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Full of flavour and colour this Raspberry Cheesecake Pie recipe is the perfect summer treat, not to mention this is super easy to make.
Preheat the oven to 175°C. Place crushed graham crackers in a medium bowl and stir in butter slowly until evenly blended. Press crumb mixture firmly on bottom and up sides of 23 cm x 4 cm round cake pan. Bake for 10 minutes. Allow to completely cool.
In a small bowl stir gelatin in hot water until completely dissolved. Set aside. Whip cream with sugar until stiff peaks form. Set aside. Using an electric beater or stand mixer, mix cream cheese until completely smooth and silky. Beat 1 tablespoon of the condensed milk into the cream cheese. Spoon about 1/4 of the cream cheese mixture into the bottom of the pie crust and spread smooth. Reserve 20-30 raspberries to garnish the top of the pie later. For the remaining raspberries: Arrange berries on the bottom of the pie in a single layer. They should be on their sides, touching the tip to the crown in concentric circles, and packed somewhat tightly. Add the gelatin mixture, lemon juice, lemon zest, and remaining sweetened condensed milk to cream cheese mixture. Beat just until combined. Fold whipped cream into cream cheese mixture. Pour cream cheese mixture over raspberries in the pie crust so the raspberries are completely covered. Spread smooth. Refrigerate for 45 – 60 minutes or until firm.
Decorate the pie with the raspberries set aside earlier. Serve chilled or at room temperature.
¾ teaspoon unflavored gelatin
¼ cup hot water
¼ cup heavy cream or whipping cream
½ teaspoon sugar
1 packet (225g) cream cheese at room temperature
1 punnet Driscoll's Raspberries, divided
1 ½ teaspoon fresh lemon juice
½ can (400ml) sweetened condensed milk, divided
1 ½ cups crushed graham crackers
4 tablespoons melted butter