Apricot Raspberry Cheesecake Pie

A delightful pie combining the silkiness of cheesecake with the vibrant flavors of apricots and raspberries.

By @vika.cookstory

Original recipe source

Cook time: 50 minutes

Servings: 8

Ingredients

• 120 g Cold butter
• 250 g Flour
• 30 g Powdered sugar
• 1 piece Egg
• 0 Salt pinch
• 1 tsp Ice water or as needed
• 0 Dough chilled, from previous step
• 300 g Farmers cheese or ricotta
• 200 g Sour cream or plain yogurt
• 3 pieces Eggs
• 120 g Sugar
• 1 tsp Vanilla extract
• 30 g Cornstarch
• 0 Salt pinch
• 150 g Raspberries
• 400 g Apricots

Instructions

1. Grate the cold butter into a bowl with the sifted flour, mix, and rub it into crumbs with your hands.
2. Add powdered sugar, egg, a pinch of salt, and quickly knead the dough. If necessary, add ice water.
3. Put the dough in a bag and leave it in the refrigerator for 1-2 hours.
4. Roll out the chilled dough and place it in the form. Shape the edges. You can use a springform pan or a pie dish. Prick the dough with a fork and keep it in the refrigerator while you prepare the filling.
5. For the filling, mix farmers cheese, sour cream, eggs, sugar, salt, and vanilla extract. Add cornstarch and blend with an immersion blender until smooth.
6. Spread raspberries on the base and pour over the filling. Arrange sliced apricots on top.
7. Bake the pie in a preheated oven at 180°C (370°F) for 45-50 minutes. After baking, let the pie cool completely and leave it in the refrigerator to set.