Raspberry Cream Cheese Pie
Prep Time
Cooking Mode
Ingredients
Crust
1 ¼ cups shortbread cookies, crushed into crumbs
⅓ cup unsalted butter, melted
¼ tsp salt
Coulis
1 cup fresh or thawed raspberries
¼ cup sugar
Filling
1 block cream cheese, softened
½ cup sugar
½ tsp vanilla extract
¾ cup 35% whipping cream
2 cups fresh raspberries
Ingredients
Crust
1 ¼ cups shortbread cookies, crushed into crumbs
⅓ cup unsalted butter, melted
¼ tsp salt
Coulis
1 cup fresh or thawed raspberries
¼ cup sugar
Filling
1 block cream cheese, softened
½ cup sugar
½ tsp vanilla extract
¾ cup 35% whipping cream
2 cups fresh raspberries
Directions
1Crust: With the rack in the middle position, preheat the oven to 180°C (350°F)
2In a bowl, combine all of the ingredients. Press the crust evenly along the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom.
3Bake for 12 minutes or until golden. Let cool.
4Coulis: Meanwhile, in a blender, purée the raspberries and sugar until smooth. Transfer to a sieve set over a bowl. Strain the purée, pressing down with the back of a ladle. Compost the residue. Cover the bowl and refrigerate until ready to serve.
5Filling: In a bowl, whisk the cream cheese, sugar, and vanilla with an electric mixer until smooth.
6In another bowl, whisk the 35% cream until semi-stiff peaks form. Delicately fold the whipped cream into the cream cheese mixture using a spatula. Spread the filling out in the cooled crust. Cover and refrigerate for at least 1 hour.
7Gently stir the fresh raspberries into the bowl of coulis. Spread over the pie. Serve cold.
Disclaimer
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Personal Note
Personal Note