I can’t really describe how I
learned to cook or bake, whether I’m referring to certain dishes or in general.
It never occurred to me that I wouldn’t be able to pick up a recipe and make
the thing it was telling me how to make. I trusted the text and my ability to
understand what the heck everything meant. It’s a good thing, then, that my
early attempts were guided by resources that had been created well.
One such invaluable resource was
and still is Pillsbury: The Complete Book of Baking, published in 1993. (Two other notables are the red-and-white checked
Better Homes and Gardens cookbook and
Cooking Light magazine.) My mother
had a copy, and whatever she and I baked from it went well. I eventually got my
own copy (Mom may have given me my copy. I can’t remember.), and one of the
first things I remember making in it was this simple cheesecake pie.
My memories of my early
Cranberry Lemon Cheesecake Pies are pretty fuzzy, but I must have made it
because my husband, Harry, likes citrus and other sour things. I have a hard
time believing that way back then (this could have been, like, 15-18 years
ago!) I successfully blind baked pie crust, although I was making quiche in
those days, so I probably had it figured out. Who can remember these things.
Clearly, and most importantly,
I do remember this dessert, even though years can pass between pies. It’s very
simple to make, with the blind baked crust being the most complicated thing
about it. The cheesecake filling is simply whipped up cream cheese and heavy
cream lightly sweetened and flavored with lemon zest. No need to bake it.
The topping is a sweetened cranberry sauce made as easily as classic Cranberry Sauce.
I think this could be really simple
to change up for the seasons or to include your favorite flavors. The lemon
zest could be replaced with orange, tangerine or lime, and any pie-filling-like
fruit topping could work in place of the cranberries. As quick and easy as this
is, you could try all of your ideas and eat your way through lots of fruity cheesecake-y
bliss.
Cranberry Lemon Cheesecake Pie
Most recently, I made this using a store-bought pie
crust (Pillsbury brand seemed appropriate.) The blind baking time was a little less
than I use for a thicker homemade crust. Pay close attention during the final blind
baking phase so that you do not overbrown or burn your crust.
Pastry for a single crust pie,
homemade (such as the one in this post) or store bought
For the topping
¾ cup + 3 tablespoons
granulated sugar
1 tablespoons cornstarch
1 ½ cups fresh or frozen cranberries
(no need to thaw if frozen)
1/3 cup water
1 tablespoons cornstarch
For the filling
1 (8-ounce) package cream
cheese, softened
½ cup heavy whipping cream
1/3 cup sugar
1 teaspoon finely grated
lemon zest
1. Preheat oven to 400 F.
Place the pie dough into a 9-inch pie pan, being careful not to stretch. Blind
bake according to the method in this post (or using your favorite method).
Watch the crust carefully during the final baking step and avoid overbrowning.
2. Remove the pie pan from
the oven and cool completely.
3. Combine the 3 tablespoons
sugar and cornstarch in a small bowl. Mix together and set aside.
4. To make the cranberry
topping, combine the cranberries ¾ cup sugar and water in a medium size
saucepan. Heat over medium heat, stirring occasionally until the sugar
dissolves.
5. Bring the mixture to a
boil. Boil 2 minutes, stirring constantly. Stir in the cornstarch mixture.
Return to a boil and boil 1 minute, stirring constantly. Remove from the heat
and cool completely. This can be made a day or two ahead. Cover and chill.
6. To make the filling, beat
together the cream cheese and whipping cream with a hand-held mixer until light
and fluffy. Add the 1/3 cup sugar and beat until well combined. Beat in the
lemon zest.
7. Spoon the cream cheese
mixture evenly into to prepared pie crust. Spoon the cranberry mixture over the
cream cheese mixture and spread evenly. Refrigerate until ready to serve.
Refrigerate leftovers.
Makes 6-8 servings.
