Sometimes I feel a little silly when I Google something thinking I thought it up and there are 85 gazillion hits. Like cheesecake pie. If you haven’t had cheesecake pie, now might be the time to give it a try. It’s an amazing dessert.
It’s also pretty easy to make – just a little fussy. Make that pie crust first (which can be done ahead of time) and blind bake it a touch, add the cheesecake batter and bake. It’s a nice combination and since graham cracker crusts are b.o.r.i.n.g this seemed like a nice switcheroo.
We made the filling from not only cream cheese but added the trinity of mascarpone cheese, Greek yogurt and crème fraîche. The combination really made the filling fluffy and smooth – yet not heavy – though a small slice is plenty. The raspberry topping is a breeze to make in a food processor or blender. Just be sure to strain it to remove the berry seeds which you really don’t want to serve (read: crunch) with this kind of smooth pie.
Some hints to make the whole thing easier. Make the pie crust ahead of time and it can even be formed and placed into the pie pan(s) and chilled (covered with plastic wrap) a day ahead. Avoid a do-ahead blind bake because it will get slightly stale. Bring the cheeses, yogurt, crème fraîche, and egg to room temperature for best mixing. The vanilla bean is worth the trouble to slice and scrape (put the leftover pod in your container of sugar). Not only do flecks of vanilla bean look pretty but the flavor is a little more intense which is really important with all that dairy.
Cheesecake pie. The other chocolate for Valentine’s Day.
|Raspberry Vanilla Cheesecake Pie|| |
- 300 grams Canteen blend (2⅓ cups) (see notes)
- 1 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 115 grams unsalted butter, chilly & cubed (8 tablespoons)
- 56 grams Spectrum solid shortening (4 tablespoons)
- 60 to 80 grams cold water (1/4 to ⅓ cup)
- 224 grams full fat cream cheese (8 ounce package)
- 224 grams mascarpone cheese (8 ounce container)
- 4 extra large eggs
- 120 grams Greek yogurt, plain (1/2 cup)
- 240 grams crème fraîche (1 cup)
- 150 grams superfine baker’s sugar (3/4 cup)
- 1 vanilla bean, scraped
- ½ teaspoon vanilla extract
- 1 tablespoon Framboise (optional, but really good)
- 1 pint raspberries (fresh or frozen)
- 1 tablespoon superfine baker’s sugar
- 1 tablespoon Framboise (optional but preferred)
- In the bowl of a food processor, pulse flour, sugar and salt together. Add butter and shortening and pulse until mixture forms coarse crumbs. Add water a bit at a time JUST until the dough pulses into a ragged smeary ball which takes a lot less water than you think. Turn dough out onto plastic wrap and chill at least 2 hours and overnight is better. Roll half the dough between sheets of plastic wrap. Place dough in a 9-inch pie pan and shape. Repeat for the other half of dough. Or place dough in the bottom of an 8-inch springform pan or four to five 4-inch pie pans. Chill, and meanwhile preheat oven to 350°F. Blind bake pie crust for 15 minutes.
- In a large bowl (stand mixer or electric mixer) mix together cream cheese, mascarpone cheese and eggs until combined and blended with almost no lumps. Add yogurt, crème fraîche, sugar, vanilla bean, vanilla and Framboise. Whip on medium speed until batter is smooth and fluffy and all the ingredients are incorporated.
- Gently pour into pre baked pie shell while the shell is still warm. Place in the oven and turn temperature down to 325°F. Bake an hour plus 10-18 minutes more or until the center is just a little bit wiggly and looks loosely set for the springform pan. Bake 45 to 55 minutes for 9-inch pies and 30 to 35 minutes for small pies. Let the pie cool on a rack until room temperature and then cover and refrigerate for at least 4 hours and overnight is preferred.
- Puree ¾ of the raspberries with a tablespoon of superfine sugar and Framboise. Spoon over slices of pie once served. Top with remaining raspberries as a garnish.