Brigitte's Melba Cheesecake Pie
Submitted by Cheyenne99
A quick microwave cheesecake pie with sliced peaches on a buttery graham crust, creamy almond-scented filling, and a glossy raspberry jam topping. Peach Melba meets cheesecake in 25 minutes.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
25 minCheesecake in 25 minutes? Believe it.
This clever recipe uses the microwave for the entire thing. The buttery graham cracker crust, the filling, all of it.
Sliced peaches line the bottom of the crust, then a silky mixture of cream cheese, sour cream, egg, and almond extract gets poured over the top and zapped until the edges set.
Once it cools, a generous swirl of raspberry jam goes on top, and suddenly you’ve got Peach Melba in cheesecake form.
The almond extract is the quiet star here. It bridges the peaches and raspberries together in a way vanilla never could.
Pro Tips
- Drain the peach slices thoroughly. Any extra liquid will make the crust soggy and prevent the filling from setting properly.
- Soften the cream cheese in the microwave on medium power, not high. High power can overheat it and create a grainy texture.
- Rotate the pie once during cooking for even heat distribution. Microwaves have hot spots.
- Chill for at least an hour before serving if you can wait. The filling firms up and the flavors come together much better cold.
Ingredients
Directions
Microwave butter in pieplate, covered, for ½ to 1 minute on high or until melted.
Mix in crumbs and 2 tablespoons sugar; press onto bottom and sides of pie plate.
Microwave on high for 1½ to 2 minutes or until hot.
Arrange peaches in crust.
Microwave cheese in glass bowl 1 minute on medium, or until soft.
Blend in remaining ingredients, except jam; pour over peaches.
Microwave at high 1½ -1½ minutes or until edges are set, rotating once.
Cool. Spoon jam on pie.
Comments
