Lemon Cheesecake Streusel Pie
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Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.
Servings: 8 to 10
Ingredients:
| 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% |
Suggested Recipes
-
Unbaked Single-Crust sweet pastry pie Shell
Lemon Filling:
5 eggs
3 egg yolks
1-1/4 cups (300 mL) granulated sugar
3/4 cup (175 mL) lemon juice
2 tbsp (25 mL) cold butter
Streusel Topping:
1/3 cup (75 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
2 tbsp (25 mL) butter, melted
Cheesecake:
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
Preparation:
Lemon Filling: In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Set over saucepan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.
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.)
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.)
Tags:
Pastry-Sweet Pies and Tarts; Eggs; Sugar/Sweets; Grains; Cheese/Other Dairy; Boil/Simmer; Bake; Make-Ahead;
Source
Canadian Living Magazine: May 2008
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