Raspberry Cheesecake Pie
A delightful dessert that combines the classic flavors of New York-style cheesecake with the tangy brightness of fresh raspberries, perfect for gatherings or as a sweet treat.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a crispy, buttery crust.
- 0.25 cups sugar Sweetens the crust.
- 0.5 cups unsalted butter, melted Adds richness and helps bind the crust.
For the filling
- 16 oz cream cheese, softened Star ingredient for creamy texture.
- 0.5 cups powdered sugar Adds sweetness without grittiness.
- 1 tsp vanilla extract Enhances sweetness and aroma.
- 0.5 cups sour cream Introduces tanginess.
- 0.25 cups heavy cream Adds extra creaminess.
For the topping
- 1.5 cups fresh raspberries Provide flavor contrast.
- 0.25 cups sugar (for topping) Balances out the tartness.
- 1 tbsp lemon juice Brightens the raspberry topping.
- 1 tsp cornstarch (optional) Thickens the raspberry sauce if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press this mixture firmly into the bottom and up the sides of a pie pan. Bake for 10-12 minutes or until golden brown. Remove from the oven and allow it to cool completely.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract using an electric mixer until smooth and creamy.
- Gradually add in the sour cream and heavy cream, mixing until well combined.
- Spread the cheesecake filling evenly into the cooled crust, smoothing the top with a spatula.
Topping
- In a saucepan over medium-low heat, combine the fresh raspberries, 1/4 cup sugar, and lemon juice. Stir occasionally until the mixture bubbles and the raspberries soften.
- If desired, mix in cornstarch for a thicker sauce. Remove from heat and let cool.
- Spoon the raspberry topping generously over the cheesecake filling.
Chilling
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
For a fluffier cheesecake, whip the heavy cream into soft peaks before folding it into the filling. Fresh berries are preferable, but frozen can be used if thawed and drained properly.