Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tablespoons melted butter
Lemon cream filling
- 1 cup heavy cream
- 8 ounces cream cheese, (room temperature)
- 1/3 cup sugar
- 1 Tablespoon lemon zest
- 2 tbsp lemon juice
- Pinch of salt
- 1 tsp of vanilla
Berry Compote/Sauce
- 1.5 cups blueberries (frozen or fresh)
- 1.5 cups of hulled cut strawberries (frozen or fresh)
- 3/4 cup water
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoons lemon juice
- Splash of vanilla
- Orange peel if available
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended.
- Press into a 9 inch pie pan and bake at 350 for 9 minutes.
For the filling:
- Beat the cream till stiff peaks form.
- Add the remaining ingredients, beat till smooth. This filling according to me is just like Shamas (KHI reference) cheese cake filling.
For the sauce:
- Combine all the ingredients in a medium saucepan.
- Over medium heat being to boil. Stir constantly and let it thicken. Takes about 10 mins. Cool completely.
Assembly:
- On a completely cooked Graham cracker crust, pour in the cream filling and spread evenly.
- Next spoon over the berry compote, and chill for about 3 hours before serving.
- Prep Time: 30 mins
- Cook Time: 10 mins