Lemon Cheesecake Streusel Pie
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 511 |
| pro | 9 g |
| total fat | 28 g |
| sat. fat | 16 g |
| carb | 58 g |
| fibre | 1 g |
| chol | 257 mg |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 14 |
| vit A | 29 |
| vit C | 5 |
| folate | 33 |
Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.
Ingredients
- 1 unbaked Single-Crust Sweet Pastry Pie Shell Recipe
- Lemon Filling:
- 5 eggs
- 3 egg yolks
- 1-1/4 cups granulated sugar
- 3/4 cup lemon juice
- 2 tbsp cold butter
- Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 tbsp butter, melted
- Cheesecake:
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
Preparation
Strain through fine sieve into bowl; stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes. Remove weights and foil; prick base all over with fork. Bake for 10 to 12 minutes or just until pastry starts turning golden. Let cool on rack.
Streusel Topping: In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly. Set aside.
Cheesecake: In bowl, beat cream cheese with sugar until fluffy; beat in egg and vanilla. Spread in pie shell. Spread filling over top. Sprinkle with streusel.
Bake in bottom third of 350°F (180°C) oven for about 45 minutes or until puffed and streusel is golden. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: May 2008
- Keywords : Dessert; Bake; Make-Ahead; Cream cheese; Lemons; Eggs; Flour; Sugar; Butter;









