Raspberry Cheesecake Pie
Raspberry Cheesecake Pie is an moderately easy dinner. Made with 1 (10-inch) pastry shell, baked, 1 c. cottage cheese, 2 tbsp. milk, 2 (8 oz.) pkg. cream cheese, softened and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
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; process until smooth. In 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.
Sprinkle with 1/2 cup raspberries. Gently press berries into filling with back of spoon. Bake at 350° for 30 to 35 minutes.
Cover with foil if browning too quickly. Cool for 1 hour; refrigerate for 1 hour.
Top with whipped cream and remaining berries.
🍷 Perfect Pairings
Complete your meal with these
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