American Baker in Germany

 This is a great half cheesecake, half raspberry dessert perfect for any occasion and any time of year. Raspberry Cream Pie: 1 prepared graham cracker crust 12-16 oz (350-450g) fresh or frozen raspberries 1 cup (200g) sugar 3 tbsp cornstarch 3 tbsp cold water 8 oz (225g) cream cheese 3/4 cup (90g) powdered sugar 1 tsp lemon juice 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 cup (225mL) whipping cream  Set aside your prepared graham cracker crust in a pie form (you may need 2 if using small pie plates).  Prepare the raspberry topping first. Stir raspberries and sugar together in a saucepan over medium heat, stirring frequently until mixture comes to a boil.  In a small cup, whisk together cornstarch and cold water until combined without lumps. Slowly pour into raspberry mixture and continue to stir until mixture begins to thicken. Remove from heat and allow to cool completely. For the cream cheese filling, beat the cream cheese in a medium mixing bowl until smooth....

 I love berries. Raspberries are some of my favorites.  Raspberry Pie: 1 recipe double crust pastry 4 cups or 500g of frozen raspberries 1/2 cup or 100g sugar 3 tbsp flour Roll out pie crust and line pie plate with it.  In a large bowl, toss frozen raspberries, sugar and flour.  Pour raspberry mixture into pie plate until full. Actual amount that fits into the pie plate may vary.  Roll out the other half of the pie crust recipe and place it on top of the pie. Cut slits into it. Sprinkle with sugar.  Bake at 350°F or 180°C for an hour. Allow to cool completely before cutting. Keep in refrigerator. Watch us make this simple recipe on our YouTube channel here: https://youtu.be/_Fb-oHu9tVQ Schaut zu wie wir dieses einfache Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/2bqWwZbIApE