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Cheese Pie with Raspberry Glaze

From Lynne Wilson

Preheat the oven to 325°F Prepare an unbaked 9-inch graham cracker crust.


1 lb. cream cheese, softened
⅔ cup sugar
3 eggs
1¼ tsp. vanilla

1½ tsp. unflavored gelatin
5 Tbsp. cold water
2½ -3 cups raspberries
½ cup sugar
Dash nutmeg



Beat the cream cheese with an electric mixer until smooth. Gradually beat in the sugar and then the eggs, one at a time. When the mixture is very smooth, blend in the vanilla. Pour the mixture into the pie shell and bake at 325°F until set – about 40 minutes. Remove from the oven and chill for about 2 hours before topping with the raspberry glaze.


Mix the gelatin and 2 tablespoons of the cold water. Set aside to soften the gelatin. Mash 1 ½ cups of the raspberries slightly, with a fork, and place in a small saucepan with the remaining 3 tablespoons of water. Simmer over low heat until very soft. Remove from the heat and press through a sieve, reserving the juice. Discard the seeds and pulp. Return the juice to the saucepan and add the sugar, gelatin mixture, and nutmeg. Cook over low heat until the gelatin and sugar are dissolved.

Chill until thickened but not firm, stirring occasionally. Gently stir the remaining 1 to 1 ½ cups of raspberries into the glaze. Spoon the coated raspberries on top of the chilled pie. Pour the remaining glaze over the pie if needed. Chill until firm, about two additional hours.