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. 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.