Lemon Raspberry Cheesecake Pie

Raspberry Sauce

• 1 pre-baked pie crust

• 1 cup raspberries

• 1/2 cup sugar

• 1 tablespoon cornstarch

• 2 tablespoons water

Mix all the sauce ingredients in a small saucepan.  Bring to a boil, remove from heat, and set aside.

Cheesecake

• 16 ounces Quark

• 3/4 cup sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 1/4 teaspoon lemon extract

• 1/2 teaspoon lemon zest

• 2 large eggs

• 1/4 cup whipping cream

Instructions

Blend the quark, sugar, and salt until smooth.  Add cornstarch, lemon extract, and lemon zest.  Gently fold in the eggs and cream, do not whip.

Spread the raspberry sauce in the pie crust, then spoon the cheesecake over the top.  Bake the pie at 325 degrees for 30 to 35 minutes or until barely set.

Turn off the oven and prop the door open.  Let the cheesecake pie sit in the oven for 20 minutes.  Remove from the oven and cool to room temperature then chill completely before serving.