Sour cherry cream cheese pie with mango sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Heavy cream |
| 1 | cup | Sugar |
| ¼ | cup | Fresh lime juice |
| 2 | (8 oz) packs room temp cream | |
| Cheese | ||
| ½ | teaspoon | Vanilla |
| 1 | cup | Canned tart red pitted |
| Cheeries, drained | ||
Directions
In heavy pan over med heat, combine cream & sugar. Bring to boil & cook until liquid is reduced to 1½ cups. Add lime juice & boil gently until mix is reduced to 1 ½ cups. The reduction process takes about 1 hour. Remove cream from heat & cool to room temperature. Beat cheese with beaters until soft & fluffy. Add cooled cream mix & vanilla; beat well to incorporate. Gently fold in cherries. Pour filling into crust. Chill at least 4 hours before serving. Serve with Mango Sauce.
Crust: ½ cup toasted bread crumbs ½ cup toasted ground almonds ½ cup sugar ¼ cup soft butter Combine ingredients & mix well, then pat crumbs into 9" tart pan with removable bottom or 9" springform pan. Freeze 1 hour, then bake at 350 for 10 minutes. Cool & add filling.
Mango Sauce: 1 large mango 1-2 Tbls. fresh lime juice ¼ sugar, or to taste
Peel, seed & chop mango. Place in a blender & process until smooth.
Add fresh lime juice & sugar.
File
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