Cheesecake Pie & Raspberries

 

Crust

1 1/2 cups (180g) graham cracker crumbs 

1/4 cup (50g) sugar

6 tablespoons (85g) melted butter

1. mix all ingredients until well combined

2. pour on a 9" (20cm) pie dish, and press the crumbs to the bottom and sides of the dish using your hands or a flat bottomed cup

3. bake at 350°F (180°C) for 10 minutes

Filling

16 ounces (425g) cream cheese, at room temperature

1/2 cup (100g) sugar

1/4 cup (60g) sour cream, at room temperature

1 teaspoon vanilla extract 

1 teaspoon fresh lemon juice

2 eggs, room temperature

1. beat cream cheese and sugar until smooth and creamy. Add sour cream, vanilla and lemon juice and mix well

2. add eggs one at a time and mix until well blended

3. pour mixture into the pie crust and bake at 325°F (165°C) for 30-35 minutes. The middle should be a little jiggly

Raspberry Sauce

fresh or frozen raspberries

powdered sugar

fresh lemon juice

1. blend raspberries, sugar to taste and a litte lemon juice until well combined

2. sieve mixture and keep refrigerated until ready to serve