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| | Stephen Ceideburg |
| 8 x ca. 30 g | cream cheese |
| 1/4 Tasse | sugar granulated |
| 1 Esslöffel | lemon juice |
| 9 | Inch pastry shell, baked |
| 2 1/2 Tasse | To 3 c fresh or frozen raspberries |
| 2/3 Tasse | sugar granulated |
| 4 1/2 Esslöffel | cornstarch |
| 1/3 Tasse | lemon juice |
| 3/4 Tasse | water |
| 1/4 Teelöffel | salt |
| 1 Esslöffel | Buffer or margarine |
| 1 Tasse | Whipping cream |
| 1/4 Tasse | sugar granulated |
| 1/2 Teelöffel | vanilla |
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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.
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