Strawberry Cream Pie
Original recipe found here (I tweaked mine)
What you need-
For the crust-
1 sleeve cinnamon graham crackers
5 tbs butter, melted
For the cheesecake-
2 8 oz blocks cream cheese, room temp
1 1/2 c heavy cream
2/3 c sugar
2 tsp vanilla
A handful of strawberries sliced up, or whatever topping you like. I would have used caramel, but C wouldn't have eaten it.
What you do-
Preheat the oven to 375 degrees. Smash up (in a food processor if you have one) the graham crackers. Once they're the texture of sand, put them in a bowl and add the butter. Mix a bit until combined. Dump the crust into the pie dish and spread along the bottom and sides, pressing into the dish as you go. I don't care if mine is up the sides too much, I mostly prefer my crust at the bottom. Throw the crust in the oven for 10 minutes. Take it out and cool it completely. You're done with the oven so turn it off.
Now for the cheesecake. In a bowl (I used my hand held mixer), beat the cream until it holds firm peaks (it takes a while, be patient!), set it aside. In a large bowl (I used my stand mixer for this part) mix cream cheese, sugar and vanilla until smooth. Fold half of the whipped cream into the cream cheese mixture. Don't stir vigorously! You want the fluffiness/air. Once that's incorporated, fold in the rest of the cream. Grab your completely cooled crust and dump the yummy goodness inside. Spread evenly and refrigerate for a couple of hours so it sets well. I didn't garnish mine until it had been in the fridge for a while. It seriously gets better and better. I think it tasted the best once it had been in the fridge for a few days.
You could drizzle chocolate over the strawberries and all that jazz, but that's not what this cheesecake was about for me. Keep it simple, people.
No comments:
Post a Comment