Strawberry Cheesecake

So I'm forgetful and whoops: forgot I picked a ton of strawberries last year and found them in the freezer. And I needed to make something for a potluck at church so it was perfect timing. But I have no idea why I was originally digging through the freezer. So anyway, here's a recipe I came up with by combining a few other recipes to suit my needs.

Strawberry Cheesecake

Makes a 9x13 pan

You need to start by preparing the fruit topping and allowing it to cool completely. While you wait for it to cool, you can start on the other layers. If the fruit topping is ready before the layers, store it in an airtight container and refrigerate if needed but bring to room temperature before spreading on the cream cheese layer.
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Fruit Topping:
6 cups frozen and thawed strawberries, reserve the juice
Approx. 3 cups strawberry juice from thawed strawberries (you can also get juice from fresh strawberries by following the instructions below)
4-6 tbsp. sugar
2 tsp. cornstarch
4-6 tbsp. water
1 part package of pectin

Instructions  Follow all steps for fresh or frozen berries
1. (fresh berries): cut strawberries into halves and add to a pot along with sugar; (reserved juice): add the sugar to the juice and stir
2. Cook over medium-low heat until the sugar melts, then turn up the heat to medium and bring to a boil.
3. (fresh berries): once it boils, remove from heat and lightly mash the strawberries using a potato masher, or a fork or wooden spoon.
4. (fresh berries): return to heat and bring back to a boil; (reserved juice): continue boiling.
5. Dissolve 1 tsp. of cornstarch in water and add to the pot. Stir continually so it doesn't burn while it boils.
6. You can stop here if you would like a runny syrup to pour over the cheesecake.
7. Continue boiling and stirring, add another 1 tsp. cornstarch dissolved in water.
8. Sprinkle in pectin and boil until desired consistency is reached.
Note: the topping will thicken as it cools.
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Crust:
2 cups graham crumbs
1/4 cup sugar
1/2 cup melted butter

Mix all ingredients until crumbly and press lightly with a fork into a greased 9x13 glass pan.

Bake at 350°F for approx. 15 minutes. Allow to fully cool. While you're waiting for it to cool, remove cream cheese for filling from fridge and bring to room temperature to soften.
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Cream Cheese Filling:
2 packages 250 g. cream cheese
1 cup powdered sugar
1 tsp. vanilla extract
1 carton whipping cream, whipped or 1 L tub of pre-made whipped cream

Beat cream cheese, sugar and vanilla in a bowl until smooth. Fold in whipped cream until combined. Spread onto prepared crust and smooth evenly. Refrigerate 1-2 hours.

When the fruit topping has cooled, carefully spread over cream cheese filling. Place reserved strawberries on top. Refrigerate until ready to serve; cut into squares.

NOTE: You will have lots of berries left. These work well in milk shakes and on ice cream. (YUM!)

You can also substitute blueberries or cherries (frozen or fresh) and get the same result.

Strawberry-Rhubarb Cheesecake Pie Recipe

So this recipe was originally called "Peaches and Cream Pie" taken from Kraft's What's Cooking Magazine, Fall 2007, by Stella Martin. I made it so much that we got sick of peaches, so I modified it to this Strawberry-Rhubarb recipe. But really, any frozen or fresh fruit will work. I prefer to use frozen fruit because the liquid needs to be reserved.

Strawberry-Rhubarb Cheesecake Pie

Prep. 15 min  |  Total: 50 min

• 3/4 cup flour
• 1 pkg. (6-serving size) Jell-O Vanilla Pudding and Pie Filling (the powder kind)
• 1 tsp. baking powder
• 1 egg
• 1/2 cup milk
• 3 Tbsp. butter, melted
• Max 1/2 cup strawberries and 1/2 cup rhubarb (fresh or frozen), liquid reserved (from frozen) or 1 can (19 fl. oz/540 ml - med. size can) peach slices or canned fruit of choice, drained, liquid reserved
• 1 pkg. (250 g) brick of cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp. ground cinnamon (for peaches)

PREHEAT oven to 350°F. Mix flour, dry pudding mix and baking powder in medium bowl; set aside. In another bowl, beat egg, milk and butter with a wire whisk until well blended. Add to flour mixture; mix well. Pour into a greased 9.5-inch pie plate (glass works best); top with fruit.

MIX with a blender the cream cheese, sugar and the reserved fruit liquid until well blended. Pour slowly over fruit. If using peaches, sprinkle cinnamon over top.

BAKE 30 to 35 min. or until wooden toothpick inserted in centre comes out clean (I bake until the "crust" is golden brown). Cool 15 min. before cutting into slices to serve. Store any leftovers in refrigerator.

NOTE: This pie is equally delicious served warm or chilled.