a crumbly graham cracker pecan crust filled with the creamiest limoncello spiked cheesecake filling topped with tart lingonberry jam
Happy Pi(e) Day Everyone!
In case you didn’t know, March 14 is officially Pi(e) Day because, duh, 3.14! Unlike many of the popular food holidays that pop-up arbitrarily on the internet, Pi Day has been around for a while, and the reason is, we all LOVE it! By we, I mean food bloggers, foodies, and the general public. Who doesn’t love pie?
This year, I partnered up with my friends at Clarkson Potter Publishing to review one of their brand new cookbooks that just hit the shelves: The New Pie, by Chris Taylor and Paul Arguin. The gorgeous book breaks down in great detail the methods and tricks that make a perfect pie, chapter by delicious chapter: Cream Pies, Showpiece Pies, Custard Pies, Fruit Pies…For a pie lover, like myself, this book, is heaven.
It was almost impossible to choose the first pie I’d make from the book, but there was one that I kept coming back to as I leafed through the pages. The 6151 Richmond is a tribute to none other than the beloved Golden Girls, one of my long-time favorite TV shows. Each element of this pie represents one of the 4 woman, but my favorite part? It’s probably THE MOST delicious cheesecake I’ve ever had/made, and it is totally fuss-free, no-bake, eggless…so many wins.
A couple of substitutes:
- The recipe calls for limoncello, which I adore. However, I’m pregnant right now, and this a no-bake recipe so liqueurs are a no-no. I didn’t want to miss out on the tart lemon flavor, so I made a quick simple syrup by combining 1/4 cup sugar and 1/4 cup water and the juice of one medium size lemon. I found this to be a perfect substitute.
- The jar of lingonberry jam from IKEA that I had stashed away in the back of my pantry had expired (ugh.), so per the recipe’s suggestion, I used strawberry. However, strawberry jam lacks that tartness of lingonberries, so I whisked in about 3 tablespoons of fresh lemon juice, which did the trick!
Thank you so much Clarkson Potter Publishers and Chris and Paul for this beautiful book, I know the pages will be worn and sticky in no-time!
To pin this recipe and save it to your favorite boards, simply Tap any image on this page and the βPin It!β icon will appear, or click the icon at the end of each post.
I hope you’re having your best Pi Day!
xoxo, L
The 6151 Richmond - The Best No-Bake Cheesecake Pie Ever
a crumbly graham cracker pecan crust filled with the creamiest limoncello spiked cheesecake filling topped with tart lingonberry jam
Ingredients
Nut Graham Cracker Crust
- 1 cup plus 1 tablespoon walnut or pecan halves
- 3 tablespoons sugar
- pinch of kosher salt
- 9 graham cracker sheets
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 1/4 lemon liqueur preferably limoncello
- 2 1/2 teaspoons unflavored powdered gelatin
- 3-8 ounce packages cream cheese at room temperature
- 1 1/4 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy cream
- 2/3 cup lingonberry/raspberry/strawberry jam
Instructions
In the bowl of a food processor, process the graham crackers until finely ground. Pulse in the melted butter, sugar, and salt until the crumbs are moistened throughout, resembling wet sand. Transfer the crumb mixture to 9 1/2" deep-dish pie plate.
Using your finger, spread the moistened crumbs evenly around the bottom and up the sides of the pie plate. Find a sturdy cup to compact the crumbs into a smooth even layer. Pay special attention to the area where sides and bottom of the pie plate meet.
Preheat the oven to 350 degrees F. Place the pie crust into the freezer for at least 10 minutes while the oven is preheating. Bake the crust for 10-12 minutes, then set aside to cool completely.
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 (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 20-30 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 pie crust, and smooth the top. Dollop the jam over the top of the filling, and use the back of a spoon or an offset spatula to create swoops and swirls on the top of the pie. Refrigerate the pie for at least 6 hours before serving. Store any leftovers in the refrigerator for up to 3 days.