Raspberry Cheesecake Pie
Source of Recipe
Recipes Lost and Found
List of Ingredients
1 unbaked pastry pie shell (10 inches)
1 cup (8 ounces) small-curd cottage cheese
2 tablespoons milk
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
3 eggs
1 1/2 cups fresh raspberries, divided
1 cup whipping cream, whipped
Recipe
Line unpricked pastry shell with a double thickness of aluiminum foil. Bake
at 450 degrees for 8 minutes or until lightly browned. Cool on a wire rack.
Reduce heat to 350 degrees.
In a blender, combine cottage cheese and milk; cover and process until
smooth. In a 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 (pie will be full). Sprinkle with 1/2 cup raspberries; gently
press into filling with back of spoon.
Bake at 350 degrees for 30-35 minutes or until the center is almost set
(cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1
hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining
raspberries. Store in refrigerator.
Makes 10 servings.
|
|
member logon
