After we spent a wonderful May first with family and friends celebrating a big Italian holiday with the first barbecue of the season, we ate too much, drank too much and of course laughed ever so much.
These amazing people always make me feel like the dessert queen. Between ooing and awing they finished off my Chocolate Lasagna and my new creation Strawberry Cheesecake Mousse Pie. This I have to admit is one of the best if not the best dessert I have ever made.
This pie is a cross between a cheesecake and a mousse, light and fluffy with the perfect taste of strawberry. I decided to make it with the most flaky and delectable Italian pastry crust recipe. Drizzled with some unsweetened chocolate and it becomes not only perfectly delicious but also a treat to behold a wonderful and Easy Summer Dessert.
One of our friends is an excellent cook, and actually he has taught me a thing or two. He likes to remind me that desserts are not his forte and he really appreciates mine, and in his opinion North Americans sure know how to make a dessert.
So believe me when I say this Strawberry Cheesecake Mousse Pie is the perfect answer to a spring or summer time light dessert. Enjoy!
Strawberry Cheesecake Mousse Pie
Ingredients
- FOR THE CRUST
- 2 1/2 cups flour 225 grams
- 1/2 cup sugar 100 grams
- 1 teaspoon baking powder 2 grams
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/2 cup butter 125 grams, room temperature
- FOR THE FILLING
- 1 grams package cream cheese 225
- 6 tablespoons sugar 75 grams
- 1 egg
- 6-7 strawberries blended
Instructions
- Pre-heat oven to 340° (170° celsius). Lightly grease and flour an 8 inch (20 centimeter) pie plate.
- FOR THE CRUST
- In a large bowl,gently whisk together flour,sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (it will take about 10 minutes for everything to come together to form a dough, it does seem crumbly at first but don't lose patience). Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out pie crust in prepared pie plate, using a fork make holes on the pie dough, then cover the dough with parchment paper and weigh it down with dry beans. Bake for approximately 12 minutes. Remove from oven and remove paper and beans.
- FOR THE FILLING
- While pie crust is baking in a medium bowl add cream cheese, sugar and egg, and beat well, then add the blended strawberries and beat for 1-2 minutes.
- Pour filling into pie crust (if crust rim is quite brown already, cover the rim of crust with foil), and bake for approximately 30 minutes, (filling should be firm around the outside and the inside wiggly when you shake the pie). Let cool and then refrigerate for at least 3 hours or overnight before serving. Drizzle with melted chocolate before serving. Enjoy!
Nutrition
Maureen | Orgasmic Chef says
May 21, 2015 at 7:52 amDelightful! Very delightful! This cheesecake is perfect especially for spring. It’s so light and fluffy. The strawberry made it so amazing. I just love it. The chocolate on top is also perfect. This is lovely!
Rose says
May 22, 2015 at 8:22 amHi Maureen, Thanks very much Maureen.
jessica knott (Swanky Recipes) says
May 13, 2015 at 5:53 pmWow, this cheesecake sounds amazing! The chocolate on top is just perfect too!
April @ Girl Gone Gourmet says
May 11, 2015 at 1:57 pmLooks like a perfect warm weather cheesecake – the crust looks beautiful!
Emma says
May 8, 2015 at 2:52 amThis looks yummy! And perfect for spring or summer dessert 🙂
Rose says
May 8, 2015 at 9:59 pmHi Emma, thanks very much.
Yum Girl says
May 7, 2015 at 4:08 amHi! This is Kelli from Yum Goggle. We appreciate your submission and love your photography. We will be featuring your post at many of the 12 social media platforms available to us at different times and possibly on different days. We are following you on all your available social media and hope you will do the same. If you have trouble with future submissions, please let us know and we will help you out as soon as possible. We are new owners and have redesigned the entire site while building on old platforms and opening up many new ones – we are small but not for long! Thank you for your trust in us. Kelli and Holli from YG
Joanne T Ferguson says
May 4, 2015 at 5:40 amThis looks absolutely delicious! Pinned and shared
Rose says
May 5, 2015 at 9:14 pmHi Joanne, thanks very much! Rosemary.
Marisa Franca @ All Our Way says
May 3, 2015 at 10:11 pmYou have every right to feel proud of that dessert — it looks magnificent and your photos , well, they capture the richness and lightness perfectly. Certainly makes me want to dig in. I will have to make this as soon as we get back home and are with our family. Great recipe!!!!
Rose says
May 5, 2015 at 9:15 pmHi Marisa, you are always out and about! Have fun.
Rose says
May 5, 2015 at 9:16 pmHi Marisa, thanks, you are always so busy and out and about, have fun!