Lemon Cheesecake Streusel Pie

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%
    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.)

Source

Canadian Living Magazine: May 2008



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