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 Graham
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.
For the Filling
2 (8 ounce) packages cream cheese, room temperature
1/3 cup granulated sugar
1/3 cup Love’n Bake® Almond Paste
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1 (10-inch) Graham cracker pie crust
For the Topping
1/2 cup sliced natural almonds
1/2 cup apricot or seedless raspberry preserves
2 pints blueberries, washed and drained thoroughly
1 cup orange juice or water
2 tablespoons cornstarch
2 tablespoons lemon juice
Heat the oven to 350 degrees F.
For the filling: Place the cream cheese in the bowl of a mixer fitted with
the paddle attachment. Blend the cream cheese on medium low speed for one minute.
Scrape the bowl and blend again for several minutes until the cream cheese is
smooth and lump free. Add the sugar and blend for another minute or two on medium
speed. Scrape the bowl.
Grate the Love’n Bake® Almond Paste over the large holes of a box grater
into the cream cheese mixture. Blend the almond paste into the cream cheese
on low speed. Some lumps will remain.Beat in the eggs one at a time then stir
in the sour cream and lemon zest.
Pour the filling into the pie shell. Bake the pie until the cream cheese
mixture puffs slightly and is set in the center, for about 22 to 25 minutes.
Let the pie cool on a wire rack while preparing the topping.
For the topping: Place the sliced almonds on a cookie sheet. Toast them
lightly in the oven for 6 to 8 minutes. Set aside for garnish.
Combine the preserves, 1 cup of the blueberries and ½ cup of the orange
juice or water in a small saucepan. Bring to a boil and cook simmering, until
the blueberries burst open and the preserves melt. (Add up to a cup of additional
water should this be necessary to soften the preserves.)
Combine the remaining orange juice or water and cornstarch in a small bowl.
Stir to dissolve then add it to the cooking blueberries. Let the fruit mixture
boil, stirring frequently until it thickens and becomes clear, for 2 to 3 minutes.
Adjust the consistency with additional water if the mixture seems too stiff.
Remove from the heat. Cool to lukewarm then add the lemon juice and remaining
Spoon the filling on top of the pie. Spread it out evenly, touching the
edges. Spoon the thickened juices to fill any gaps between the berries. Sprinkle
the edges of the pie with the toasted almonds. Refrigerate until chilled through
and the topping is set, for at least 2 hours.
To serve, cut the pie into wedges using a knife dipped in hot water between
Yield: One 10-inch pie, 8 to 10 servings
Recipe and photo credit:
: Love’n Bake® - AmericanAlmond.com.