Simple Feasts

jersesjov:

Raspberry Cheesecake Pie

Pie crust. I reluctantly used a storebought graham cracker crust
1 cup ricotta
4 T cream cheese
6 T egg beaters [that liquid egg substitute stuff]
1/4 cup sugar
1 t lemon juice
1/4 t vanilla
12 oz raspberries, divided
1 cup water
3/4 cup sugar
1-2 T cornstarch
A bit more lemon juice

*In food processor, blend ricotta, cream cheese, egg beaters, 1/4 cup sugar, 1 t lemon juice, and vanilla.
-Pour into pie crust. Bake at 350 degrees for 35-40 minutes, until set.

*In a small saucepan, combine 6 oz raspberries and 1 cup water
-Simmer about 5 minutes, stirring and mashing gently with a spoon
-Add 3/4 cup sugar and 2 T cornstarch. Stir until thickened and bright garnet red
-Remove from heat, add lemon juice if desired for tartness.
-Cool slightly, pour over cheesecake filling. Top with remaining raspberries

Variations:
-Replace the raspberries with blueberries or strawberries, adjusting the stir-and-mash simmer time until everything is nice and smushed
-Add dark chocolate chips on top of the crust, under the cheese filling
-Play with the proportions of ricotta to cream cheese to suit your tastebuds