Monday, June 27, 2011

Rhubarb Cheesecake Pie

I love rhubarb, and I love cheesecake.  Now there's a way to combine their forces into a truly awesome dessert.  Enjoy.

Yield: 9 servings


  • Pie Crust
    • 1 1/2 cup flour
    • 3/4 tsp salt
    • 1/2 cup plus 1 tbsp shortening or lard
    • 3-4 tbsp cold water
  • Fruit Filling
    • 4 1/2 tsp flour
    • 1 tbsp cornstarch
    • 1/2 cup sugar
    • 1/2 cup water
    • 3 cups chopped rhubarb
    • 1/2 tsp vanilla
  • Cheesecake Filling
    • 12 ounces cream cheese, softened
    • 1/2 cup sugar
    • 1/2 tsp vanilla
    • 2 eggs
    • 1 egg yolk
  • Sauce
    • 2 1/2 cups chopped rhubarb
    • 1 cup blueberries
    • 1 cup strawberry pie filling
    • 1/4 cup sugar
    • 1/4 cup water


  1. For the pie crust, combine the flour and salt in a mixing bowl.  Cut in the shortening until crumbly.  Add the water one tbsp while tossing with a fork.  Add just enough water to form into a ball of dough.
  2. Refrigerate dough for 45 minutes.
  3. Roll dough on floured surface and transfer to 9" pie plate.  Trim & flute the edges.  Cover with aluminum foil and bake at 450°F for 8 minutes.  Remove foil and bake another five minutes.
    • If you struggle with the pie crust bubbling in the center, then try this trick: line the crust with parchment paper and then cover in dried beans.  The extra weight will hold the crust in place and prevent bubbling.
  4. Cool pie crust on a wire rack.
  5. For the fruit filling, combine the flour, sugar, and cornstarch in a saucepan.  Add the fruit & water.  Simmer for two minutes until thickened.  Remove from heat and add vanilla.  Pour into pie crust.
  6. For the cheese filling, mix the cream cheese, sugar, and vanilla until smooth.  Add the eggs & yolk and whip until smooth & creamy.  Pour over top of the fruit.
  7. Bake at 325°F for 25-30 minutes, until the cream cheese is set.  Cool on wire rack for one hour.
  8. Refrigerate for at least four hours before serving.
  9. For sauce, combine the fruits & sugar in a food processor.  Process until smooth.  Transfer to a saucepan and add water.  Simmer for 4-5 minutes.  Cool completely.
  10. Serve pie with sauce.

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