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Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
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Aunt Luverne's Cheese Pie

Active time:1 hour, 15 minutes

Start To Finish:1 day,

Difficulty:

Serving size: 8 to 10

Source: Luverne Montagne Vincello

Can Be Made Ahead , Family Favorites
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Ingredients:

FOR THE CRUST
16½ graham crackers
⅛ tsp. cinnamon
2 Tbs. sugar
4 Tbs. butter , melted
FOR THE FILLING
2 eggs
¾ cup sugar
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1 pinch nutmeg
1 pinch cinnamon
2 8 oz. packages Philadelphia Cream Cheese, at room temperature
1½ cups sour cream
2 Tbs. sugar
1 tsp. vanilla extract
FOR THE BERRY GLAZE
1 Tbs. corn starch
2 drops red food coloring
1 box frozen strawberries in syrup, strawberries and syrup separated, syrup reserved, strawberries saved for another purpose
2 cartons fresh raspberries or strawberries, for decorating

Directions:

About an hour before you begin, put your cream cheese out to warm to room temperature.  Cutting it into one-inch pieces will speed up the warming.

Crust:

Pulse 16½ graham crackers, 1/8 tsp. cinnamon, 2 generous Tbs. sugar, and 4 Tbs. melted butter until graham crackers are in crumbs. Pour graham cracker mixture into a springform pan and press with your fingers until the mixture covers at least ¾ of the sides of the pan. 

Preheat oven to 350°F. 

Filling: 

Combine 2 eggs and ¾ cup of sugar and mix well with an electric mixer. Add vanilla, lemon juice, nutmeg, cinnamon, and cream cheese and beat until smooth. Pour into crust. Bake for 20 minutes. 

While the pie is baking, mix the sour cream with 2 tablespoons of sugar and 1 teaspoon of vanilla. After 20 minutes, remove the pie from the oven and increase the oven temperature to 450°. Carefully spread the sour cream topping over the top of the pie. 

Return the pie to the oven and bake 5-10 minutes more. The pie is done when the center is still slightly wobbly.  Let cool, then refrigerate uncovered, or covered with a single sheet of wax paper (a tight covering will cause the pie to sweat and run), for at least 12 hours. 

Berry Glaze: 

Make the berry topping while the pie is baking.

Blend cornstarch and a few drops of red food coloring with the syrup from 1 box of frozen strawberries (use the strawberries for something else) in a small sauce pan. Heat over medium heat until the mixture thickens. The glaze will be cloudy. Stir until it becomes clear, then remove from heat, cool, and refrigerate overnight.  A few hours before serving, arrange fresh berries on the top of the pie, then spoon the glaze over the top to completely coat the berries and pie. 

Refrgerate until you serve. Enjoy! 

Notes:

If your fresh berries are particularly big, use the syrup from 2 boxes of frozen strawberries and double the amount of cornstarch and food coloring to be sure you have enough glaze to completely coat the berries. 

This recipe has been in Lauren's family for generations. It is their favorite holiday dessert!

Specialty Equipment:

Springform pan



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