Description
Strawberry pie cheesecake, a creamy cheesecake filling with fresh strawberries. Topped with a beautiful pie crust. Recipe in cups and grams.
Ingredients
COOKIE CRUST
- 2 ¼ cups, crushed (250 g) biscuits
- Slightly over ½ cup (125 g) melted butter, unsalted
PIE DOUGH
- 1 2/3 cups (200 g) all-purpose flour
- Slightly over ½ cup (125 g) cold butter, unsalted
- ¼ cup (60 ml) icing cold water
STRAWBERRY FILLING
- 3 ½ cups, halves (500 g) fresh strawberries
- Slightly over ¾ cup (170 g) granulated sugar
CHEESECAKE FILLING
- 2 ½ tbsp cornstarch
- 1 cup (240 ml) heavy whipping cream
- 2 cups (500 g) full-fat cream cheese, room temperature
- ½ tsp salt
- Slightly over ¾ cup (175 g) granulated sugar
- 3 eggs
EGGWASH
- 1 egg
Instructions
- Start by preparing the cookie crust, you need 2 ¼ cups of crushed biscuits (250 g), you can use a blender or food processor to crush until fine powder. Mix with slightly over ½ cup (125 g) of unsalted melted butter. The mixture should resemble wet sand.
- Pour it in a 8-inch 20 cm springform pan and press it to the bottom and slightly up to the sides. Refrigerate while you prepare the rest of the recipe.
- Prepare the pie dough. In a mixing bowl, gently combine 1 2/3 cups (200 g) all-purpose flour with slightly over ½ cup (125 g) unsalted cold butter. This mixture doesn’t have to be perfect; it’s supposed to have butter chunks everywhere. Add ¼ cup (60 ml) of icing cold water and, using your hands, squish just until it’s combined. Overmixing this dough will make it very tough. Refrigerate covered in plastic wrap for at least 30 minutes.
- For the strawberry filling, you will need the strawberries to be cut in half. In a saucepan, combine 3 ½ cups (500 g) of fresh strawberries with slightly over ¾ cup (170 g) of granulated sugar. Cook over medium heat, first with the lid on so the steam helps cook faster. If needed, add some water. Cook until they are soft, don’t mash them. You should have the strawberries and a liquid that will be a syrup that you can use to serve later. Reserve.
- Prepare the cheesecake filling. In a large mixing bowl, whisk 2 ½ tbsp cornstarch with 1 cup (240 ml) heavy whipping cream until no lumps remain.
- Add 2 cups (500 g) full-fat room temperature cream cheese and ½ tsp salt, and work it using a spatula. Add slightly over ¾ cup (175 g) granulated sugar and mix with a spatula.
- In a separate bowl, beat 3 eggs and add them one by one to the cream cheese mixture, making sure to stir after each addition.
- Roll out the pie crust and cut about 12 strips. You need the leftover dough to press it to the sides of the pan, right where the cookie crust ends.
- Assemble the cheesecake pie, grab about half of the strawberries, and put them at the bottom of the pan, over the cookie crust. Pour the cheesecake filling and top it with the rest of the strawberries, spreading them all over the top.
- Place 6 strips of pie dough vertically. Lift and fold every other one to half of the cheesecake, then place one strip horizontally. Unfold the strips that were folded.
- Lift and fold every other one of the strips that you didn’t fold then, place one strip horizontally, and unfold the strips that were folded. Repeat the same pattern until you finish the whole cheesecake.
- Cut the edges, and I like to make a little thin log and place it on the sides. Press it so it looks nice.
- Preheat the oven to 355F (180C).
- Beat one egg and brush it over the pie crust. Bake for 1 hour to 1h and 15 minutes. Turn off the oven and leave it inside for 1 hour. Let cool at room temperature and then refrigerate for at least 5 hours.
Nutrition
- Serving Size: 1 slice/8
- Calories: 760 kcal
- Sugar: 46 g
- Sodium: 430 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 17 g
- Trans Fat: 1.2 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 190 mg