Sour and Sweet Cherry Cheesecake Pie
by Cathy ConnallySour and Sweet Cherry Cheesecake Pie
Rated 5 stars by 1 users
Category
Dessert
Servings
12
Prep Time
90 minutes
Cook Time
30 minutes
Calories
347
Who doesn’t love cheesecake and cherry pie? Why not put them together in this fun pie with seasonal cherries. This recipe delicious, sugar free, dairy free and gluten free. Using monk fruit in place of sugar, it is low in sugar and is a great alternative to pies using refined sugar.
Flavours: A blend of fresh sour and sweet cherries on top of sweet cheesecake and complemented by a crispy almond crust.
Benefits: With zero cholesterol, rich in vitamins A and C the cherries offer fiber and minerals such as potassium and manganese that assist in bone health and reduce inflammation. The tofu has calcium needed for bone and muscle health. Almond flour and almond butter provide protein and magnesium and copper trace minerals. In total the pie is high in protein and low in sugar.
Author:
Cathy Connally
Ingredients
-
2 cups (192 g) superfine almond flour
-
1 chia seed egg (138 g) (1 tbsp ground chia seeds
- plus 3 tbsp of water)
-
½ cup (128 ml) water
-
2 tbsp (30 g) almond butter
-
1½ pounds (680 g) sour cherries, pitted
-
½ cup (100 g) sweet cherries, pitted
-
½ tbsp (8 g) fruit pectin
-
1 tbsp (8 g) tapioca flour
-
2 tsp (4 g) cream of tartar
-
1 tsp monk fruit
-
¾ cup (175 g) firm tofu
-
3¼ cups (775 g) plant-based cream cheese (low or no added oil)
-
1 cup (270 g) cherry puree
-
1 tsp lemon extract
-
1 tsp monk fruit
-
10-12 cherries for topping or garnish
Pie Crust
Cherry Puree
Cheesecake Filling
Topping
Directions
Pie Crust
Preheat oven to 350°F (177°C).
Mix the chia seed egg and let set for 5-7 minutes. Put the chia seed egg, almond flour, almond butter into the food processor( or mix by hand) and process. Slowly add the water until the dough comes together as a ball. The dough should be soft and smooth.
Remove from food processor and wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough between two sheets of plastic wrap and then remove one sheet of plastic and place the dough into the pie plate. Fit it into the pie plate and shape the edges with your hands or a fork. Dock the bottom crust (poke holes in the crust with a fork) and bake for 15-20 minutes until the crust is light brown. Keep oven on. Set baked crust aside.
Cherry Puree
Place all ingredients in a pot over medium to medium low heat and cook for 20-30 minutes. Stir constantly to prevent burning. Use an immersion blender (or potato masher) to partially puree the fruit. Be sure to leave some fruit skins showing. Set aside.
Cheesecake Filling
Puree in food processor until completely blended. The consistency will be thick.
Pour blended cheesecake filling into baked pie crust and smooth to even the top. Bake for 20 minutes.
Chill for 30 minutes on the counter. Chill for one hour in the refrigerator.
Topping
Pour remaining cherry puree over the top of the baked cheesecake. Can be served immediately but the pureed cherries may be slightly warm. Best to chill for an hour.
Recipe Note
Yield: One 9” (23 cm) deep dish pie
Equipment: Mixing bowls, 9” deep dish pie, food processor, rolling pin, fork, medium sized pot, immersion blender (or potato masher), spatula, plastic wrap, foil
Nutrition
Calories 347, Fat 23.8 grams, Saturated Fat 0.8 grams, Carbs 22.4 grams, Fiber 3.5 grams, Protein 9.3 grams, Sugar 9.6 grams, Sodium 322 milligrams