Ingredients for Raspberry Cheese Pie
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) sour cream
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- Unbaked 9 Inch Pie Shell
- Frozen Raspberries
- Water (enough to make 3/4 cup (180ml) of raspberry juice)
- 2 tablespoons (15g) cornstarch
- Whipping Cream
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How to Make Raspberry Cheese Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, beat together 8 ounces (225g) cream cheese and 1/2 cup (115g) sour cream with an electric mixer until smooth and fluffy.
- Add 3/4 cup (150g) granulated sugar and 2 large eggs, beating until well combined.
- Pour the mixture into your prepared 9-inch pie crust.
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool completely on a wire rack.
- While the pie is cooling, prepare the raspberry topping: Drain 12 ounces (340g) fresh raspberries, reserving the juice.
- Add enough water to the reserved raspberry juice to measure 3/4 cup (180ml).
- In a small saucepan, whisk together 2 tablespoons (15g) cornstarch and the raspberry juice until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook for 1 minute more.
- Remove from heat and stir in the drained raspberries. Let the mixture cool completely to room temperature.
- Once the pie is completely cool, fold 1 cup (240ml) whipped cream into the cooled raspberry mixture.
- Gently spread the raspberry topping evenly over the cooled cheesecake filling.
- Refrigerate for at least 4 hours, or preferably overnight, before serving for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
127g
Fat
91g
Carbs
18g
