18 October 2013

Blackcap Cheesecake Pie

So remember last summer's foraging adventure?  Well, knowing there were free berries out there, I made sure I snagged a few more this summer.  And knowing how much Kyle hates dessert...but loves cheesecake (?) I had to try this recipe out.
Blackcaps are black raspberries.  Let's just clear that up right now.  And you don't need blackcaps to make this recipe.  Use blueberries, huckleberries, blackberries, or raspberries!  Recipes are versatile.  This pie starts out with a graham cracker crust and a layer of cheesecake.
Berries are mixed with a little sugar and cornstarch over the stove, then cooled and poured over the cheesecake.  Let it cool fully to set.
Slice it and serve it.
Blackcap Cheesecake Pie (based on this)
  • 2 cups graham cracker crumbs (about 9 graham crackers)
  • 2 tbs brown sugar
  • 1/4 tsp cinnamon
  • 1/4 c. butter, melted
  • 8 oz cream cheese (one package) softened
  • 1/2 c. sugar
  • 2 eggs
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 2 c. fresh berries (if using frozen berries omit the water)
  • 1/4 to 1/2 c. water
  • 1/3 c. sugar
  • 1.5 tbs cornstarch mixed in 2 tbs water
1.  Preheat the oven to 350*F.   Mix together the crust ingredients and press them into an 9-in pie pan.  Bake for 8 minutes, then cool.
2.  Beat cream cheese and sugar together until fluffy.  Add in eggs, lemon juice and vanilla and mix until smooth and creamy.  Pour into pie crust and bake for 30 minutes.  Cool and then refrigerate for an hour.
3.  Combine berries, water and sugar in a saucepan over medium heat.  Bring to a boil then reduce to a simmer for five minutes.  Stir in cornstarch mixture and bring to a boil.  Cool to room temperature, then spoon over cheesecake.  Refrigerate before serving.  Store in the refrigerator.

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