Cherry cheese pie

Overview

This is a fresh and refreshing sweet pie, paired with thin-skinned, juicy cherries and sweet and sour cream cheese. It is really a good dessert, and it is also a good choice for afternoon tea.

Tags

• baking
• cheesecake
• a butter
• a egg yolk
• a milk
• a salt
• apowdered sugar
• acake mix
• b soft white sugar
• b gelatine tablets
• b lemon juice
• b milk
• b whipping cream
• bcream cheese
• brush surface b with egg wash
• cheese filling b
• fresh cherries
• shortbread sweet pie crust a

Ingredients

Steps

1. 1 Sift cake flour, powdered sugar, and salt into a container

   

2. 2 Put the egg yolk and milk into the bowl and mix well

   

3. 3 Cut the butter into small pieces and pour it on the flour

   

4. 4 Use a spatula to mix the butter and powder into small grains

   

5. 5 Pour the egg yolk milk into the butter powder

   

6. 6 Knead the dough with your hands. Do not knead it too much to avoid creating gluten and affecting the taste of the finished product

   

7. 7 Wrap in plastic wrap and refrigerate for at least 30 minutes before use

   

8. 8 Take out the refrigerated dough and sprinkle some flour on the surface to prevent sticking

   

9. 9 Use a rolling pin to roll the dough into a dough about 3 mm thick, about 3-4 cm larger than the diameter of a 7-inch pie plate

   

10. 10 Use a rolling pin to roll up the dough and use a scraper to assist

    

11. 11 Place the rolled dough on a 7-inch pie plate

    

12. 12 After laying it out, fold the excess pie crust at the top directly back into the plate to make all parts of the pie crust even. Set aside to rest for 10 minutes

    

13. 13 Wrap the washed small stones tightly in aluminum foil

    

14. 14 Use a table fork to poke holes evenly in the bottom of the pie crust

    

15. 15 Use aluminum foil paper to touch the pie crust, and press gently to wrap the entire pie crust

    

16. 16 Place the wrapped stones evenly on the pie crust. The purpose of this is to prevent the pie crust from unevenly swelling and deforming during the baking process

    

17. 17 Put into the middle rack of the preheated oven, 190 degrees, heat up and down, 10 minutes

    

18. 18 Take out the pie plate, remove the aluminum foil, and brush a thin layer of egg wash on the surface of the pie crust

    

19. 19 Put the rice back into the middle rack of the oven, put the rice at 160 degrees, and lower the heat at 190 degrees for 15 minutes

    

20. 20 The baked pie crust will be golden brown, set aside to cool naturally

    

21. 21 Drain the washed cherries and place them evenly on the pie crust

    

22. 22 Soak two pieces of gelatine in cold water until soft

    

23. 23 Put cream cheese and sugar into a small bowl

    

24. 24 Heat over water, the sugar melts, and the cream cheese becomes slurry

    

25. 25 Put the whipping cream and milk into a bowl

    

26. 26 Pour the cream milk mixture into the cream cheese mixture, stir well, then turn off the heat

    

27. 27 Cut the lemon in half and use the smaller half

    

28. 28 Squeeze the lemon juice into the cream cheese mixture and mix well

    

29. 29 Take out the soaked gelatine sheets, put them in, and stir evenly while hot

    

30. 30 Beat the cheese paste as finely as possible, then cool it in a basin of cold water

    

31. 31 Pour the cooled cheese batter into the pie plate covered with cherries

    

32. 32 Fill it up and refrigerate it in the refrigerator for about 3 hours. After the cheese paste is completely solidified, you can cut it into pieces and eat

    

33. 33 It’s a great choice for afternoon tea

    

34. 34 The crispness of the pie crust, the richness of the cheese, and the sweetness of the cherries bring you a delicious taste on the tip of your tongue