raspberry

Creamy cheesecake and sweet raspberry jam baked into a golden pie crust.  

Crust: 

- ¼ cup melted butter (50g)

- ½ cup shredded coconut (100g)

- ⅓ cup sugar (75g)

- ½ tsp sea salt (2.5g)

- 1 large egg

Cheesecake Filling:

- 2 cups cream cheese, room temp (500g)

- 1 cup sugar (200g)

- ½ cup sour cream, room temp (100g)

- 1 tsp lemon zest (5g)

- 4 large eggs, room temp

- 6 Tbsp cake flour (50g)

- 1 Tbsp rose water (15g)

Berry Drizzle:

- 2 cups raspberries (400 g), divided  

- ¾ cup sugar (180 g)  

- 1 lemon, halved  

- 1 Tbsp rose water (15 g)  

- ¾ cup quartered strawberries (100 g)

Instructions:

1. Crust

- Preheat oven to 350°F (180°C).  

- Mix melted butter, sugar, salt, and egg. Stir in shredded coconut.  

- Press into a 9-inch (23 cm) pie mold. Bake 10 minutes. Cool completely.

2. Cheesecake

- Blend cream cheese, sugar, and lemon zest until smooth.  

- Add eggs one at a time, mixing well.  

- Stir in sour cream, rose water, and flour.  

- Pour over crust. Bake at 340°F (170°C) for 30–35 minutes, until just set.  

- Chill at least 4 hours.

3. Berry Sauce

- Cook 1½ cups raspberries (300 g), sugar, and lemon halves over high heat until soft.  

- Remove lemon halves, squeeze in juice, discard rinds.  

- Stir in rose water. Chill 1 hour.  

- Fold in remaining raspberries and strawberries before serving.

4. Assemble

- Unmold cheesecake.  

- Spoon sauce on top.  

- Serve cold. Optional: top with whipped cream.

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#pies 

#raspberry 

#cheesecake 

#dessertideas 

#holidaydesserts 

#thanksgiving