Lemon Raspberry Cheesecake Pie |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time. Ingredients:
3/4 cup oreo cookie crumbs |
1/2 cup graham cracker crumbs |
1/4 cup butter |
1 (250 g) package cream cheese |
1 (300 ml) can sweetened condensed milk |
1/3 cup lemon juice |
1 teaspoon vanilla extract |
1 pint raspberries |
2 tablespoons icing sugar |
2 tablespoons butter |
Directions:
1. Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9 deep pie dish.
2. Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
3. Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
4. Serve slices of cheesecake with dollops of raspberry sauce.
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