Mom's Raspberry Cheesecake

Another recipe using Mom's whole wheat pie crust. You can scale up the dough recipe, shape into a disk, store in the freezer, and have it ready to go to save time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, mix together the pastry flour and salt. Add cold butter and cut it in with a pastry blender until mixture becomes crumbly.

Step 2

Add oil and ice water. Work the dough until it comes together into a ball. Turn dough out onto a cold surface. Work dough a bit more until it feels just smooth. A little more ice water can be added if mixture looks dry. Flatten the ball of dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

Step 3

Between 2 sheets of plastic wrap, roll dough out into an 11-inch circle. Line a 9-inch pie pan with the pie dough. Crimp or pleat edges with fingers or fork. Prick bottom of the crust with a fork and cover it with a sheet of plastic wrap. Freeze crust for 5 minutes or return to refrigerator until ready to use.

Step 4

Preheat oven to 400 degrees. Bake chilled pie crust for 15 minutes. (To reuse this recipe for dishes that require the crust to be fully baked, bake for an extra 5 to 10 minutes).

Step 5

Remove crust from oven and let cool to room temperature before filling

Step 6

While the pie shell is baking, beat together cream cheese, sugar, flour, vanilla extract, eggs, and yogurt until it is light and fluffy (use an immersion blender to make it extra smooth). Gently stir in raspberries.

Step 7

Once pie crust is pre-baked, pour raspberry cream cheese filling into the pie crust.

Step 8

Bonus step: Place the pie into a warm water bath when baking. This will reduce the cracking in the filling and crust.

Step 9

Bake at 350F for about 30 minutes and then check the cheesecake- it should be set but very slightly wobbly in the center.

Step 10

Let pie cool. Serve at room temperature or chilled.