It’s National Cherry Pie and boy, do I have a twist for you! Pies are actually my grandma’s favorite dessert and cheesecake is my mother’s, so I’ve decided to combine the two! I’ve never tried my hand at pie making. I leave in the capable hands of my aunts who always leave the family saying “Ohhhs” and “ahhhs” after their pie feasts. Wish me luck!
I know this sounds scrumptious because even when buying all the ingredients my mouth was salivating!
Cherry Pie Filling
Ingredients needed:
1 cup of sugar
½ cup of cornstarch
½ cup of water
1 tablespoon of lemon juice
40 oz canned cherry (drained)
1 teaspoon of almond extract
Cheesecake
Ingredients needed:
25 chocolate sandwich cookies (crushed)
6 tablespoons of Kelapo Ghee (melted)
40 ounces of cream cheese
2 cups of sugar
2 teaspoons of vanilla extract
1 cup of heavy cream
Fresh berries (for decoration)
In a large sauce pan, add the sugar and cornstarch, and whisk until thoroughly combined. Next add in the water and lemon juice and stir. Place the saucepan on the stove and turn on to medium heat while whisking until the sugar has dissolved. Then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden. This should take about 5 minutes or so. When it turns golden you’ll want to add the cherries in and cook for about 2 to 3 minutes or until the syrup has thickened. When it has thickened, turn off the stove and stir in the almond extract. Place your saucepan to the side and let cool.
Next, line an 8-inch springform pan with plastic wrap and transfer the cooked cherry filling to the pan (on top of the plastic wrap). Remember to spread evenly! Pop this in the freezer fr 2 to 3 hours until the filling is firm. In a bowl combine the crushed cookies with the melted Kelapo Ghee and then transfer into a 10-inch springform pan. Using a non-stick spatula press down the cookie crumbs to form an even base on the pan and freeze for 10 to 15 minutes. Grab your 3rd and last bowl for the night and add cream cheese, sugar and vanilla extract. When mixing cream cheese it’s best to use a hand mixer until everything is thoroughly combined. Once it has become a whipped texture add in the heavy cream and beat for another 2 to 3 minutes until it becomes fluffy. Spread half of the cheesecake mixture on top of the crushed cookie crust and freeze for another 10 to 15 minutes. Last but not least, unwrap the cherry filling mixture and place it on top of the set cheesecake layer. Cover with the remaining half of the cheesecake mixture and spread on top until smooth. I recommend leaving the cheesecake to chill in the fridge for at least 4 hours before serving! Feel free to decorate the top with fresh berries!
Pop That Cherry Pie!
It’s National Cherry Pie and boy, do I have a twist for you! Pies are actually my grandma’s favorite dessert and cheesecake is my mother’s, so I’ve decided to combine the two! I’ve never tried my hand at pie making. I leave in the capable hands of my aunts who always leave the family saying “Ohhhs” and “ahhhs” after their pie feasts. Wish me luck!
Cherry Pie-Filled Cheesecake
I know this sounds scrumptious because even when buying all the ingredients my mouth was salivating!
Cherry Pie Filling
Ingredients needed:
1 cup of sugar
½ cup of cornstarch
½ cup of water
1 tablespoon of lemon juice
40 oz canned cherry (drained)
1 teaspoon of almond extract
Cheesecake
Ingredients needed:
25 chocolate sandwich cookies (crushed)
6 tablespoons of Kelapo Ghee (melted)
40 ounces of cream cheese
2 cups of sugar
2 teaspoons of vanilla extract
1 cup of heavy cream
Fresh berries (for decoration)
In a large sauce pan, add the sugar and cornstarch, and whisk until thoroughly combined. Next add in the water and lemon juice and stir. Place the saucepan on the stove and turn on to medium heat while whisking until the sugar has dissolved. Then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden. This should take about 5 minutes or so. When it turns golden you’ll want to add the cherries in and cook for about 2 to 3 minutes or until the syrup has thickened. When it has thickened, turn off the stove and stir in the almond extract. Place your saucepan to the side and let cool.
Next, line an 8-inch springform pan with plastic wrap and transfer the cooked cherry filling to the pan (on top of the plastic wrap). Remember to spread evenly! Pop this in the freezer fr 2 to 3 hours until the filling is firm. In a bowl combine the crushed cookies with the melted Kelapo Ghee and then transfer into a 10-inch springform pan. Using a non-stick spatula press down the cookie crumbs to form an even base on the pan and freeze for 10 to 15 minutes. Grab your 3rd and last bowl for the night and add cream cheese, sugar and vanilla extract. When mixing cream cheese it’s best to use a hand mixer until everything is thoroughly combined. Once it has become a whipped texture add in the heavy cream and beat for another 2 to 3 minutes until it becomes fluffy. Spread half of the cheesecake mixture on top of the crushed cookie crust and freeze for another 10 to 15 minutes. Last but not least, unwrap the cherry filling mixture and place it on top of the set cheesecake layer. Cover with the remaining half of the cheesecake mixture and spread on top until smooth. I recommend leaving the cheesecake to chill in the fridge for at least 4 hours before serving! Feel free to decorate the top with fresh berries!
Peace, love and Kelapo ♥
-Gabriella
Tags: cheesecake, cherry pe, clarified butter, dessert recipes, desserts, kelapo, Kelapo Ghee, Kelapo ghee recipes, national cherry pie day, pie, pie recipes