Ingredients
Pie Crust:
- 1 Pack (7oz) Leibniz Butter Biscuit
- 1/2 Pack Lotus Biscuit
- 1/2 Cup melted butter
- 2 Tbsp cold butter
Filling:
- 1 Cup heavy whipping cream
- 12oz Full fat cream cheese
- 1/2 Cup granulated sugar
- 2 Tbsp confectioners sugar
- 1/4 Cup sour cream
- 2 Tsp lemon juice
- 3 Tbsp Pitaya powder
Instructions
Pie Crust:
- In a food processor add the Leibniz and Lotus biscuits, pulse until they turn to crumbs.
- Add the melted butter and pulse for 1 more minute, then add the cold butter and pulse for 1 additional minute. The mixture should look like wet crumbs.
- Place the crumbs into a springform pan. Using your fingers press to even out the crumbs on the sides and bottom of the pan. Use a spoon to press on the edges.
- Preheat oven to 350F, bake for 15 minutes.
- Let it cool down for 30 minutes before adding the filling.
Filling:
- With a mixer beat the whipping cream until It is stiff and let it rest.
- In a separate bowl using the mixer mix the cream cheese, both types of sugar, sour cream, lemon juice and, Pitaya powder for 2 minutes.
- Add the whipping cream to the cream cheese mixture and blend with a spatula. Do not blend with the mixer!
- Place the filling into the pie crust and let it rest in the refrigerator for 12 hours.
- Decorate with raspberries and Pitaya powder.
Enjoy!
You can find ingredients in my amazon store