Berry pie with Philadelphia cheese
4 servings
70 minutes
Berry pie with Philadelphia cheese is a refined combination of creamy tenderness and vibrant fruity freshness. This dessert hails from European cuisine, where the harmony of flavors has always been in focus. Cream cheese gives the pie a velvety texture, while the berries add a refreshing sweet-tart note. Baked in the oven, it develops a golden crust while maintaining its softness inside. Served chilled and adorned with fresh berries and whipped cream, it’s an ideal choice for cozy family gatherings or sophisticated tea parties. The taste of this pie evokes a summer garden—light, delicate, filled with sunshine and the aroma of fresh berries.
1
Preheat the oven to 180 degrees.
2
In a large bowl, beat the cheese and 0.5 cup of sugar. Then add the egg whites and lemon zest, mixing well. Add the flour, leaving 2 teaspoons aside, and baking soda. Add the sour cream and mix lightly.
- Cream cheese (Philadelphia): 40 g
- Sugar: 0.8 glass
- Egg white: 2 pieces
- Lemon zest: 2 teaspoons
- Wheat flour: 1 glass
- Baking soda: 0.5 teaspoon
- Sour cream 10%: 3 tablespoons
3
Place the dough in a round, greased with vegetable oil mold (about 23 cm in diameter).
4
In a bowl, carefully mix 2 cups of berries, the remaining sugar, and 2 teaspoons of flour. Spread over the dough, leaving small edges clean.
- Blueberry: 240 g
- Sugar: 0.8 glass
- Wheat flour: 1 glass
5
Bake for 40-45 minutes until done. Cool and top with remaining berries and whipped cream.
- Raspberry: 215 g
- Sweetened whipped cream: 150 ml
