Sunday, October 16, 2016

Another Delicious Dessert!

Lemon-Raspberry Cheesecake Slab Pie


1 box Pillsbury refrigerated pie crust s
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 1/2 cups sour cream (not reduced-fat or fat-free)
1 tablespoon grated lemon peel (2 large lemons)
1/2 cup fresh lemon juice (2 large lemons)
1/2 cup raspberry jam or preserves


Let box of refrigerated pie crusts stand at room temperature 15 minutes. Place oven rack in lower one-third of oven; heat oven to 350 degrees F.

Place 1 pie crust on top of second pie crust. With rolling pin, roll out pie crusts into rectangle a little larger than pan; tuck pastry in bottom and up sides of pan.

In bowl of stand mixer with paddle attachment or with hand mixer, beat 2 packages (8 oz each) cream cheese, softened, and 1/2 cup sugar on medium-high speed 5 minutes or until light and fluffy. Add 1 1/2 cups sour cream, 1 tablespoon grated lemon peel, and 1/2 cup fresh lemon juice; beat on low speed about 1 minute or until combined. Pour batter over crust in pan; spread evenly with spatula.

Place 1/2 cup raspberry jam or preserves in small resealable food-storage plastic bag; cut off very small bottom corner of bag. Starting at one long side of pan, squeeze bag to make 7 crosswise rows of jam. Starting at one short side of pan, pull butter knife lengthwise about 10 times through all crosswise rows of jam.

Bake on lower oven rack 35 to 40 minutes or until center of filling is set. Remove from oven to cooking rack; cool 10 minutes. Refrigerate at least 30 minutes before cutting and serving.

Source: Pillsbury website. You can find it here.

Notes: This is really easy and very tasty and satisfying.

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