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Lemon Cream Cheese Pie

Source of Recipe


From "Maida Heatter's Pies and Tarts"






List of Ingredients



• Finely grated rind of 1 lemon
  
• 3 Tbsp lemon juice
  
• 3/4 cup creamed cottage cheese or ricotta cheese
  
• 8 ounces cream cheese, at room temperature
  
• 3/4 cup sugar
  
• 1/2 tsp vanilla extract
  
• 2 eggs
  
• Graham Cracker Crust (recipe follows)
  
• Fresh raspberries for garnish
  






Instructions



1. Adjust a rack to the middle of the oven and preheat oven to 350° F.
   
   
2. Mix the rind and juice and set aside. In a processor fitted with the metal chopping blade, blend the cottage or ricotta cheese until it is smooth as honey, about 1 minute. In the small bowl of an electric mixer, beat the cream cheese until it is perfectly smooth. Add the smooth cottage or ricotta cheese and beat to mix. Then add the sugar, vanilla and the eggs, one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
   
   
3. When the filling is perfectly smooth, remove the bowl from the mixer, stir in the lemon rind and juice, and pour into the prepared graham cracker crust. Bake 30 minutes. Remove from the oven and cool completely. Serve topped with fresh raspberries.
   
   Makes 1 pie.
   
   ..........
   
   GRAHAM CRACKER CRUST
   
   • 1-1/4 cups graham cracker crumbs
   • 1 Tbsp sugar
   • 1 tsp cinnamon
   • 1/2 tsp nutmeg
   • 1/2 tsp ground ginger
   • Pinch of allspice
   • 3 ounces (3/4 stick) unsalted butter, melted
   
   Mix together ingredients until moistened. Press into a pie plate. Bake at 325° F for 10 minutes to set the crust.
   
   Makes 1 (9-inch) crust.