Monday, October 4, 2010

Raspberry Cheesecake Pie

I LOVE cheesecake but I am inherently lazy and if you add that to the whole "intimidated by the water bath/springform pan" issue that I had going on it adds up to I'm limited to the cheesecake I can get at a restaurant or Sam's Club. Now neither of those options is a bad one necessarily but this weekend I decided to break out of my rut and try something new. I was assigned dessert for a family dinner yesterday and after spending some time on allrecipes.com I felt like I could venture forth without too much trauma.

I don't own a springform pan so I used graham cracker pie crusts (easy, ssshhh) and added a Raspberry Lime Sauce over the cream. I ate mine without the cream and personally I think that was better. I may have another piece for breakfast.... Oh, the sauce would also be yum over ice cream or yogurt and my dad put some over his brownie so there is definitely some versatility there.

The picture is iffy because it was my brother in law's serving that I snapped with my iPhone before it was completely gone. :) I'll work on a better one but I'm amused by this one so it may get to stay.

Raspberry Cheesecake Pie
adapted from allrecipes.com
servings 10

1 graham cracker pie crust (use the big 10 inch one)
1 cup small curd cottage cheese
2 T. milk
2 8 oz pkg cream cheese
1/2 cup sugar
2 T. flour
1/2 t. vanilla
3 eggs
1 1/2 cup raspberries divided
whipped cream if desired

In a blender, combine cottage cheese and milk; cover and process until smooth. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pie crust (pie will be full). Sprinkle with 1/2 c. raspberries; gently press into filling with the back of a spoon.

Bake at 350 degrees for 30-35 minutes or until the center is almost set (cover the edges with foil if they are browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least an hour. Top with whipped cream and remaining berries.

Raspberry Lime Sauce

1 pint raspberries (I used frozen)
1/3 cup sugar
2 T. fresh lime juice
2 T. cornstarch
1 cup cold water

Combine the berries, sugar and juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.

Simmer for about 5 minutes stirring constantly, until the desired consistency is reached. The sauce will thicken a bit more as it cools.

Puree the sauce in a blender and strain it through a fine sieve. Serve warm or cold. Will keep in the refrigerator up to 2 weeks

1 comment:

Linda said...

Man, that looks really gooooooood!