A creamy cheesecake filling with a tender, buttery crust and juicy berry topping.
This Mixed Berry Cheesecake Slab Pie combines a creamy cheesecake filling with a medley of sweet berries, all nestled in a buttery crust. It's perfect for feeding a crowd with a slice of nostalgia.
Why you'll want it now, The perfect blend of creamy cheesecake and sweet berries in every bite.
Why this recipe works
The combination of a buttery pie crust and creamy cheesecake filling provides a rich base for the vibrant, sweet-tart berries. Baking in a sheet pan ensures even cooking and easy serving.
Equipment
Mixing bowls
Rolling pin
9 x 13 in (23 x 33 cm) baking sheet
Parchment paper
Electric mixer
Spatula
How to make it
Preheat your oven to 375°F (190°C).
In a bowl, mix flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until dough holds together. Divide into two disks, wrap, and chill for 30 minutes.
Roll out one disk on a floured surface to fit a 9 x 13 in (23 x 33 cm) baking sheet. Transfer to the sheet lined with parchment paper.
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing until combined.
Spread cheesecake filling over the crust in the baking sheet.
In a separate bowl, toss berries with sugar, cornstarch, and lemon juice. Spoon over the cheesecake filling.
Roll out the second dough disk and cut into strips. Lattice the strips over the berries.
Bake for 50 minutes or until the crust is golden and the filling is set. Cool completely before slicing.
Enjoy this delightful slab pie, a perfect combination of creamy cheesecake and juicy berries, ideal for any gathering.
How you'll know it's ready
You'll know it's ready when the crust is golden and the cheesecake filling is set with a slight jiggle in the center.
Convection oven? (and if you don't have one)
For non-convection ovens, the temperature is perfect as listed. Convection users should lower the temperature by 25°F and start checking a few minutes early.
Troubleshooting
If the crust is too crumbly, add a bit more ice water to bring it together.
For a soggy bottom, ensure the crust is well chilled before adding the filling.
If the cheesecake filling cracks, it may have been overbaked. Keep an eye on the jiggle in the center.
If the berry topping is runny, add more cornstarch to thicken.
Storage
Store in the refrigerator for up to 3 days. Can be frozen for up to 1 month.
Make ahead
The pie crust can be prepared and chilled up to 2 days in advance. The entire pie can be made a day ahead and stored in the refrigerator.
Variations
Use different berries like blackberries or cherries for a twist.
Add a teaspoon of cinnamon to the crust for extra flavor.
Drizzle with white chocolate for added sweetness.
Frequently asked questions
Can I use frozen berries?
Yes, but thaw and drain them first to prevent excess moisture.
How do I prevent the crust from shrinking?
Chill the dough thoroughly before baking and avoid stretching it into the pan.
Can I use this crust recipe for other pies?
Absolutely, this crust is versatile and works well with various fillings.
What's the best way to slice the pie?
Use a sharp knife and clean it between cuts for neat slices.
Nutrition Facts
Per serving: 1 slice (150 g)
Calories450
Total Fat28 g
Saturated Fat17 g
Cholesterol105 mg
Sodium300 mg
Total Carbohydrate45 g
Dietary Fiber2 g
Total Sugars27 g
Protein6 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
