Raspberry Cheese Pie

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Ingredients:
9
Serves:
6
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ingredients

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directions

  • Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy.
  • Add the sugar and eggs blending well.
  • Pour into the unbaked pie shell.
  • Bake at 375 degrees F.
  • for 35 minutes or until a knife inserted in the center comes out clean.
  • Chill for at least 1 hour in the refrigerator.
  • Meanwhile, drain the raspberries, reserving the juice.
  • Add enough water to the juice to make 3/4 cup of juice.
  • Blend the cornstarch and juice together in a 2-quart saucepan.
  • Cook, over medium heat, stirring constantly, until the mixture comes to a boil.
  • Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature.
  • Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer.
  • Chill for an additional 2 to 3 hours before serving.

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Reviews

  1. My husband's "best I ever tasted" raspberry creamcheese pie. Not adding sugar to the raspberries left them rather tart.....but that is nicely followed by the sweet cream cheese underneath. I also added a thin layer of sour cream on top of the cheesecake before adding the berries & glaze. Very yummy
     
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