Strawberry Rhubarb Frozen Cheesecake Pie
A refreshing frozen cheesecake pie with a tangy strawberry rhubarb glaze, perfect for spring gatherings and special luncheons!
Equipment
- Medium pot
- Mixing bowls
- electric mixer
- Measuring cups
- 8- or 9-inch (20- or 23-cm) pie pan
- spatula
Ingredients
For the strawberry rhubarb glaze:
- 12 ounces 340 g sliced fresh strawberries
- 8 ounces 227 g chopped fresh rhubarb
- 1 cup 235 ml water
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml lemon juice
- ¼ cup 32 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry
For the cheesecake filling:
- 1 pound 455 g nondairy cream cheese
- 2 cups 240 g powdered sugar
For the crust:
- 1 Vanilla Cookie Pie Crust page 417
Instructions
- To make the strawberry rhubarb glaze: In a medium pot, combine the strawberries, rhubarb, water, sugar, and lemon juice.
- Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 15 minutes, stirring occasionally.
- Add the cornstarch slurry to the pot and stir until the glaze thickens.
- Remove the glaze from heat and let it cool completely.
- (Optional: Reserve 1 cup [240 g] of the glaze for topping before serving.
- )
- To make the cheesecake filling: In a mixing bowl, use an electric mixer to beat the nondairy cream cheese until smooth.
- Gradually add the powdered sugar, 1 cup (120 g) at a time, and beat until fully combined and smooth.
- Pour the cheesecake filling into the prepared Vanilla Cookie Pie Crust.
- Smooth the top with a spatula.
- Freeze the pie for several hours until firm.
- Before serving, top the frozen pie with the reserved strawberry rhubarb glaze.
Notes & Wine Advice
Serving Tip:
Serve with Pink Pomegranate Mimosas for a vibrant and festive pairing.
Wine Advice:
Pair with a light rosé or sparkling wine to match the fruity flavors of the pie.
Nutrition values
Calories: 350 kcal | koolhydraten: 55 g | Eiwitten: 3 g | Vet: 14 g | Suiker: 44 g