Cheesecake Pie with Hot Lemon Sauce Recipe
Cheesecake Pie with Lemon Sauce
Yields 2 - 9 inch Pies
For the pie crust
2 1/2 cup graham cracker crumbs (1 to 1 1/2 pkg.)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup melted butter
Cheesecake Step 1
2 (8 ounces) packages of cream cheese
2 well beaten eggs
3/4 cups plus 2 tablespoons granulated sugar
2 teaspoon vanilla
1 tablespoon lemon juice
Cheesecake Step 2
2 cups sour cream
4 tablespoons sugar
2 teaspoons vanilla
Combine graham cracker crumbs with sugar, cinnamon, and melted butter. Press the mixture into two 9 inch pie pans. Bake crust 5-8 minutes at 350 degrees and cool down about half an hour, or you can place it in the freezer to rapid cool – about 10 minutes.
Cheese cake filling step 1
Place cream cheese in mixer and cream about 1 minute, add 2 well beaten eggs, sugar, vanilla and lemon juice – mix together for 1 more minute. Pour over cooled crust. Bake at 350 degrees for 15-18 minutes. Let the cheesecake pie completely cool before step 2.
Cheesecake topping step 2
Place the 2 cups of sour cream, 4 tablespoons of sugar, and 2 teaspoons vanilla into the mixer and blend for approximately 2 minutes on medium -- long enough to blend the sugar completely. Place the mixture on top of the cooled cheesecake and spread out in an even layer. Return to the oven and bake at 350 degrees for 6 - 8 minutes. Remove from the oven and let cool for about 2 hours.
Zip Tangy Lemon Sauce
yields 6 servings
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 tablespoon finely grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon butter
In a saucepan combine sugar, cornstarch and salt, add boiling water whisk constantly to insure even blending of the cornstarch. Cook until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm over chilled cheesecake for that unique hot cold sensation.
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