Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/2 cup (100g)
- Butter, melted: 1/4 cup (50g)
- Cream cheese, softened: 8 ounces (225g)
- Sugar: 1 cup (200g)
- Eggs: 2 large
- Sour cream: 1 cup (250g)
- Vanilla extract: 1 teaspoon (5ml)
- Strawberries, sliced: 1 pound (450g)
- Raspberries, fresh: 1 cup (125g)
- Blueberries, fresh: 1 cup (125g)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (moderately easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch pie plate.
- In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in the eggs one at a time. Stir in sour cream and vanilla.
- Pour the cheesecake filling into the prepared pie crust. Bake for 30-35 minutes or until the filling is set.
- Remove from oven and let cool completely.
- Arrange the sliced strawberries, raspberries, and blueberries on top of the cheesecake.
- Bake for 15-20 minutes longer or until the topping is bubbly and the berries are soft.
Nutritional Information:
Per serving (1/8 of the pie):
- Calories: 400
- Fat: 20g
- Carbohydrates: 45g
- Protein: 10g
Dish Characteristics:
- Creamy and tangy cheesecake filling
- Sweet and juicy berry topping
- Golden brown graham cracker crust
- Patriotic red, white, and blue colors
User Comments:
- "The perfect dessert for any occasion!"
- "The berries add a delicious burst of flavor."
- "The creamy cheesecake filling is heavenly."
- "A crowd-pleasing pie that's easy to make."
- "A beautiful and festive addition to any party."
Special Precautions and Tips:
- Use fresh berries for the best flavor.
- If you don't have fresh raspberries, you can substitute frozen raspberries. Be sure to thaw them before using.
- The pie can be made ahead of time and refrigerated for up to 3 days.
