Raspberry Jam Cheese Pie

Overview

I still have half a box of cheese and half a bottle of raspberry jam left at home, which is enough to make a pie! The base of the pie uses my son's favorite combination of biscuit crumbs + butter + yogurt, and then a fragrant cheese cheese + cream + egg + raspberry jam mixture. It is baked to a delicate and smooth texture, and with the crispy biscuit base underneath, it will not be kept for the next day.

Tags

• baking
• children
• afternoon tea
• autumn recipes
• birthday
• butter
• cookie crumbs
• cornstarch
• egg
• raspberry jam
• whipping cream
• white sugar
• yogurt
• cheese

Ingredients

Steps

1. 1 Crush the biscuits and mix them with softened butter and 20G yogurt (the biscuits can be tasted according to your favorite taste, I use Quduoduo, the little black dots you see are chocolate beans)

   

2. 2 Press the mixed biscuit crumbs into the bottom of the mold, then put it in the refrigerator for later use

   

3. 3 Soften the cheese in water and stir with a hand mixer until smooth

   

4. 4 Add whipping cream, yogurt and sugar and beat until the sugar dissolves

   

5. 5 Beat the eggs and add in and mix well

   

6. 6 Add a spoonful of cornstarch and mix evenly to form the pie filling

   

7. 7 Pour the pie liquid on top of the cookie base

   

8. 8 Place raspberry jam on top and pick out the texture with a toothpick

   

9. 9 Preheat the oven in advance and bake at 180 degrees for 25 minutes

   

10. 10 Let cool, cut into small pieces and eat.