Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Strawberry "Lobster" Cheesecake Pie
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- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 51 mg
- Sodium
- 179 mg
This playful strawberry cheesecake pie is a sweet nod to the classic New England lobster bake. A creamy, no-bake filling is nestled into a crisp graham cracker crust and finished with a fluffy whipped cream border. The real showstopper is the “lobster” on top, cleverly assembled from fresh strawberry slices for a bright, whimsical garnish that’s as fun to make as it is to serve.
- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 51 mg
- Sodium
- 179 mg
Ingredients
Strawberry Cheesecake Pie:
Strawberry “Lobster” and Whipped Cream:
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Directions
Special equipment:
a piping bag fitted with a star tip- For the strawberry cheesecake pie: Beat the cream cheese, confectioners' sugar, vanilla, salt and lemon zest in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes. Beat in the freeze-dried strawberries until bright pink and evenly combined.
- Dissolve the gelatin in 1 tablespoon hot water in a small bowl; beat into the cream cheese mixture along with the yogurt, scraping down the sides of the bowl with a rubber spatula as needed, until smooth and evenly combined. Pour into the crust and spread the top into an even layer. Cover with plastic wrap and refrigerate until set, at least 3 hours and up to overnight.
- For the strawberry “lobster” and whipped cream: Slice 1 strawberry crosswise into thin rounds. Arrange the slices slightly overlapping in a line across the center of the pie to form the lobster’s body. Cut 1 strawberry into 3 lengthwise wedges. Fan the wedges together at one end of the body slices to resemble the lobster's tail. Cut 1 large strawberry in half lengthwise. Place one half at the opposite end of the body slices to form the lobster’s head. Cut 1 strawberry in half lengthwise and cut out the core; it will look like a heart and resemble open claws. Place the claws on either side of the head. Lastly, slice thin strips from the remaining strawberries, then arrange two long strips extending from the head as antennae. Place 4 short strips along both sides of the body to form the legs (8 total).
- Beat the heavy cream and confectioners’ sugar in large bowl with an electric mixer on medium-high speed until fluffy and holding stiff peaks, about 2 minutes. Transfer to a piping bag fitted with a star tip. Pipe the whipped cream around the edge of the pie in a decorative pattern.
Cook’s Note
To make ahead, make the filling and pour into the pie crust. Refrigerate until set, up to 24 hours. Place the strawberry “lobster” and whipped cream on top just before serving.
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