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Print this Recipe    Raspberry Cheese

Raspberry Cheese Pie

8 ounces cream cheese
1/2 cup dairy sour cream
1/3 cup sugar
2 eggs
1 unbaked 9-inch pie shell
20 ounces frozen raspberries, thawed
water
3 teaspoons cornstarch
1/2 cup whipping cream, whipped

Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar
and eggs blending well. Pour into the unbaked pie shell. Bake at
375 degrees F. for 35 minutes or until a knife inserted in the
center comes out clean. Chill for at least 1 hour in the refrigerator.

Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan. Cook, over medium heat,
stirring constantly, until the mixture comes to a boil. Cook for
1 minute more. (Mixture will be very thick.) Remove from the heat
and stir in the raspberries, then cool to room temperature. Fold
the whipped cream into the cooled raspberries and spread the mixture
over the chilled cream cheese layer. Chill for an additional 2 to
3 hours before serving.

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