Searching for Cherry Cheese Pie

[ctack2]

I am actually going to request a couple recipes today, but put them in separate posts for title accuracy.

Years ago, I frequented a restaurant called Heidi's then Symak's in Wyandotte, Mi. When it was Heidi's (I think) they had a CHERRY CHEESE PIE on their menu. It was awesome. Not at all like a cheese cake, and not at all like an Eagle Brand concoction.
It has a very light colored pastry crust. The filling was creamy (but firm enough to cut into pieces that didn't run), WHITE and sweet. It was then topped with something like a cherry pie filling. Sometimes they had it in the strawberry flavor with chopped fresh strawberries in a gel. I can imagine it with blueberries, too, although they never had that fruit on it.
Anyone have anything that might be like this?
Thanks,
Carol B

[Kitchen Witch]

Cherry Cheese Pie


1 (9-inch) graham cracker crumb crust or baked pastry shell** following
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand sweetened condensed milk
1/3 cup ReaLemon lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract. Pour in prepared crust. Chill at least 4 hours or until set.

Top with cherry pie filling before serving. Refrigerate remaining pie after serving.

If made the day before the flavors have a chance to meld.

You can use strawberry or blueberry fillings as well.



You may want to try this crust, many restaurants use it:

2 cups flour
145g (5 oz) butter
2-3 tablespoons iced water



Process the flour and butter in a food processor until the mixture resembles fine bread crumbs.
While the motor is running, add enough iced water to form a smooth dough.
Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface until 3 mm (1/8 in) thick. Makes 350g (12 oz), which will line up to a 25 cm (10 in) pie dish or tart tin.

baking blind: To bake blind?to produce a crisp tart shell ready to be filled with wet ingredients?top the pastry-lined tart-tin or tins with a piece of non-stick baking paper that extends past the edge of the tin. Fill with pastry weights or uncooked rice or beans. Place on a baking tray and bake in a preheated 180 degrees C (350 degrees F) oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden.