Ingredients Jump to Instructions ↓

  1. Pastry for single-crust pie ( see recipe ) 2 (8-ounce) packages cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 3 tablespoons raspberry jam (with or without seeds) Sweetened whipped cream for accompaniment

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F (220°C).

  2. Prepare pastry shell and line with a double thickness of heavy-duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer. Remove from the oven; reduce heat to 350°F (175°C).

  3. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.

  4. Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, serve pie with a dollop of sweetened whipped cream.


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