Cherry Cheese Pie

2024-04-23 13:38:20 439

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

Details of ingredients

Crispy Sweet Pipi AA
A cake powder120 grams
A Sugar Powder25 grams
Salt A1 gram
Butter A65 grams
A Egg Yolk15 grams
A Milk15 grams
Cheese filling BB
B Gilding tabletsTwo pieces
B Cream Cheese100 grams
B Soft white sugar50 grams
B light cream100 grams
B Milk40g
B Lemon juiceLess than half of it

Technique

difficultyintermediate
workmanshiproast
tasteSour and sweet
timeThree hours

Steps to make Cherry Cheese Pie

1. Sieve cake powder, sugar powder, and salt into a container
2. Put the egg yolk and milk into a bowl and mix well
3. Cut the butter into small pieces and pour them onto the flour
4. Use a scraper to mix butter and powder into small particles
5. Pour the egg yolk and milk mixture into the butter powder granules
6. Knead into a dough by hand, do not rub too much to avoid producing gluten and affecting the taste of the finished product
7. Cover with cling film and refrigerate for at least 30 minutes before use
8. Take out the refrigerated dough and sprinkle some flour on the table to prevent sticking
9. Use a rolling pin to roll the dough into a dough sheet that is about 3 millimeters thick, about 3-4 centimeters larger than the diameter of a 7-inch pie plate
10. Roll up the dough with a rolling pin and use a scraper to assist
11. Place the rolled dough on a 7-inch pie plate
12. After laying it out, fold the excess pastry at the top back into the tray, ensuring that all parts of the pastry are evenly distributed. Set it aside and let it relax for 10 minutes
13. Wrap the cleaned small stones tightly with aluminum foil paper
14. Use a fork to evenly puncture small holes at the bottom of the pie
15. Use aluminum foil paper to touch the pastry with a black surface, and gently press to wrap the entire pastry
16. Place the packaged stones evenly on the pastry to prevent uneven bulging and deformation of the pastry during the baking process
17. Place the middle layer of the preheated oven at 190 degrees Celsius, over high and low heat for 10 minutes
18. Remove the pie tray, remove the aluminum foil, and brush a thin layer of egg liquid on the surface of the pie skin
19. Return to the middle layer of the oven, with 160 degrees Celsius above and 190 degrees Celsius below, for 15 minutes
20. Bake the golden pie and let it cool naturally on the side
21. Drain the washed cherries and evenly place them on the pie skin
22. Soak two pieces of gelatin in cold water to soften and set aside
23. Put cream cheese and marshmallows into a small bowl
24. Heat over water, sugar dissolves, and cream cheese turns into a paste
25. Mix light cream and milk in one bowl
26. Pour the mixture of cream and milk into the cream cheese batter, stir well, and then turn off the heat
27. Divide the lemon in half and use the smaller half
28. Squeeze the lemon juice into the cream cheese batter and stir evenly
29. Take out the soft gelatin slices and put them in. Stir well while hot
30. Beat the cheese batter as finely as possible, then cool it in a cold water basin
31. Pour the cooled cheese batter into a pie plate covered with cherries
32. Fill up and refrigerate in the refrigerator for about 3 hours. After the cheese batter has completely solidified, it can be cut into pieces for consumption
33. As an afternoon tea, it's really a good choice
34. The crispy crust, thick cheese, and sweet cherries bring you a delicious taste on your tongue