This almond cheesecake batter is the perfect filling for fresh berry pies. The tartness of the cream cheese accents the sweet notes in the fruit. And the filling holds up longer than a custard or pastry cream especially when baked in a Grahamcracker crust.
Yield: 1 (10 inch) pie; 8 to 10 servings
Filling
Topping
Filling
Topping
When making any cheesecake, resist the temptation to beat the cream cheese on high speed. On medium or medium low speed, the cream cheese softens and becomes lump-free without breaking down. We’ve used blueberries in our cooked fruit topping but blackberries, gooseberries, raspberries or sliced strawberries will work well using this same technique. Cooking some of the fruit with preserves breaks down the berries, releasing their juices to create an intense and deeply-colored glaze for the pie.
Recipe and photo used with permission from: Love’n Bake® - AmericanAlmond.com
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