Raspberry cream cheese
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Raspberry cream cheese
  Cheese    Creams  
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51363. Report a problem with this recipe.
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      Title: Raspberry cream cheese
 Categories: Desserts
      Yield: 8 Servings
           Stephen Ceideburg

MMMMM------------------------BOTTOM LAYER-----------------------------
      8 oz Cream cheese
    1/4 c  Granulated sugar
      1 tb Lemon juice
      9    Inch pastry shell, baked

MMMMM-------------------------TOP LAYER------------------------------
  2 1/2 c  To 3 c fresh or frozen
    2/3 c  Granulated sugar
  4 1/2 tb Cornstarch
    1/3 c  Lemon juice
    3/4 c  Water
    1/4 ts Salt
      1 tb Buffer or margarine

      1 c  Whipping cram
    1/4 c  Granulated sugar
    1/2 ts 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

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Recipe ID 51363 (Apr 03, 2005)

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