astray recipes: Raspberry cream cheese

Categories: Desserts
Yield: 8 Servings

Measure	Ingredient
	Stephen Ceideburg
8 ounces	Cream cheese
¼ cup	Granulated sugar
1 tablespoon	Lemon juice
9	Inch pastry shell, baked
2½ cup	To 3 c fresh or frozen raspberries
⅔ cup	Granulated sugar
4½ tablespoon	Cornstarch
⅓ cup	Lemon juice
¾ cup	Water
¼ teaspoon	Salt
1 tablespoon	Buffer or margarine
1 cup	Whipping cram
¼ cup	Granulated sugar
½ teaspoon	Vanilla

BOTTOM LAYER

TOP LAYER

TOPPING

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, ⅕/93.

Posted by Stephen Ceideburg

raspberry cream cheese