8 oz (250 grams) mascarpone cheese or cream cheese
1 teaspoon vanilla extract
¼ cup granulated sugar
1 tablespoon lemon juice (1/2 lemon)
1 teaspoon (1/2 lemon) lemon zest, finely grated
¼ cup seedless raspberry jam
1 tablespoon berry-flavoured liqueur
2 pints fresh assorted berries (or other fruit of your choice!)
If using frozen raw pie crust; preheat oven to 350°F. Take frozen pie shell, place on cookie sheet and bake for 10-15 minutes or until lightly golden. Cool before filling. If using par-baked pie; no need to bake as it's already partially baked for shipping purposes. Leave on counter to thaw at room temp.
In large bowl, whip whipping cream and vanilla extract on high speed with an electric mixer until stiff peaks form. Set aside.
In another bowl, beat mascarpone cheese and sugar with electric mixer on medium speed until smooth. Add lemon juice and zest, mix until incorporated.
Gently fold the whipped cream into the cheese mixture.
Use spoon to add filling to pie crust, cover lightly with plastic wrap or in reusable container and let chill for 8 hours minimum. Can be made a day ahead.
Just before serving, heap berries on top of pie.
Stir the jam and liqueur together and drizzle over fruit. Buon Appetito!
This non bake cheesecake pie must set for a minimum of 8 hours after prepped. Not included in Prep time.