Raspberry Cream Cheese Torte

By tlshinnick

Ingredients

• 1/2 cup whipping cream
• 8 ounces cream cheese
• 1/2 cup sugar
• 3 cups raspberries
• 2/3 cup water
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1 9 inch pie crust
• 1 teaspoon vanilla

Preparation

Step 1

Bake pie shell in 10 inch torte pan (or nine inch pie pan). Cool
completely.

Beat whipping cream until soft peaks form. Beat cream cheese, sugar and
vanilla until fluffy. Fold in whipped cream. Spread into cooled crust.
Refrigerate 2-4 hours.

Place 1 cup berries and 2/3 cup water in small saucepan. Bring to a boil,
then reduce heat and simmer 5 minutes. Strain to remove seeds. Combine
sugar, cornstarch, and 1/4 cup water in saucepan. Stir in strained
raspberry liquid. Cook over low heat, stirring constantly until mixture
boils. Cook and stir one minute longer. Remove from heat. Add lemon
juice.

Spread remaining berries over cream cheese. Spread partially cooled glaze
over berries. Refrigerate 2 hours.

NOTES : You need fresh raspberries. Frozen are too mushy.