- Feb 5, 2002
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Recipe: Strawberry Cream Cheese Pie
Ingredients
1 envelope unflavored gelatin
3 tablespoons water
2 cups of frozen or fresh strawberries
3/4 cup white sugar
1/4 cup lemon juice plus 1 tablespoon fresh lemon juice (about half a lemon)
1 cup heavy cream (235ml)
8-ounce cream cheese, softened (225g)
1/2 teaspoon vanilla extract
One 9” to 10” graham cracker crust
Directions
Mix together the gelatin and water in a small bowl and allow it to bloom for about five minutes.
In a small saucepan, combine 2 cups of strawberries (280g), 1/4 cup sugar, and lemon juice over medium-low heat. Stir frequently until strawberries release their juices.
Add the bloomed gelatin to the strawberry mixture, stir well to combine, and let it dissolve. Remove from the heat, stir in the lemon juice, then set aside to cool for about 15 to 20 minutes while you prepare your cream cheese layer.
In a medium-sized bowl, beat 1 cup of heavy cream to stiff peaks. In a separate, beat together cream cheese, 1/2 cup of sugar, and vanilla extract until combined. Add the strawberries and gelatin mixture to the cream cheese and beat for another minute.
Fold the heavy cream into the cream cheese mixture; the resulting mixture will be thick and fluffy. Spread evenly into the prepared graham cracker crust. Place in the refrigerator for at least 4 hours (preferably overnight) before slicing and serving.
Continued below.
www.ncregister.com
Ingredients
1 envelope unflavored gelatin
3 tablespoons water
2 cups of frozen or fresh strawberries
3/4 cup white sugar
1/4 cup lemon juice plus 1 tablespoon fresh lemon juice (about half a lemon)
1 cup heavy cream (235ml)
8-ounce cream cheese, softened (225g)
1/2 teaspoon vanilla extract
One 9” to 10” graham cracker crust
Directions
Mix together the gelatin and water in a small bowl and allow it to bloom for about five minutes.
In a small saucepan, combine 2 cups of strawberries (280g), 1/4 cup sugar, and lemon juice over medium-low heat. Stir frequently until strawberries release their juices.
Add the bloomed gelatin to the strawberry mixture, stir well to combine, and let it dissolve. Remove from the heat, stir in the lemon juice, then set aside to cool for about 15 to 20 minutes while you prepare your cream cheese layer.
In a medium-sized bowl, beat 1 cup of heavy cream to stiff peaks. In a separate, beat together cream cheese, 1/2 cup of sugar, and vanilla extract until combined. Add the strawberries and gelatin mixture to the cream cheese and beat for another minute.
Fold the heavy cream into the cream cheese mixture; the resulting mixture will be thick and fluffy. Spread evenly into the prepared graham cracker crust. Place in the refrigerator for at least 4 hours (preferably overnight) before slicing and serving.
Continued below.
Sister Thien Anh Khong, With a Recipe for Strawberry Cream Cheese Pie
‘Mealtime is a valuable family time,’ says Sister T.A., ‘where warm, lasting memories are made.’
