Raspberry Cheesecake Pie – a delicious recipe with pastry shell, cottage cheese, milk, cream cheese, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line unpricked pastry shell with a double thickness of aluminum foil.
2
Bake at 450u00b0 for 8 minutes or until lightly browned.
3
Cool on a wire rack.
4
Reduce heat to 350u00b0.
5
In a blender, combine cottage cheese and milk; process until smooth. In mixing bowl, beat cream cheese and sugar until smooth.
6
Beat in cottage cheese mixture, flour and vanilla.
7
Beat in eggs just until blended.
8
Pour into pastry shell.
9
Sprinkle with 1/2 cup raspberries. Gently press berries into filling with back of spoon. Bake at 350u00b0 for 30 to 35 minutes.
10
Cover with foil if browning too quickly. Cool for 1 hour; refrigerate for 1 hour.
11
Top with whipped cream and remaining berries.
877
kcal
Calories
66
g
Fat
41
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (10-inch) pastry shell, baked, 1 c. cottage cheese, 2 Tbsp. milk, 2 (8 oz.) pkg. cream cheese, softened, and more.
Yes, Raspberry Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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