Blueberry-Cheese Pie

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!

Blueberry-Cheese Pie

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

A decadent and lighter version of a blueberry cheesecake.

Author: Kimberly Hickok

Recipe type: Dessert

Serves: 4-6

Ingredients

• 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
• Berries:
• 2 cups blueberries
• ½ cup water
• ¼ cup sugar
• 1½ tbsp cornstarch mixed with 2 tbsp. fresh lemon juice

Instructions

1. Preheat oven to 325F
2. 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.)
3. Bake for 8-10 minutes at 325F.
4. Let the crust cool.
5. 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.
6. While the custard bakes, bring the berries, water and sugar to a boil.
7. Reduce and simmer, covered, for 3-5 minutes.
8. Add cornstarch mixed with the lemon juice, bring the mixture back to a boil for a minute, stirring constantly.
9. Let the mixture cool to room temperature.
10. Pour berry mixture over the cooled pie.
11. Chill for at least an hour - serve and enjoy!

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