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graham cracker crumbs - 1 cup, for pie crust
Keebler shortbread crumbs - 1 cup, for pie crust
granulated sugar - 1/3 cup, for pie crust
melted butter (unsalted) - 1/2 cup, for pie crust
Philadelphia cream cheese - 2 packs (8 oz each), for filling
whipped cream (regular/original) - 1 tub (8 oz), for filling
granulated sugar - 1/2 cup
lemon juice - 1 Tablespoon
fresh strawberries - 2 cups, washed, hulled, sliced in halves
fresh blueberries - 1 1/2 cups, washed
organic powdered or confectioner's sugar - 1/4 cup, for sprinkling on fruits
In a medium-sized bowl, mix together the graham cracker and shortbread crumbs. Add the sugar. Blend in the melted butter. Place the crumbs mixture on a 9-inch pie plate. Spread evenly and press with a fork against the pie plate. Cover and refrigerate for 30 minutes while preparing the filling.
Prepare the pie filling by mixing together the blocks of cream cheese, whipped cream, sugar and lemon juice. Use a stand mixer or mix thoroughly with a wooden spoon till blended. Pour the filling on the pie crust. Cover the entire pie with plastic wrap and refrigerate overnight.
The next day, decorate the top of the pie with strawberries and blueberries. Sprinkle powdered sugar all over just before serving. Keep the cheesecake refrigerated always till ready to slice and serve.
COOK'S COMMENTS: To transform crackers or cookies to crumbs, place them in a plastic resealable bag. Then pound the crackers with a meat mallet till you have enough crumbs. I used part graham crackers and part shortbread for this recipe for a twist on the pie crust flavor. Feel free to use all graham crackers if you prefer.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino