Raspberry Cream Cheese

8 Servings

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Raspberry Cream Cheese Ingredients

Stephen Ceideburg	4 1/2 tb Cornstarch
BOTTOM LAYER	1/3 c Lemon juice
8 oz Cream cheese	3/4 c Water
1/4 c Granulated sugar	1/4 ts Salt
1 tb Lemon juice	1 tb Buffer or margarine
9 Inch pastry shell, baked	TOPPING
TOP LAYER	1 c Whipping cram
2 1/2 c To 3 c fresh or frozen	1/4 c Granulated sugar
2/3 c Granulated sugar	1/2 ts Vanilla

Instructions for Raspberry Cream Cheese

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CheeseCuisine: Uncategorized

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