Posted by lorna-organic on Tue, Jun 3, 08 at 23:36
Strawberry Cream Cheese Pie
Crust:
1-1/2 cups graham cracker crumbs
2 tblsps. sugar
1/4 tsp. lemon zest
5 tblsps. melted butter
Filling:
2 large eggs
½ cup sugar
12 oz. softened cream cheese
½ cup sour cream
2 tblsps all-purpose flour
1 tsp. vanilla extract
¼ tsp. grated lemon zest
Toppping:
Whole fresh strawberries, about 30, preferably uniform in size
1/3 cup melted red currant jelly, or orange marmalade
Heat oven to 325 degrees F. Spray pie plate lightly with oil. Combine crust ingredients. Press crust mixture into pie plate, about 3/4s of the way up the sides of the plate. Bake for 6 minutes.
Prepare filling. Beat eggs, sugar and vanilla. Add softened cream cheese, sour cream, flour and lemon zest. Beat well. Pour mixture into prepared crust. Bake for 25-20 minutes, until set. Cover with paper towel, and cool on rack for two hours Remove paper towel, and cool for one more hour.
Remove green leaves from strawberries. Place berries upside down in a uniform pattern on top of your pie. Drizzle on melted jelly or marmalade. Refrigerate for 3-5 hours to allow flavors to mingle.
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I adapted this from a recipe in "Cooking Pleasures" magazine June/July 2008. They used orange zest in larger quantities. I didn't have red currant jelly, so I used pomegranite jelly. It was fine, but I think marmalade might have been better.
