restaurant recipe from “Junior’s Desserts” cookbook but I used a graham crust instead of the vanilla wafer crust, ditched the macaroon crumbs, and I made the topping separately so that I could easily refrigerate the cake without the topping going soft. I cut them into individual portions and popped them in the freezer for whenever I have a craving for cheesecake. Taste wise, I did like it a lot but I think it was a touch too sweet. Next time I will leave out about 1/4 of a cup and see what happens. And as it states in the recipe, it really does puff up quite a bit but settles down fine. Mine had cracks but I have feeling I left it in a little too long. It was still nice and creamy though. I don’t know if I will bother making cheesecake in a spring form again!
Junior’s fresh strawberry cream cheese pie
1 recipe vanilla wafer crumb crust (I used graham crust)
For the Cream Cheese Filling:
4 8-ounce pkgs cream cheese at room temperature
1 2/3 cup sugar
1/4 cup cornstarch
1 Tbsp vanilla
2 extra large eggs
3/4 cup heavy cream (35% m.f.)
For the Topping:
1 recipe Macaroon crunch (I didn’t bother making this)
1 1/2 – 2 quarts ripe strawberries, hulled
1/2 cup strawberry jam, melted and kept warm
Makes one 9-inch deep-dish pie
Preheat the oven to 350 F degrees. butter a 9 inch pie plate. Make the crust, adding 1 tsp baking powder in step 1. Press the mixture over the bottom and all the way up the side of the pie plate. Freeze for 15 minutes. Bake just until set, about 10 minutes. Cool on a wire rack. Leave the oven on.
Make the cream cheese filling. In a large bowl with an electric mix (using paddle attachment if you have it) on low, beat one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together for about 3 minutes. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. This will take about another 3 minutes.
Increase the mixer speed to medium (no faster!) and beat in the remaining 1/1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each one. Beat in the cream just until completely blended. The batter will look light, creamy, and airy. Be careful not to overmix! Spoon the filling into the cooled crust. Bake the pie until puffed, 30-35 minutes. The filling will rise in the oven, then settle as it cools. Let the pie cool on a wire rack for 1 hour.
Meanwhile, make the macaroon crunch and cool. [Bake 2/3 cup of chopped mixed nuts and 1/2 cup sweetened shredded coconut for 10-15 minutes at 350F until golden.]
5. Arrange the whole berries, on their sides with the pointed ends out, in concentric circles on top of the pie, leaving a 1/2 inch border around the edge. Spoon the melted jelly over the berries, covering the top of the pie. Place the macaroon crunch around the edge of the pie, forming a 1-1 1/2 inch border. Immediately refrigerate for at least 2 hours (3 is better). The pie is best served the same day. [I sliced the strawberries and combined with the jelly to spoon over individual pieces instead so that the filling would stay good for longer.]
Basic Graham Cracker Crust
1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
1/3 cup butter, melted
3 tablespoons sugar
Heat oven to 350°F. In medium bowl, stir all ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired. Press remaining mixture firmly and evenly against bottom and side of pie plate. Bake about 10 minutes or until light brown; cool on cooling rack. Fill as directed in pie recipe.