BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHEESE PIE WITH CHOCOLATE COOKIE CRUST

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We serve this lighter cheese cake pie with local fresh fruit during the warmer months. It easily could be a cheese course since it isn’t very sweet. Blend a bit of sour cream with whipped heavy cream, lightly sweetened to top the fruit and it makes a nice presentation.

Ingredients:

  • 2 cups chocolate cookie crumbs
  • 7 tablespoons butter, unsalted
  • 1/2 teaspoon vanilla
  • 1 pound cream cheese
  • 6 ounces (3/4 cup) natural sugar
  • .5 ounces (1 Tablespoon + 1 1/2 teaspoons) cornstarch
  • pinch salt
  • 1/4 lemon zested, fine
  • 1 teaspoon vanilla
  • 6 ounces eggs (3 eggs) plus 1 egg yolk
  • 1/3 cup sour cream

Method:

Pre heat oven 350°F. Blend cookie crumbs with butter and vanilla. Press into bottom of pie plate and up sides making it smooth and even as possible. If available use empty same sized pie pan and press into pan with cookie crumbs, twisting a little and pressing to smooth and evenly fill.

Blend cream cheese sugar, cornstarch, salt, lemon zest, vanilla. Slowly add eggs, egg yolk, and sour cream.

Pour mixture into cookie crust and bake in 350 oven for 30 minutes or until center giggles but is firm; not cracked. cool before cutting.




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