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For a delightful Fourth of July dessert, display your red white and blue with this stunning Raspberry Cheesecake Pie. Sweet raspberry pie filling topped with creamy cheesecake is layered in a flaky old-fashioned pie crust, and topped with blueberry whipped cream.

It just doesn’t get more All-American than this!

RASPBERRY CHEESECAKE PIE

Serves 8

Pastry for a 2 crust deep dish pie

4 cups fresh or frozen raspberries

3/4 cup sugar

2 tablespoons lemon juice (divided)

1/4 cup minute tapioca, ground (use a clean coffee or spice grinder)

16 ounces cream cheese, room temperature

1/2 cup sugar

1/2 cup powdered sugar

1/2 cup sour cream

2 eggs, room temperature

3 tablespoons heavy cream

1. Place one rolled piecrust into deep dish pie pan and flute the edges. Place in the refrigerator until needed. Tightly cover the remaining dough and refrigerate.

1. In a medium bowl, combine the raspberries, sugar, and 1 tablespoon of the lemon juice. Stir in the ground tapioca and mix well. Cover and let the mixture sit for 30 minutes to soften tapioca.

1. Heat oven to 400 F.
2. In a large bowl, beat the cream cheese until smooth and creamy – at least 1 minute.
3. Add the sugar and powdered sugar, and beat for 2 minutes, scraping the sides of the bowl and the beaters often. If you can still see lumps in the mixture, beat longer.
4. Add the remaining lemon juice and the sour cream, mixing until blended.
5. On low speed, add the eggs one at a time, beating just until combined.
6. Gently stir in the heavy cream by hand.
7. Remove the pie pan lined with dough from the refrigerator and pour the berry mixture into it, smoothing evenly.

1. Carefully spoon the cream cheese mixture over the berries, and spread to the edges. If it isn’t level, lightly drop the pan on the counter a few times.
2. 
3. Place on a baking sheet in the middle rack of the oven.
4. 
5. Bake for 10 minutes, and then turn the heat down to 350 F. Bake for an additional 45 minutes.

1. Turn off the oven, prop the door open slightly, and let the pie remain in the oven for 10 minutes. Move to a wire rack to cool.
2. When completely cool, cover lightly with plastic wrap and chill for 4-5 hours. (Overnight is even better.)
3. Heat oven to 375 F.
4. Roll the remaining pie crust out to approximately 1/8-inch thickness. Cut different sized stars out of the dough, brush lightly with milk, and sprinkle with sugar. Bake until stars have golden edges, approximately 10-15 minutes.
5. Decorate the chilled cheesecake with blueberry whipped cream and pastry stars.

Blueberry Whipped Cream

1/4 cup blueberries

2 teaspoons water

1 tablespoon sugar

1/2 teaspoon cornstarch

1/2 pint heavy whipped cream

1 tablespoon powdered sugar

Blue food coloring

1. In a small covered saucepan, heat the blueberries and water over low heat until the berries are very soft and juicy. Stir occasionally and watch carefully to make sure liquid doesn’t cook out.
2. Add the sugar and cornstarch, stirring frequently until the mixture is thick. Remove from heat and press through a fine sieve. Discard any berry skins remaining. You should get between 1-2 teaspoons of thick blueberry sauce.

1. In a small bowl, whip the cream until thick. Add the powdered sugar and whip until soft peaks form.

1. Add the blueberry sauce and beat well.
2. Add food coloring one drop at a time to get desired color.