This delicious Lemon Raspberry Cheesecake Pie features an Almond Cookie Crust, and a creamy cheesecake filling topped with tangy lemon curd and raspberry jam.
In the bowl of an electric mixer, beat the butter for about 1 minute. Add the powdered sugar and beat for another 2 minutes at medium speed.
Add the egg and vanilla extract. Mix to completely incorporate the egg.
Then add the almond flour and salt. Mix to combine.
Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated. You can finish mixing with a spatula so the dough doesn’t get over worked with the mixer.
Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
Pre-heat the oven to 350ºF.
Remove the dough from the fridge.
Sprinkle some flour on the counter.
Roll out the dough until it’s about 1/4” thick, and 12” in diameter.
Lift the dough up and transfer it to the tart or pie pan. It will work best with a 9" pan because of the amount of filling.
Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.
Prick the bottom of the crust with the knife or a fork.
Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.
Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.
Bake the pie crust for about 12 minutes, until the sides are golden.
Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes, until the bottom of the crust is fully baked and slightly golden.
You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much.
Remove the pie crust from the oven once golden all over. Then make the filling.
Raspberry Jam
Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If the mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.
Dissolve the cornstarch in the water.
Add it to the pan and cook for 1 minute until the jam is thick.
Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.
Cheesecake Filling
Whip the heavy cream with the mixer on medium-high speed for about 3 minutes, or until stiff peaks form. Set aside.
Beat the cream cheese for 4 minutes with a mixer on medium-high speed, until creamy and fluffy. Add the powdered sugar and beat again to combine.
Add the lemon juice, lemon zest, and vanilla and mix to combine.
Add the whipped heavy cream to the cream cheese mixture and fold until incorporated.
To assemble
Pour the cheesecake on the bottom of the baked crust. Spread the cheesecake with a spatula. Put dollops of jam and lemon curd on top of the cheesecake and swirl with a spatula.
Top the pie with raspberries.
I also filled each raspberry with lemon curd to decorate it.
Chill the pie in the fridge for at least 6 hours before serving.
Notes
Lemon Curd: I used this recipe for the Lemon Curd. You can make half of the recipe, because if you make the whole batch you will have leftovers.