Recipe for cooking berry cheesecake pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Berry Cheesecake Pie

Source: Family Circle - 3/4/03

Makes approximately 12 servings.

Crust
3 c. finely ground graham crackers (about 18 boards)
3/4 c. (1 1/2 sticks) melted butter

Filling
3 Tbsp. raspberry- or strawberry-flavored gelatin
1/3 c. water
12 oz. cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 c. heavy cream
1 c. (4 oz.) shaved milk chocolate

Garnish
1/2 c. heavy cream
1 Tbsp. sugar
2 Tbsp. raspberry- or strawberry-flavored liqueur
1/4 c. fresh raspberries or halved strawberries

Preheat oven to 350 degrees F.

Crust: In lrg. bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9-in. glass pie plate. Bake for 10 mins.. Transfer the pie dish to a wire rack; let cool.

Filling: In sm. saucepan, sprinkle gelatin over the water; let stand until gelatin is softened, about 3 mins.. Heat over med.-low heat until gelatin is melted and liquid is clear, about 3 mins.. Let cool slightly.

In lrg. bowl, beat cream cheese until smooth and creamy, about 1 min.. Add sweetened condensed milk; beat until smooth. On low speed, drizzle in gelatin mixture. Increase to med.-high speed; beat 2 mins. or until smooth.

In med.-size bowl, beat the 3/4 c. heavy cream on med. speed until foamy. Increase speed to med.-high; beat until soft peaks form. Gently fold whipped cream and shaved chocolate into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until firm.

Garnish: In med.-size bowl, beat together the 1/2 c. heavy cream and sugar until soft peaks form. Drizzle in the liqueur; beat on med. high speed until stiff peaks form. Gently spoon the whipped cream mixture into a pastry bag fitted with a star tip. Pipe rosettes decoratively on top of the cheesecake. Garnish the top of the cheesecake with the raspberries or strawberries.

Nutrient value per serving: 560 calories; 39 g fat (23 g saturated); 8 g protein, 48 g carbohydrate; 1 g fiber; 282 mg sodium; 109 mg cholesterol