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Cherry Cheesecake Pie

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Cherry Cheesecake Pie

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Nearly everyone loves cherry cheesecake. This version features the intense flavor of dried cherries beneath a rich blanket of creamy cheese filling, all nestled in a buttery crust.

At a glance

Prep
Bake
Total
Yield
one 9″ pie, 8 to 12 servings

Ingredients

Crust

  • 1/2 cup (8 tablespoons) unsalted butter
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 large egg yolk (save the white for the cheesecake filling)
  • 2 tablespoons water
  • 1 teaspoon vanilla or almond extract
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour

Cherry Filling

  • 1 cup sweetened tart cherries
  • 1/3 cup sugar
  • 1 tablespoon Instant ClearJel or cornstarch
  • 1/2 cup water

Cheesecake Filling

  • 2 cups (two 8-ounce packages) cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch or King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract or 2 drops bitter almond oil (both optional)
  • 2 large eggs plus the reserved egg white
  • 1/4 cup heavy cream

Garnish, optional

  • 1 cup heavy cream, whipped to soft peaks
  • 1/4 cup sliced almonds, toasted

Crust

  • 4 ounces unsalted butter
  • 1 1/4 ounces sugar
  • 1/8 teaspoon salt
  • 1 large egg yolk (save the white for the cheesecake filling)
  • 1 ounce water
  • 1 teaspoon vanilla or almond extract
  • 7 1/4 ounces King Arthur Unbleached All-Purpose Flour

Cherry Filling

  • 5 ounces sweetened tart cherries
  • 2 3/8 ounces sugar
  • 3/8 ounce Instant ClearJel or cornstarch
  • 4 ounces water

Cheesecake Filling

  • 16 ounces cream cheese, at room temperature
  • 4 3/4 ounces sugar
  • 1/8 teaspoon salt
  • 1/4 ounce cornstarch or King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract or 2 drops bitter almond oil (both optional)
  • 2 large eggs plus the reserved egg white
  • 2 ounces heavy cream

Garnish, optional

  • 8 ounces heavy cream, whipped to soft peaks
  • 3/4 ounce sliced almonds, toasted

Crust

  • 113g unsalted butter
  • 35g sugar
  • 1/8 teaspoon salt
  • 1 large egg yolk (save the white for the cheesecake filling)
  • 28g water
  • 1 teaspoon vanilla or almond extract
  • 206g King Arthur Unbleached All-Purpose Flour

Cherry Filling

  • 142g sweetened tart cherries
  • 67g sugar
  • 11g Instant ClearJel or cornstarch
  • 113g water

Cheesecake Filling

  • 454g cream cheese, at room temperature
  • 135g sugar
  • 1/8 teaspoon salt
  • 7g cornstarch or King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract or 2 drops bitter almond oil (both optional)
  • 2 large eggs plus the reserved egg white
  • 57g heavy cream

Garnish, optional

  • 227g heavy cream, whipped to soft peaks
  • 21g sliced almonds, toasted

Instructions

  1. To make the crust: Beat the butter, sugar and salt until fluffy, then add the egg yolk, water, and flavoring.
  2. Stir in the flour. The mixture will be crumbly.
  3. Press the crust into the bottom and up the sides of a deep 9″ pie pan.
  4. Chill for 30 minutes.
  5. Preheat the oven to 375°F.
  6. Bake the crust for 16 to 18 minutes, until it’s a light, golden brown, using pie weights or your favorite method to weigh it down as it bakes. Set it aside to cool.
  7. Reduce the oven heat to 325°F.
  8. To make the filling: In a small saucepan, combine the dried cherries, sugar, and thickener.
  9. Add the water and bring to a boil, then set aside.
  10. To make the cheesecake filling: Slowly blend the cream cheese with the sugar and salt, until no lumps remain.
  11. When smooth, add the cornstarch or flour, and flavoring. Stir in the eggs and the reserved egg white, then add the cream.
  12. Spread the cherry filling into the baked crust, then top with the cheesecake batter.
  13. Bake the pie for 30 to 35 minutes, until it’s barely set.
  14. Turn the oven off and let the pie sit in the oven with the door propped open for 20 minutes, then remove it from the oven and cool to room temperature.
  15. Refrigerate for several hours before serving. Garnish with whipped cream and sliced toasted almonds, if desired.
  16. Store, covered, in the fridge for up to 5 days, or freeze for up to 3 months.
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