“This is the most unusual pie I’ve ever had.
I’m not a pie guy, but I like it.”
I really wanted to create something exceptionally unusual in my pie-making pizazz this time.
I wanted it to be both sweet, as a pie should be, and slightly savory, with just enough creaminess and tang.
I felt like a sharp cheese would do the trick – similar to a cheesecake – but more like a pie.
This meant I needed to start with the crust.
Traditionally cheesecakes contain a “graham cracker” type crust.
I wanted this characteristic, but also that of my perfected pie crust I use on a regular basis.
Wham bam – I got it.
Next, I imagined, dreamed, and determined my cheese of choice would be a young asiago – salty, savory, and zingy – just enough, but no too much.
With the aromatic elegance of basil and lemon, this pie was sure to be a win-win…
…except one thing was missing.
The brilliant red succor of fresh strawberries.
You’re welcome.
Lemon Basil Asiago Strawberry Cheesecake Pie
Crust:
1 cup graham cracker crumbs (finely ground)
1 cup all purpose flour
1 egg
1 Tbs. white vinegar
pinch of sea salt
8 Tbs. ice cold butter
4-5 Tbs. ice cold water
Filling:
2 Tb. flour
2/3 cup sugar
1/2 tsp. kosher salt
6 oz. asiago cheese, shredded
zest and juice of 1/2 large lemon
15 oz. whole milk ricotta
1 tsp. vanilla extract
2 Tbs. fresh basil leaves
2 large eggs
1 cup Easy Strawberry Jam (omit the jalapeño)
Using a food processor, combine the graham cracker crumbs, flour, sugar, ice cold butter, and egg, and pulse to incorporate. Slowly drizzle in the water until the perfect ball of dough forms. Do not use too much water. You know, go by the feel of it!
Refrigerate for at least 4 hours, but preferably overnight, tightly wrapped in plastic and formed into 1 large disc.
Once chilled, roll out the dough on a thoroughly floured surface (do your best, it is rustic and crumbly) and push into the bottom of a deep pie plate.
Chill for about 20 minutes in the freezer.
Preheat the oven to 350 degrees. Bake the chilled crust for about 15 minutes, until fragrant and slightly darkened. Remove from the oven and allow to cool completely before filling.
Add the flour, sugar, salt, asiago, and lemon zest to a food processor bowl and pulse it a few times to combine everything and break up the cheese. Add the ricotta, lemon juice, vanilla, and fresh herbs, and process it until smooth. Next, with the processor running, add the eggs one at a time, processing a bit after each one.
Pour the mixture a top the pre-baked and cooled crust and bake for 30 minutes, at 325 degrees, until the outer edges are set but the center is still a little wobbly. Turn the oven off, crack the oven door, and allow the cheesecake to rest in the half open oven for about 45 minutes. Remove from the oven and let completely at room temperature. Cover and chill for an hour or two, or overnight.
Warm the Easy Strawberry Jam until less gel-like and more liquidy. Spread a thin layer over the top of the pie.
Chill again for several hours before slicing.
