Raspberry Cream Cheese Pie
- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 8
Ingredients
- Crust
- 1 1/4 cups
- shortbread cookies, crushed into crumbs
- 160 g
- 1/3 cup
- unsalted butter, melted
- 75 g
- 1/4 tsp
- salt
- 1 ml
- Coulis
- 1 cup
- fresh or thawed raspberries
- 135 g
- 1/4 cup
- sugar
- 55 g
- Filling
- 1 block
- cream cheese, softened
- 250 g
- 1/2 cup
- sugar
- 105 g
- 1/2 tsp
- vanilla extract
- 2.5 ml
- 3/4 cup
- 35% whipping cream
- 180 ml
- 2 cups
- fresh raspberries
- 270 g
Directions
Step 1
Crust: With the rack in the middle position, preheat the oven to 180°C (350°F)
Step 2
In 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.
Step 3
Bake for 12 minutes or until golden. Let cool.
Step 4
Coulis: 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.
Step 5
Filling: In a bowl, whisk the cream cheese, sugar, and vanilla with an electric mixer until smooth.
Step 6
In 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.
Step 7
Gently stir the fresh raspberries into the bowl of coulis. Spread over the pie. Serve cold.
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