Raspberry Bliss Cheesecake Pie 🍰🍓

Raspberry Cheesecake Pie Recipe

🕒 Cook Time: 35 minutes
🕒 Prep Time: 25 minutes
🕒 Total Time: 1 hour

Description:

Indulge in the delightful blend of creamy cheesecake and fresh raspberries with this irresistible Raspberry Cheesecake Pie recipe. Straight from the pages of “Taste of Home” magazine, this recipe, shared by Beverly Coyde of Gasport, New York, promises a tantalizing treat perfect for any occasion. Whether you’re hosting a summer soirée, planning a potluck contribution, or simply craving a fruity dessert, this pie is sure to impress with its harmonious balance of flavors.

Recipe Category:

Cheesecake

Keywords:

Dessert, Raspberries, Berries, Fruit, Kid Friendly, Potluck, Summer, < 60 Mins, Oven, Refrigerator, Easy

Nutritional Information (per serving):

• Calories: 432.6
• Fat Content: 33.4g
• Saturated Fat Content: 18.1g
• Cholesterol Content: 149.8mg
• Sodium Content: 350.7mg
• Carbohydrate Content: 24.3g
• Fiber Content: 1.9g
• Sugar Content: 11.2g
• Protein Content: 10.2g

Servings:

10 servings

Ingredients:

• 1 small curd cottage cheese
• 1 cup milk
• 2 packages cream cheese
• 2 cups sugar
• 1/2 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 eggs
• 1 1/2 cups fresh raspberries

Instructions:

1. Prepare Pastry Shell:

   • Line an unpricked pastry shell with a double thickness of aluminum foil.
   • Bake at 450°F (232°C) for 8 minutes or until lightly browned.
   • Cool the pastry shell on a wire rack.

2. Prepare Filling:

   • Reduce the oven heat to 350°F (177°C).
   • In a blender, combine the cottage cheese and milk; cover and process until smooth.
   • In a mixing bowl, beat the cream cheese and sugar until smooth.
   • Beat in the cottage cheese mixture, flour, and vanilla until well combined.
   • Gradually beat in the eggs just until blended.
   • Pour the filling into the prepared pastry shell; the pie will be full.
   • Sprinkle 1/2 cup of raspberries over the top of the filling, gently pressing them into the filling with the back of a spoon.

3. Bake:

   • Bake the pie at 350°F (177°C) for 30-35 minutes or until the center is almost set.
   • If the edges start to brown too quickly, loosely cover them with foil.

4. Cool and Refrigerate:

   • Cool the pie on a wire rack for 1 hour.
   • Refrigerate the pie for at least 1 hour to chill and set.

5. Serve:

   • Before serving, top the pie with whipped cream and the remaining fresh raspberries.
   • Store any leftovers in the refrigerator for freshness.

Enjoy!

Delight your taste buds with each luscious bite of this Raspberry Cheesecake Pie, where the creamy texture of the cheesecake meets the burst of flavor from fresh raspberries. Perfect for sharing with loved ones or savoring as a decadent treat, this dessert is bound to become a new favorite in your recipe collection.