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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tbsp sugar
6 tbsp melted butter
For the cheese custard:
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 eggs
Freshly grated zest from 1 lemon
For the berries:
2 cups blueberries, rinsed
1/2 cup water
1/3 cup sugar
1 1/2 tbsp cornstarch mixed with 2 tbsp cold water
Preheat the oven to 325.
In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
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BLUEBERRY CHEESECAKE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tbsp sugar
6 tbsp melted butter
For the cheese custard:
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 eggs
Freshly grated zest from 1 lemon
For the berries:
2 cups blueberries, rinsed
1/2 cup water
1/3 cup sugar
1 1/2 tbsp cornstarch mixed with 2 tbsp cold water
Preheat the oven to 325.
In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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