• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Raspberry Cream Cheese

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Stephen Ceideburg


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

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.

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