Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg

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

-------------------------TOP LAYER------------------------------
2 1/2 c To 3 c fresh or frozen
-raspberries
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

--------------------------TOPPING-------------------------------
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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