Friday, August 17, 2012

Lemon Cream Cheese Pie

Lemon Cream Cheese Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.74.

Here is an easy recipe that is quick to put together - just remember to have your cream cheese at room temperature. It is creamy smooth and the topping is very tart from the addition of sour cream. However, when combined with the lemon filling, it is quite tasty. As I've mentioned previously, the crumb recipe is time consuming so if you prefer, you can use a faster crumb recipe or even a bought one.

Crumb Crust

1 1/4 graham cracker crumbs
1 TBS. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
Pinch of allspice
3 oz. (3/4 stick) unsalted butter, melted 

Mix together the above ingredients and follow the directions for a crumb crust using a 9-inch pie plate.


Finely grated rind of 1 lemon
3 TBS. lemon juice
3/4 cup creamed cottage cheese or ricotta cheese (large or small curd, regular or low fat)
8 oz. Philadelphia brand cream cheese, at room temperature
3/4 cup granulated sugar
1/2 tsp. vanilla extract
2 eggs

Preheat the oven to 350 and adjust a rack to the middle of the oven.

Mix the lemon zest and the lemon juice.
In a food processor with a metal blade, blend the cottage cheese (or ricotta) until smooth.
In a mixer bowl, beat the cream cheese until it is very smooth.
Add the sugar.
Add the vanilla.
Add the eggs, one at a time, beating well (scraping the bowl as necessary).
Add the lemon juice.
Pour into pie crust.
Bake for 30 minutes. Remove from the oven and cool.

1 cup sour cream
1 cup whipping cream
2 TBS. granulated or powdered sugar
Chopped pistachio nuts for garnish (optional)

Combine the sugar and sour cream.
In a chilled bowl with chilled beaters (I always use the whisk attachment for this), whip the whipping cream until it holds a firm shape.
Gently fold the sour cream mixture into the whipped cream.
Spread the topping over the pie.
Refrigerate for a few hours. You can garnish this with chopped pistachios or fruit but it is fine just like this!

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