BLUEBERRY CHEESECAKE PIE
Number Of Ingredients 1
Steps:
- INGREDIENTS For the Crumb Crust: 9 large rectangular graham crackers (around 1 1/2 cups), crushed 2 tablespoons sugar 6 tablespoons melted butter For the Cheese Custard: 8 oz. cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 2 eggs Freshly grated zest from 1 lemon For the Berries: 2 cups blueberries, rinsed ½ cup water 1/3 cup sugar 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water DIRECTIONS Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on. Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid. Spoon the berries over the custard. Chill for at least one hour before serving. Recipe Source: adapted from Williams Sonoma Desserts
- Used organic lemon, was 1 tsp lightly packed of zest
- Started berries after pie out of oven, good call, since that cooled much faster than pie, which took about 1 hour and 50 minutes to cool.
- I tried after in fridge 3 hours.
- Remember to use hot towel to loosen crust.
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Wandile Msezane
[email protected]This pie is a must-try for any blueberry lover. It's the perfect balance of sweet and tart.
Mars Jannta
[email protected]This pie is perfect for any occasion. It's elegant enough for a dinner party, but it's also easy enough to make for a weeknight dessert.
Louise Mcintosh
[email protected]I'm not a baker, but this pie was surprisingly easy to make. It turned out beautifully and tasted even better.
Manoj Kafle Monsoon
[email protected]This pie is a great way to use up leftover blueberries. It's easy to make and it always turns out delicious.
Okezie Kanu
[email protected]This pie was a bit of a disappointment. The crust was soggy and the cheesecake filling was too dense. I think I'll stick to my old blueberry pie recipe.
Sk 107 Balochi Status
[email protected]I'm not a huge fan of cheesecake, but this pie was surprisingly good. The crust was perfectly flaky and the cheesecake filling was light and fluffy. I would definitely make this again.
Zahid Pardese
[email protected]This pie is absolutely delicious! The crust is flaky and buttery, the cheesecake filling is creamy and tangy, and the blueberries add a perfect pop of sweetness. I will definitely be making this again and again.
hellen nunez
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. I think I'll try using a different type of fruit next time.
moran mo
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The combination of blueberries and cheesecake is always a winner.
MD Jibon islam
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that's perfect for any occasion.
Segawole Godfrey
[email protected]The cheesecake filling was a bit too runny for my taste, but the flavor was still good. I think I'll try adding a bit more cornstarch next time.
Qasim Mailk
[email protected]This pie is so easy to make and it always turns out delicious. I love that I can use fresh or frozen blueberries.
Mike Featheringill
[email protected]I followed the recipe exactly and my pie turned out perfectly. The only thing I would change is to use a bit less sugar in the filling. It was a little too sweet for my taste.
Ummu Ummuhikma
[email protected]This blueberry cheesecake pie was a hit at my party! The crust was flaky and buttery, the cheesecake filling was creamy and tangy, and the blueberries added a pop of sweetness and color. I will definitely be making this again.