Easy Lemon Cheesecake Pie With Strawberries Recipes

FRESH STRAWBERRY CHEESECAKE PIE

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.

STRAWBERRY CHEESECAKE PIE

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.

LEMON CHEESECAKE PIES

Steps:

• Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

EASY LEMON CHEESECAKE PIE WITH STRAWBERRIES

Steps:

• Beat cream cheese and sugar in large bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 5 min. or until slightly thickened. Pour over cream cheese layer in crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and berries just before serving.

QUICK AND EASY CHEESECAKE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Combine cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch in a blender; blend until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges are puffed and surface of cheesecake pie is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 60 to 65 minutes. Remove from the oven and sprinkle with cinnamon. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Top cooled cheesecake with strawberries. Cover and refrigerate until chilled, about 4 hours.

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

STRAWBERRY LEMONADE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
• Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
• Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
• Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
• Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
• Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
• Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.

LEMON STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
• Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
• Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
• Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
• Glaze
• Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
• Lemon Strawberry Cheesecake.
• Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
• After about 3 hours your cheesecake is ready for eating!

NO-BAKE 7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE

Steps:

• CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
• Press onto bottom and partway up sides of buttered 9" springform pan; chill.
• FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
• In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well.
• Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
• Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
• Mix together with remaining 7-up mixture and stir until well blended.
• Turn into chilled crust and chill for at least 8 hours.
• Remove from pan and add topping.
• TOPPING: Brush top of chilled cheesecake with melted jelly.
• Arrange strawberries upright on cake and spoon any remaining melted jelly over them.