A delicious combination of cheesecake and fruit pie, this summer dessert is a childhood favorite and now a favorite with my own family. You can use boysenberries or the widely available blackberry. If you make this for friends or family, I promise they will ask you for the recipe after their first bite. A perfect summer BBQ or July 4th treat!
In a food processor, pulse flour, sugar and salt to blend.
Add butter and pulse a few times to cut butter into the flour until you have small pieces of butter throughout.
Add ice water a little at a time and pulse until mixture forms a dough that can holds together when you pinch a bit in your hand.
Gather dough onto a very lightly floured board and press into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat oven to 400°. Roll dough out on a lightly floured board and place in a 9" glass pie dish. Crimp the sides as desired. Make several fork piercings around the bottom and sides of dough.
Blind bake: Place a sheet of parchment paper on the dough and cover with dried beans. Bake for 15 minutes.
Remove parchment and beans and continue to bake for another 10 minutes, until the crust is lightly golden. Set aside to cool. Lower oven temperature to 250°.
In a medium saucepan, mash 1 container of berries with ⅔ cup sugar. Add water and cornstarch and bring mixture to a boil. While mixture is boiling, stir with spatula to prevent scorching and continue to cook until thickened, about 2 minutes. Set aside to cool.
Add cream cheese, egg, sugar, lemon zest and salt to a medium bowl. With a hand mixer, blend until smooth and well combined.
Fill cooled pie shell with cream cheese mixture and bake for 15 minutes at lower temperature until set. Cool.
Scatter remaining container of berries over surface of cooled filling. Pour cooled crushed berry mixture over the whole berries.
Cover with plastic wrap and chill for at least 4 hours, until firm and can easily slice with a knife.