Lemon Cream Cheese Pie
- Ready In:
- 1hr 38mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Crumb Crust
- 295.73 ml graham cracker crumbs
- 14.79 ml sugar
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml ground ginger
- 0.25 ml allspice
- 85.04 g unsalted butter, melted (3/4 stick)
-
Filling
- 1 lemon, rind of
- 44.37 ml fresh lemon juice
- 177.44 ml cream-style cottage cheese or 177.44 ml ricotta cheese
- 226.79 g cream cheese, at room temperature
- 177.44 ml sugar
- 2.46 ml vanilla extract
- 2 eggs
-
Topping
- 236.59 ml whipping cream
- 236.59 ml sour cream
- 29.58 ml sugar
- chopped green pistachio nut, for garnish
directions
- 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.
- 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.
- 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.
- Filling: place oven rack in the middle of the oven; preheat to 350°.
- In a small bowl, mix rind and juice; set aside.
- 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).
- In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
- Add the smooth cottage cheese and beat to mix.
- 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.
- 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.
- Bake for 30 minutes; remove from oven and cool completely.
- Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
- In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
- Then gently fold in the sour cream and whipped cream together.
- Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
- Refrigerate for at least a few hours.
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