Icebox Cheesecake

Source of Recipe


Sandee Kay Downhour -Southern Living, JUNE 2008


Recipe Introduction


A summery mix of fresh-picked berries adds a sweet burst of flavor to this versatile cheesecake pie. Create a new twist by pairing the filling with a Chocolate Butter Cookie Crust or a salty Pretzel Crust. Substitute mascarpone cheese for cream cheese or top with sliced peaches and pitted cherries. Any choice is a good one! When you’re ready to serve, use a sharp, thin-bladed knife to cut through the filling and crust, then insert a pie server underneath each slice and lift from the pan.



List of Ingredients




1 (8-oz.) package cream cheese, softened
1 cup powdered sugar
1 (8-oz.) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 baked Butter Cookie Crust or
baked Pretzel Crust*
4 cups assorted fresh berries, pitted cherries, or sliced fruit
1/2 cup seedless blackberry jam
1/4 cup orange liqueur



Recipe



1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.

2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.

Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 baked Chocolate Butter Cookie Crust for Butter Cookie Crust. Prepare recipe as directed.

*PRETZEL CRUST---

Yield: Makes one 9-inch crust


Ingredients
2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter
Preparation
Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.