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Bunting Winery & Vineyards


Cheese Pie with Baby Bunting Strawberry Sauce

Cheese Pie with Baby Bunting Strawberry Sauce
Recipe Date:
September 20, 2016
Serving Size:
Cook Time:
Imperial (US)
This is a very light cheesecake that is quick and easy to bake. It will satisfy your sweet tooth without making you feel like you over indulged in dessert. The Baby Bunting Strawberry Sauce compliments it perfectly. Enjoy a glass while you savor your pie.
  • 10 ozs Graham Crackers
  • 1/2 cup Melted Butter
  • 12 ozs Cream Cheese
  • 2 Egg Yolks
  • 2 1/2 ozs Sugar
  • 1 tbsp Vanilla
  • 1 tbsp Lemon Juice
  • 2 Egg Whites
  • 2 ozs Sugar
  • 1/2 cup Sour Cream
  • 1 tsp Vanilla
  • 1 tbsp Sugar
  • 12 ozs Frozen Strawberries
  • 6 ozs Baby Bunting
  • 1/4 cup Sugar

2 packages finely crumbled graham crackers
1 stick of butter melted

Pie Filling:
12 ounces cream cheese
2 egg yolks
2.5 ounces sugar
1 tbs vanilla
1 tbs lemon juice

2 egg whites
2 ounces sugar

1/2 cup sour cream
1 tsp vanilla
1 tbs sugar

1 12-16 ounce package frozen strawberries
1/2 bottle of Baby Bunting
1/4 cup sugar

Sauce: combine all ingredients in a saucepan and simmer for 30 minutes until berries are mashed and sauce has thickened. Remove from the heat and allow to cool.

Pre-heat your oven to 350. combine the graham crackers and butter together and form your crust in a pie dish. Once formed bake your crust for 8-10 minutes.

While your crust is baking combine the first set of ingredients in your mixer and combine until smooth.
Place in a separate bowl, wash your mixer completely clean (any residue will prohibit your meringue from forming). Add your egg whites and start whipping them lowest speed first, gradually add your sugar and increase your speed until stiff peaks form.

Gently fold together the cream cheese mixture and the meringue, fold until combined do not over mix. Pour into your crust and smooth out, bake for 20 minutes.

While your pie is in the oven, make your sour cream topping. Combine all ingredients mix well. When the pie is finished baking allow to rest for 10 minutes, then gently spread the sour cream topping leaving a 1/4 inch ring on the outside. Place back in the oven for 7 minutes.

Once your pie is completely finished baking allow to cool and place in the refrigerator to cool completely.  When your sauce has cooled strain the berries from the rest through a small sifter.

Slice your pie and before you plate them, drizzle sauce on the plate and top with a slice of Cheese Pie drizzle more sauce and top with a mint leaf for decoration. Enjoy!