Raspberry Cheesecake Pie
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 unbaked pastry shell (10 inches)
- 1 cup small curd cottage cheese
- 2 tablespoons milk
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon vanilla extract
- 3 eggs
- 1 1⁄2 cups fresh raspberries, divided
- 1 cup whipping cream, whipped
directions
- Line unpricked pastry shell with a double thickness of aluminum foil.
- Bake at 450 for 8 minutes or until lightly browned.
- Cool on a wire rack.
- Reduce heat to 350.
- 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 pastry shell (pie will be full).
- Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
- Bake at 350 for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning to quickly).
- Cool on a wire rack for 1 hour.
- Refrigerate for at least 1 hour.
- Top with whipped cream and remaining raspberries.
- Store in the refrigerator.
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!