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    You are in: Home / Recipes / Lemon Cream Cheese Pie Recipe
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    Lemon Cream Cheese Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 38 mins

    1 hrs

    38 mins

    ratherbeswimmin''s Note:

    Maida Heatter

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    Ingredients:

    Servings:

    Units: US | Metric

    Crumb Crust

    Filling

    Topping

    Directions:

    1. 1
      Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
    2. 2
      Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
    3. 3
      After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
    4. 4
      Filling: place oven rack in the middle of the oven; preheat to 350°.
    5. 5
      In a small bowl, mix rind and juice; set aside.
    6. 6
      In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
    7. 7
      In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
    8. 8
      Add the smooth cottage cheese and beat to mix.
    9. 9
      Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
    10. 10
      When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
    11. 11
      Bake for 30 minutes; remove from oven and cool completely.
    12. 12
      Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
    13. 13
      In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
    14. 14
      Then gently fold in the sour cream and whipped cream together.
    15. 15
      Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
    16. 16
      Refrigerate for at least a few hours.

    Ratings & Reviews:

    • on August 19, 2011

      55

      Heavenly. I made a cookie crumb crust rather than with graham crackers and used ricotta. Chilling the whipping bowl produced a lovely, fluffy whipped/sour cream topping. Thanks for a perfect summer (or anytime!) dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2010

      55

      easy, tasty

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2008

      55

      If you love lemon cheesecake then you'll love this. Maida never disappoints; this was delicious and I especially loved the way the spices in the crust complemented the creaminess of the pie.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Cream Cheese Pie

    Serving Size: 1 (172 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 691.9
     
    Calories from Fat 461
    66%
    Total Fat 51.2 g
    78%
    Saturated Fat 29.4 g
    147%
    Cholesterol 212.8 mg
    70%
    Sodium 372.0 mg
    15%
    Total Carbohydrate 50.6 g
    16%
    Dietary Fiber 0.8 g
    3%
    Sugars 40.3 g
    161%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    lemons, rind of

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