The 6151 RICHMOND

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Chris’s all-time favorite show is The Golden Girls, and this cheesecake pie—they were always gathering around a cheesecake, after all!—is a tribute to their sass, wisdom, and hilarity. The flavors each represent one of the show’s four characters a pecan crust for Georgia-born southern belle Blanche Devereaux; Italian limoncello liqueur for the mom-and-daughter duo Sophia Petrillo and Dorothy Zbornak; and Scandinavian lingonberry jam to represent St. Olaf Woman of the Year Rose Nylund. Sweet-tart lingonberries taste similar to cranberries; they are most often found as a jam or preserve (see Sources, this page). If you can’t find lingonberry jam or preserves, you can substitute another berry, like raspberry or strawberry.

MAKES ONE 9½-INCH DEEP-DISH PIE

WHAT YOU NEED

Nut Graham Cracker Crust (this page) made using pecans, baked and cooled in a 9½-inch deep-dish pie plate with no lip 

INGREDIENTVOLUMEWEIGHT (STAN


DARD)WEIGHT (METRIC)


Lemon liqueur, preferably limoncello¼ cup2.1 ounces60 grams


Unflavored powdered gelatin2½ teaspoons


Cream cheese, at room temperature3 8-ounce packages24 ounces680 grams


Confectioners’ sugar1¼ cups5 ounces142 grams

Saltpinch

Vanilla extract1 teaspoon


Heavy cream1¼ cups10.25 ounces290 grams


Lingonberry jam or preserves (see headnote)⅔ cup6.5 ounces184 grams


Add the limoncello to a small microwave-safe bowl. Sprinkle the gelatin over the top and set aside. 

In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer on medium speed (or using a stand mixer fitted with the paddle attachment). Reduce the speed to low and beat in the confectioners’ sugar, salt, and vanilla; increase the speed to medium and beat until just combined. 

Microwave the gelatin mixture for 20 to 30 seconds, stirring every 5 seconds, until the gelatin has dissolved and the mixture is just bubbling at the edges. Beat the warm gelatin into the cream cheese mixture. 

While mixing, slowly pour in the cream and continue beating on medium speed until the mixture is light and fluffy, 1 to 2 minutes. Pour the filling into the prepared crust and smooth the top. Dollop the jam over the top of the filling. Using the back of a spoon or an offset spatula, create swoops and swirls on the top of the pie, incompletely incorporating the jam into the swirls in a design of your choosing. Refrigerate the pie for at least 6 hours before serving. (Store any leftovers in the refrigerator for up 3 days. Wrapped tightly in foil and placed in a large zippered plastic bag, this pie can be frozen for up to 1 month.)

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