Recipe - Raspberry Cream Cheese

Stephen Ceideburg

BOTTOM LAYER
8 ounce Cream cheese
One fourth cup Granulated sugar
1 tablespoon Lemon juice
9 Inch pastry shell, baked

TOP LAYER
2 One half cup To 3 cup fresh or frozen
raspberries
2/3 cup Granulated sugar
4 One half tablespoon Cornstarch
1/3 cup Lemon juice
Three fourths cup Water
One fourth teaspoon Salt
1 tablespoon Buffer or margarine

TOPPING
1 cup Whipping cram
One fourth cup Granulated sugar
One half teaspoon Vanilla

To make bottom layer: In a medium bowl, mix together the cream cheese,
sugar and lemon juice. Beat with a mixer until thoroughly mixed. Spread the
bottom in the baked pastry shell. Set aside.

To make top layer: Place the raspberries in a medium saucepan. In a small
bowl, mix together the sugar and cornstarch. Stir in the lemon juice, water
and salt. Stir over medium heat until the mixture thickens and becomes
clear. Remove from heat and stir in the butter. Pour over the cream cheese
mixture. Chill thoroughly.

To make topping: Beat the whipping cream until soft peaks form and then
gradually beat in the sugar and vanilla. Spread over the chilled raspberry
layer and serve.

From Truffle Hunter Restaurant, Gresham.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini