Valentines Cheesecake Pie (Print Version)
# Ingredients:
→ Crust Base
01 -
6 tablespoons (85g) melted unsalted butter
02 -
1/4 cup (50g) white sugar
03 -
1 1/2 cups (180g) crushed graham crackers (around 12 sheets)
→ Filling Mix
04 -
16 ounces (452g) full-fat cream cheese, softened
05 -
1/4 cup (60g) full-fat sour cream, softened
06 -
1/2 cup (100g) white sugar
07 -
2 large eggs, softened to room temperature
08 -
1 teaspoon real vanilla extract
09 -
1 teaspoon freshly squeezed lemon juice
→ Extras (Optional)
10 -
Fresh whipped cream
11 -
Raspberry sauce
12 -
Fresh raspberries
# Instructions:
01 -
Turn oven on to 350°F. Stir sugar, butter, and cracker crumbs together, then press evenly into a 9-inch pie pan, but don’t press too hard.
02 -
Bake for about 10 minutes. Work on the filling while it cools a bit.
03 -
Blend cream cheese with sugar till smooth. Mix in sour cream, vanilla, and lemon juice. Stir in eggs one at a time, just until combined.
04 -
Drop oven to 325°F. Pour filling into the crust. Bake for about 35 minutes until edges are set, and middle is slightly wiggly. Use foil if top browns too much.
05 -
Leave to cool at room temperature for an hour, then pop in the fridge for at least 2 hours before you slice into it.
06 -
Before serving, load up with your favorite toppings if you like. Store leftovers in the fridge.
# Notes:
01 -
Bring ingredients to room temp for best results
02 -
Make-ahead option: up to 2 days early
03 -
Keeps in freezer for up to 3 months
04 -
First slice might crumble a bit