Pink Daisy Strawberry Cheese Cake Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust until lightly browned, about 10 minutes.
• Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).
• Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.
• Pour filling into crust.
• Bake until filling is set, about 30 minutes.
• Remove from oven and let cool completely.
• Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.
• Arrange the sliced strawberries atop the cheese filling.
• Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.

Steps:

• Beat 8 ounces room-temperature cream cheese, 1 cup confectioners' sugar, the zest of 1 lemon, 1 teaspoon vanilla and 1/4 teaspoon salt with a mixer until smooth. Dissolve 1 teaspoon unflavored gelatin powder in 1 tablespoon hot water; beat into the cream cheese mixture along with 1 1/4 cups plain Greek yogurt. Pour into a 9-inch graham cracker crust. Refrigerate until set, about 3 hours. Microwave 2 tablespoons honey 20 seconds. Stir in 1 tablespoon lemon juice, then toss with 2 cups sliced strawberries; spoon around the edge of the pie.

Steps:

• In a small bowl, combine the strawberries, almonds and sugar. Pour into crust; set aside. , In a large bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add dry pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Stir in sour cream and vanilla until blended. Fold in whipped topping. , Spread half of the glaze over bottom of crust; layer with strawberries. Top with remaining glaze. Spoon cream cheese mixture over the top. Refrigerate for 2-4 hours or until set. Garnish with mint and additional berries if desired.

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and set shell aside. , In a bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. Add eggs; mix until combined. Pour into shell. Bake at 350° for 20-25 minutes or until center is almost set. Remove from the oven and let stand for 5 minutes. , Meanwhile, combine sour cream and remaining sugar in a bowl; mix well. Spread over filling. Turn oven off. Return pie to the oven for 15 minutes. Remove; cool on a wire rack. Refrigerate for 6 hours or overnight. Before serving, top with strawberries. Dust with confectioners' sugar if desired.

Steps:

• Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
• Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
• Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
• In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.
• To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead.)
• To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Steps:

• Mix strawberries and marshmallows in a large sauce pan, cook over low heat, stirring until marshmallows are melted.
• Combine sour cream, cream cheese, vanilla and salt, beat with a electric mixer until smooth.
• Add marshmallows mixture, mix well.
• Pour into prepared crust (careful it will spill over) chill for 4 hours.
• Top with whipped topping before serving.

Steps:

• Pre-bake a Deep 9 inch pie shell and thoroughly cool it.
• Spread the jar of strawberry preserves evenly over the bottom of the cooled pie shell.
• In a large mixing bowl, combine Mascarpone cheese, marshmallow cream, and Splenda. Beat at high speed with electric mixer until light and fluffy. If using a KitchenAid mixer, use the wire whisk, not the paddle beater.
• With a silicone spatula or wooden spoon move the cheese mixture into the pie shell on top of the strawberry preserves. Gently spread the cheese mixture evenly. (It is crucial that the pie shell is not still warm. A slightly warm pie shell would not have harmed the strawberry preserves, but it would cause the cheese mixture to melt and loose volume). Set the filled pie shell aside in the refrigerator while preparing the rest of the recipe.
• Place the strawberry jello powder in a medium bowl. Stir 1 cup of boiling water into the gelatin, stirring at least 2 minutes, until totally dissolved. Stir in 1 cup of cold water.
• Remove pie from the refrigerator. Working quickly so that you don't water log your lady fingers, dip the lady fingers in the strawberry gelatin and place on top of the pie like bicycle spokes or daisy petals. You should now have a pink Daisey design on top. Refrigerate overnight or at least 4 hours.
• Just before serving create another set of spokes / daisy petals by spraying the whipped cream between each of the pink spokes. So you end up with pink, white, pink and so on. Lastly in the very center pour some sugar free chocolate syrup, so that it becomes the center of your daisy (like a Black eye Susan or sunflower). Drizzle additional chocolate syrup if desired over the whipped cream spokes.
• Notes: For the Lady Fingers, I used the soft type from the supermarkets bread section not the hard ones in the cookie aisle. I approximated the ¼ cup of chocolate syrup. The brand I had came in a squeeze bottle so I just squeezed in my center and did the same to create the drizzle. For the crust I used one of the refrigerated pie doughs that you unfold and bake. If you wanted to make this totally no-bake in the Summer, you could use a pre-made graham cracker crust. I have seen those now in the baking aisle. This pie gets better the longer it's refrigerated. I had a left over piece a few days after I made it and it was even better than the first day. Cook time was minimal for pre-baking the pie shell and heating the gelatin. 6 hours prep includes the minimal assembly and 4 hours refrigeration. This would be more if you leave it for the recommended overnight refrigeration.