Raspberry Ricotta Pie
A cake-style raspberry pie with a lemon-scented batter layered with a cream cheese filling and fresh raspberries, baked until done.
Nutritionper 100 gāŗ
280
Calories
5g
Protein
30g
Carbs
15g
Fat
Ingredients
| 3 | eggs | |
| 1 tea cup | 220 ml | sugar |
| 80 g | soft butter | |
| 1/2 tea cup | 110 ml | sour cream |
| 1/4 tea cup | 55 ml | oil |
| 1 tbsp | 15 ml | lemon juice |
| 1 | vanilla | |
| 2 tsp | 10 ml | baking powder |
| 2 tea cups | 440 ml | flour |
| ā | zest of 1 lemon | |
| 300 g | fresh raspberries | |
| 230 g | cream cheese | |
| 1/3 tea cup | 73 ml | sugar (for filling) |
Instructions
For a 22 cm springform pan.
- Heat the oven to 180Ā°C.
- Line the base of a springform pan with baking paper. Grease the sides and the paper on the bottom with butter.
- In a bowl, beat the eggs, one tea cup of sugar and the soft butter.
- In another bowl, mix the sour cream, oil and lemon juice. Stir well and transfer the mixture to the eggs. Beat well with a mixer. Add the vanilla and lemon zest.
- Separately mix the flour and baking powder. Add it in two parts to the remaining mixture. Beat well.
- Put 1/2 of the batter on the bottom of the baking pan.
- In a bowl beat the cream cheese and sugar. Spread it over the other batter and arrange 1/2 of the raspberries on top. Cover with the remaining batter and arrange the rest of the raspberries on top, pressing them well into the batter.
- Bake the cake for 1 hour, until done. Sprinkle with granulated sugar while still warm. Cool completely before serving.