Raspberry-Blueberry Cheesecake Pie
- Total Time
This creamy cheesecake is simple and delicious. Serve it on July 4th for a tasty dose of red, white and blue.
frozen pie crust6 oz
part-skim ricotta cheese1 cup(s)
egg white(s)1 large
ground nutmeg¼ tsp
vanilla extract1 tsp
fresh blueberries1 cup(s), washed and picked over
raspberries1 cup(s), washed and picked over
- Preheat oven to 350ºF.
- Place ricotta cheese in bowl of a food processor; process until smooth and creamy. Add egg, egg white, sugar, nutmeg and vanilla; process again until well combined.
- Spoon filling into frozen pie crust and bake until a knife inserted in center comes out clean, about 45 to 50 minutes.
- Cool pie and then arrange berries in concentric circles on top. Slice into 8 pieces and serve. Yields 1 piece per serving.