Ingredients for Fresh Fruit Cheesecake Pie
- 1 ½ cups graham cracker crumbs
- Butter
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- Unflavored Gelatin
- ¼ cup cold water (for gelatin)
- Cottage Cheese
- Pineapple Juice
- Lemon Juice
- ½ cup sour cream
- Fresh Fruit
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How to Make Fresh Fruit Cheesecake Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use your fingers or the bottom of a measuring cup for even distribution.
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- In a small saucepan, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup cold water. Let stand for 1 minute to bloom.
- Stir over low heat until the gelatin is completely dissolved and clear, about 3 minutes. Remove from heat.
- In a blender or food processor, combine 16 ounces cream cheese (softened), ½ cup granulated sugar, ½ cup sour cream, and ½ cup fruit juice (e.g., lemon, orange, or a combination). Blend until smooth and creamy.
- With the blender running, slowly pour in the dissolved gelatin mixture through the feed tube. Blend until fully incorporated.
- Pour the cheesecake filling into the cooled graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Just before serving, arrange your favorite fresh fruits (e.g., berries, kiwi, sliced oranges) decoratively on top of the pie.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
777g
Fat
288g
Carbs
85g
