Cheesecake Pie Wtriple Berry Curd Recipes

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

BERRY CHEESECAKE PIE

Steps:

• Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust., Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled., In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

TRIPLE-LAYERED BERRY CHEESECAKE

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

CHEESECAKE PIE W/TRIPLE BERRY CURD

Steps:

• Preheat the oven to 350°.
• THE CRUST.
• To the prepare crust, combine the first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up the sides of a 9-inch greased (cooking spray or butter) pie plate. Bake at 350° for 7 minutes; cool on a wire rack.
• THE FILLING.
• To prepare the filling, combine the cheeses, sour cream, and the following 4 ingredients in a stand mixer; beat at a medium-high speed until smooth. Add eggs and egg yolk; beat until smooth. Spoon filling into prepared crust. Bake at 350° for approximately 35 minutes or until set (jiggles in the center, but is set 2-inches from the crust). Cool completely on a wire rack. Cover and chill at approximately 4-6 hours or overnight.
• To serve, spread Triple Berry Curd evenly over top.
• THE CURD.
• Place all berries in a blender, and process until smooth. Press the berry puree through a sieve over a medium bowl using the back of a spoon, pouring the half 'n' half over the sieving berries as you do so; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
• Whisk in the eggs into the puree mixture; whisk until well-incorporated. Sieve in (or with a flour-duster) the cornstarch, sugar/splenda, lemon juice, and vanilla. whisk until smooth. Bring to a boil in a small saucepan over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or so until thick, stirring constantly. Remove from heat and Cool.
• Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.

STRAWBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350F.
• Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender (I use a mixer), cover.
• Blend until smooth, Pour into crust.
• Bake for 35 to 40 minutes or until center is set.
• Cool completely in pan on wire rack.
• Arrange strawberries on top of pie; drizzle with jelly.
• Refrigerate for 2 hours before serving.

TRIPLE BERRY PIE - DELICIOUS!!

Steps:

• Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
• Preheat oven to 400 degrees.
• Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
• Fill with fruit mixture and dot with butter.
• Cover with second pie crust. Seal and flute edge.
• Cut several slits in top crust to vent steam.
• Bake 45-50 minutes or until juices form bubbles that burst slowly.
• Cool.

RHUBARB BERRY CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon zest, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours., Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain., Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping.