RASPBERRY CHEESECAKE PIE

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July 9, 2015 at 9:36 am  •  Posted in Recipe of the Day by  •  0 Comments

CRUST:

1 ¼ C graham wafer crumbs

2 tbsp. white sugar

¼ C melted butter

Mix together and press into the bottom of a 9” pie pan.  Bake at 350°F for 8 minutes.  Cool.

Raspberry Topping:

6 C fresh raspberries, divided

1 C white sugar

3 tbsp. cornstarch

½ C water

Mash 2 C raspberries to measure 1 cup and place in a saucepan.  Add sugar, cornstarch and water and bring to a boil, stirring constantly; cook and stir for 2 minutes longer.  Cool to room temperature.

Cream Filling:

1 pkg. (250 g) cream cheese, softened

1 C whipped cream

1 C icing sugar

Beat cream cheese and add whipped cream and icing sugar.  Beat until combined.  Spread over the graham wafer crust.  Top with remaining raspberries and then spoon the cooled raspberry filling over the top.  Refrigerate until set (about 3 hours).  Keep refrigerate and garnish with whipped cream, if desired.

 

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