Currant Cheesecake Pie In A Graham Cracker Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This is a very smooth cheesecake in a graham cracker crust with currants which add texture. The top is broiled for a few moments at the end to give a pretty top. Ingredients:
crust |
2 cups graham cracker crumbs |
2 tbsp. sugar |
2 tsp. cinnamon |
8 tbsp sweet butter, melted |
filling |
boiling water |
2/3 cup dried currants |
24 ounces cream cheese |
8 ounces sweet butter, room temperature |
1/8 tsp. salt |
3/4 cup sugar |
1 1/2 tsp. vanilla extract |
3 large eggs |
Directions:
1. Mix the crust ingredients together well.
2. Press them into a well-greased 10-inch pie dish to form an even crust.
3. Pour the boiling water over the currants to plump them for one minute. Then drain them and spread on paper towels to dry.
4. Beat the cream cheese and butter together.
5. Add the salt, sugar, vanilla, and eggs.
6. Stir in the currants - do not beat them so you avoid breaking them up.
7. Pour this batter into the crust and level the batter.
8. Bake at 350 for 35 minutes in the middle of the oven.
9. Raise the oven rack and broil for a minute +/- to color the top of the cake attractively.
10. Let sit to cool to room temperature before serving or refrigerate.
|
|