Raspberry Cheesecake Pie
Ingredients
1 unbaked 9-inch pie shell
3 (4-ounce) packages soft cream cheese
2 eggs
¾ cup sugar
1 teaspoon vanilla
1 cup dairy sour cream
2½ tablespoons cornstarch
2 tablespoons sugar
¼ cup water
1(15-ounce) package frozen raspberries, thawed
1 tablespoon lemon juice
Directions
Preheat oven to 350°F.
Beat cream cheese until smooth; beat in eggs, the ¾ cup sugar and vanilla. Pour in pie shell. Bake in preheated oven 35 to 40 minutes.
Remove from oven and immediately spread with sour cream. Cool completely.
Combine cornstarch and the 2 tablespoons sugar. Blend in water and berries with juice. Cook over medium heat stirring constantly until thickened and clear and mixture comes to the boil. Remove from heat, stir in lemon juice. Lower heat and cook 2 minutes longer. Cool to room temperature, spread over pie.
Chill.
My Comments
I used graham cracker crumbs and butter to make a pie shell in a 9" foil pie plate.
Because I didn’t have any sour cream, I skipped that step. It still tasted great!
Also, I used 2 packages (250 g; 8 oz each) soft cream cheese.