Old Fashioned Cream Cheese Pie
A Cheese Cake for the reluctant baker. Just as delicious minus the ‘water baths’ and ‘springform pans'. I give you my very simple, easy to follow, marvelously delicious Old Fashioned Cream Cheese Pie recipe. Enjoy in moderation.
Use your favorite store bought crust or bake your own (recipe below).
You’ll need a 9 or 10 inch round pie dish.
In the US you can purchase McVities Digestive Biscuits at most grocery stores that sell British/International products like Harris Teeter and Rodmans, or on Amazon.
Organic Ingredients, serves 8
*2 Boxes Cream Cheese, 8 oz/226 grams each, at room temp.
1 x 6oz/175 gram Pot British Clotted Cream, found at the Cheese counter at Wholefoods
1/2 Cup Milk
2 Tbsps. Vanilla Extract
1 Heaped Tablespoon Corn Flour + 2 Tablespoons Milk mixed together well
1/2 Cup Brown Sugar
*It’s important that the Cream Cheese is at room temperature for this recipe.
Digestive Biscuit Crust Recipe, makes 1 x 9 inch crust or you may use a store bought crust of your preference.
16 McVitie’s Digestive Biscuits
1 Stick/8 Tbsps. Butter
If you can’t find Digestive’s you can use Graham Crackers instead x 12 Sheets.
Method
To make a Digestive Biscuit Crust first melt Butter stove top. Place Digestive Biscuits in a food processor and process until fine. Pour in Butter and process for 10 seconds. You’ll have a fine wet sand like consistency. Pour mixture into a 9 or 10 inch round pie dish. Press mixture down evenly through your baking dish with your hands and then using the bottom of a cup. You want an even tight layer of crumbs across the bottom and around the sides of your baking dish. Bake in a 350f oven for 10 minutes.
In a large bowl using an electric mixer set to low, whip the room temperature Cream Cheese until fluffy. Add the Sugar and whisk until well combined. Add the Clotted Cream and whisk until well combined. Add the rest of the ingredients and whisk until well incorporate but don’t over mix as this will create air bubbles which will cause your cake to rise and crack. Spoon your mixture into your pie crust evenly. Bake in a 350f oven for 30 minutes. Remove from oven. The Pie will have some wobble to it and that’s exactly how you want it. Place the Pie onto a cooling rack and leave to cool at room temperature for 1 hour. Refrigerate uncovered for at least 6 hours and up to overnight. To slice your pie, use a sharp knife to cut slices, and loosen your Crust using a butter knife before lifting your slice out with a pie spatula. For me anyway, the first slice is always a right off, so I make sure that it’s a small one. Once that’s out the way the rest of the slices are perfect! Bon appetite!
