This recipe has been a family favorite for years. It’s lighter than a traditional cheesecake and is quick and easy to make. I’ve adapted this from Williams-Sonoma’s Pies & Tarts cookbook. I originally bought the cookbook in 1992 and have looked for copies to give as gifts since then. It’s no longer in print but you can find it on Amazon. I highly recommend this cookbook!
Now on to the recipe –
SHORTCUTS: Buy a ready made pie crust, top with fresh berries or fruit (peaches are great!) if they’re in season – also, you can use frozen berries for the sauce. In the winter I used a combination of mixed frozen berries – blueberries, blackberries and raspberries – and it’s a real winner!
- Crumb Crust:
- 1½ cups graham cracker crumbs
- 1 tbsp. sugar
- ½ cup butter, melted
- Cheese Custard:
- 8 oz. neufchatel or light cream cheese, at room temperature
- ⅓ cup sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups blueberries
- ½ cup water
- ¼ cup sugar
- 1½ tbsp cornstarch mixed with 2 tbsp. fresh lemon juice
- Preheat oven to 325F
- If making the crust from scratch, combine the crumbs and sugar with the melted butter. Press into a 9" pie pan. (Tip: Use the back of a soup spoon to press the mixture into the pie pan.)
- Bake for 8-10 minutes at 325F.
- Let the crust cool.
- While the crust cools, combine the cheese custard ingredients, beat until smooth. Pour into cooled pie crust and bake 25 - 30 minutes. It's ready when the center is set, firm to touch.
- While the custard bakes, bring the berries, water and sugar to a boil.
- Reduce and simmer, covered, for 3-5 minutes.
- Add cornstarch mixed with the lemon juice, bring the mixture back to a boil for a minute, stirring constantly.
- Let the mixture cool to room temperature.
- Pour berry mixture over the cooled pie.
- Chill for at least an hour - serve and enjoy!
The finished product: