Cherry Cheesecake Pizza Pie
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour (plus more for dusting)1 cup
Granulated Sugar1 tsp
Ground Cinnamon1 tsp
Salt (fine)2 large
Egg (lightly beaten)1 medium
Lemon (zested and juiced)1 cup
Heavy Cream1 tbsp
Sugar (confectioners')1 tsp
Lemon Zest1 cup
Almond (sliced)Directions:
1
Special equipment: a 12-by-1-inch pizza or tart pan with a removable bottom For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt
2
Pulse to combine
3
Add the butter and pulse until the dough becomes crumbly
4
Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet
5
(Add additional tablespoons of water as needed
6
) Turn the dough out onto a floured work surface and form into a disk
7
Wrap in plastic and refrigerate for 30 minutes
8
Position a rack in the center of the oven and preheat the oven to 350 degrees F
9
Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom
10
Remove the dough from the refrigerator
11
Flour a rolling pin and work surface
12
Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick
13
Lay the dough in the prepared pan and press it into the bottom and sides
14
Fold the excess dough inward and crimp
15
Dock the dough with a fork
16
Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans
17
Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes
18
Set aside to cool
19
For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice
20
Pour into the cooled pie crust and spread evenly with an offset spatula
21
Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes
22
Set aside to cool
23
For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat
24
Cook until the compote is thickened and syrupy, about 20 minutes
25
Let cool to room temperature, about 20 minutes
26
Pour the compote over the cooled cheesecake filling, and spread evenly over the top
27
For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form
28
In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes
29
Set aside to cool
30
To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds
31
Enjoy!