Perfect Cheesecake Pie

Perfect Cheesecake Pie Recipe - Made with Yogurt, Cream Cheese, and Fresh Strawberries

Region / culture: USA | Preparation time: 24-36 hours | Cooking time: 1 hour and 20 minutes | Servings: 8-10

Introduction

Cheesecake pie is a delicious and creamy dessert that combines the rich flavors of cream cheese, yogurt, and a hint of lemon. Topped with a sweet and tangy strawberry topping, this dessert is sure to be a hit at any gathering.

History

The origins of cheesecake can be traced back to ancient Greece, where it was served to athletes during the first Olympic games. Over the centuries, the recipe has evolved and been adapted to suit different tastes and preferences. Today, cheesecake is a popular dessert enjoyed around the world.

Ingredients

32 oz (907 g) of non-fat plain yogurt
graham crackers
3 tbsp of cornstarch
0.75 cup of sugar
a pinch of salt
3 eggs
8 oz (227 g) package of lite cream cheese or neufchatel
1 large lemon
0.5 tsp of vanilla

strawberry topping

8 oz (227 g) container of fresh strawberries
1 tbsp of sugar
0.5 cup of sugar
2 tbsp of cornstarch
0.67 cup of water
0.25 tsp of strawberry extract (optional)
4 drops of red food coloring (optional)

How to prepare

At least 24 hours ahead of time, and preferably 36 or so, vigorously stir the yogurt to break up the curd.
Line a strainer or colander with a coffee filter or strong paper towels.
Turn the open container upside down in the strainer. Place it over a bowl and refrigerate.
A couple of times a day, discard the liquid that drains out (the dogs will love it!).
This will result in a thick yogurt cheese.
Preheat the oven to 325°F (163°C).
Line a heavy deep-dish pie plate with a single layer of graham crackers, breaking some to fit.
Set it aside. Combine the sugar, salt, and cornstarch.
Blend in the cream cheese (your mixer works great, but don't use the food processor; it will break up the mixture and it may not set).
Add the eggs, one at a time, beating well after each addition.
Finely grate the peel from the lemon and add it to the mixture, then juice the lemon and add the juice as well. Also, add the vanilla.
On slow speed, blend in the strained, thickened yogurt.
Mix gently but thoroughly.
Spoon the mixture into the prepared deep-dish pie plate, being careful not to dislodge the graham crackers.
Bake for approximately 1 hour and 20 minutes, or just until the cheesecake mixture is set and doesn't jiggle when you move the pie plate.
(Results may vary greatly depending on the exact oven temperature, ingredient temperature, thickness of the pie, and type of pie plate).
While the pie is cooling, prepare the topping.
Wash, hull, and slice the strawberries thickly.
Add 1 tbsp of sugar and stir to coat.
Let them sit to draw out some of the juice.
Combine the remaining sugar and cornstarch.
Add the water. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
Add the strawberries and stir gently just until it comes to a full boil again.
The strawberries shouldn't be cooked, just heated through. Add coloring and flavor if desired and mix gently.
Set the topping aside to cool slightly. When it starts to set up, spread it over the top of the cheesecake filling. Refrigerate. Serve chilled with lite or fat-free whipped topping if desired.
For more details, visit http://sneakykitchen.com/Recipes/cheesecake_pie.htm.

Variations

Try using different fruit toppings such as blueberries, raspberries, or peaches.
Experiment with different flavored extracts such as almond or coconut for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to strain the yogurt ahead of time to achieve a thick and creamy texture for the cheesecake filling.

- Use a deep-dish pie plate to ensure that the filling sets properly during baking.

- Allow the cheesecake to cool completely before adding the strawberry topping to prevent it from melting.

Serving Suggestions

Cheesecake pie can be served chilled with a dollop of lite or fat-free whipped topping for added creaminess.

Cooking Techniques

Be sure to blend the cheesecake filling on low speed to prevent overmixing and ensure a smooth texture.

- Bake the cheesecake pie in a preheated oven to ensure even cooking and a golden brown crust.

Ingredient Substitutions

If you don't have neufchatel cheese, you can use regular cream cheese as a substitute.

- You can use graham cracker crumbs instead of whole graham crackers for the crust.

Make Ahead Tips

Cheesecake pie can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the cheesecake pie with fresh mint leaves or additional sliced strawberries for a decorative touch.

Pairing Recommendations

Cheesecake pie pairs well with a cup of hot coffee or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover cheesecake pie in the refrigerator in an airtight container for up to 3 days. To reheat, allow the pie to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of cheesecake pie contains approximately 300 calories.

Carbohydrates

Each serving of cheesecake pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of cheesecake pie contains approximately 15 grams of fat.

Proteins

Each serving of cheesecake pie contains approximately 8 grams of protein.

Vitamins and minerals

Cheesecake pie is a good source of calcium, vitamin C, and vitamin A.

Alergens

Cheesecake pie contains dairy and eggs.

Summary

Cheesecake pie is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Cheesecake pie is a decadent dessert that combines the creamy richness of cream cheese and yogurt with a sweet and tangy strawberry topping. With a few simple ingredients and some patience, you can create a delicious and impressive dessert that is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day and I was visiting my friend Emma, who always had a knack for finding the most delicious recipes. As soon as she handed me a slice of her Perfect Cheesecake Pie, I knew I had to get my hands on the recipe.

Emma told me that she had learned the recipe from her grandmother, who had passed it down through the generations. She explained that the key to making the Perfect Cheesecake Pie was to use high-quality ingredients and to follow the recipe exactly.

I spent the rest of the afternoon watching Emma make the cheesecake pie, taking notes and asking questions along the way. She patiently guided me through each step, from mixing the creamy cheesecake batter to creating the perfect graham cracker crust.

As the pie baked in the oven, the sweet smell of vanilla and cream cheese filled the kitchen. I couldn't wait to taste the finished product.

When the timer finally went off, Emma pulled the Perfect Cheesecake Pie out of the oven. It was a beautiful golden brown, with a slight jiggle in the center. She let it cool on the counter while we chatted about our favorite family recipes and memories.

Finally, it was time to dig in. I took my first bite of the Perfect Cheesecake Pie and was blown away. The creamy filling was perfectly balanced with the sweet graham cracker crust. It was smooth and decadent, with just the right amount of tanginess from the cream cheese.

I knew that I had to make this recipe for my own family. I asked Emma for a copy of the recipe, which she gladly handed over with a smile.

Over the years, I have made the Perfect Cheesecake Pie countless times for family gatherings, holidays, and special occasions. Each time, it brings back memories of that warm summer day with Emma and the joy of discovering a new recipe to add to my collection.

I have tweaked the recipe slightly over the years, adding a touch of lemon zest to the filling and experimenting with different toppings like fresh berries or a drizzle of caramel sauce. But at its core, the Perfect Cheesecake Pie remains true to Emma's original recipe.

I have shared the recipe with friends and neighbors, who all rave about its creamy texture and rich flavor. It has become a staple in my household, a dessert that never fails to impress.

As I sit down to enjoy a slice of Perfect Cheesecake Pie with my family, I am reminded of the power of food to bring people together and create lasting memories. I am grateful to Emma for introducing me to this recipe and to all the friends and family who have shared their own recipes and culinary wisdom with me over the years.

In the end, the Perfect Cheesecake Pie is more than just a delicious dessert. It is a symbol of the love and connection that food can foster, a reminder of the joy that comes from sharing a meal with the ones we hold dear. And for that, I am truly grateful.