Raspberry Cheesecake Pie
A delightful dessert that combines creamy cheesecake with fresh raspberries for a refreshing treat.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Adds a delightful crunch.
- 0.25 cups 1/4 cup sugar A hint of sweetness.
- 0.5 cups 1/2 cup melted butter Binds the crumb mixture.
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened Star ingredient for creaminess.
- 0.5 cups 1/2 cup powdered sugar Sweetens the mixture.
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
- 1 cup 1 cup heavy whipping cream Creates a fluffy topping.
For the raspberry topping
- 2 cups 2 cups fresh raspberries Juicy and tangy.
- 0.25 cups 1/4 cup sugar Balances tartness.
- 1 tablespoon 1 tablespoon lemon juice Adds refreshing zing.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the crumb mixture into a 9-inch pie pan to form an even layer for the crust.
- Bake the crust in the preheated oven for 10 minutes. Allow it to cool completely.
Filling
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling into the cooled graham cracker crust, smoothing it out evenly.
- Refrigerate for at least 4 hours until set.
Topping
- In a saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for 5-7 minutes until it thickens slightly.
- Remove from heat and allow to cool.
Final assembly
- Spoon the raspberry topping over the set cheesecake. Serve chilled.
Notes
Make sure the cream cheese is softened to room temperature for the smoothest filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.