Raspberry Cheese Crumble

Name: Raspberry Cheese Crumble
Ingredients: 1/3 cup cornstarch; 1 cup cherry juice; 3/4 cup + 1 tbsp sugar; 12 oz frozen raspberries; 6 cups flour; 3 cups + 3 tbsp butter or margarine, sliced; 1 1/4 cups brown sugar; 1 pinch salt; 1 tsp vanilla extract; 2 None eggs; 1/2 cup heavy cream; 14 oz cream cheese; None None powdered sugar, for dusting

13 ingredients

4 steps

Ingredients

1/3 cup cornstarch
1 cup cherry juice
3/4 cup + 1 tbsp sugar
12 oz frozen raspberries
6 cups flour
3 cups + 3 tbsp butter or margarine, sliced
1 1/4 cups brown sugar
1 pinch salt
1 tsp vanilla extract
2 None eggs
1/2 cup heavy cream
14 oz cream cheese
None None powdered sugar, for dusting

Directions

1

Preheat the oven to 350°F. For the raspberry compote, mix 1/4 cup of cornstarch with 1/4 cup of water. Bring the cherry juice to a boil with 1 tbsp of sugar and thicken it with the cornstarch mixture. Stir in the raspberries and cool.
2

For the crumble mixture, mix the flour, butter, brown sugar, salt and vanilla extract in a large mixing bowl with the dough hook of a mixer, then rub the mixture together with your fingers to crumble.
3

For the cheese mixture, mix the eggs and cream with a whisk and add the remaining cornstarch, the cream cheese and the remaining sugar.
4

To assemble, put 2/3 of the crumble mix into a greased 10 x 12 baking sheet and press it down with your fingers. Spread it with stripes of the cheese mixture and fill in the gaps with stripes of raspberry compote. Sprinkle with the remaining crumble mixture and bake for about 45 mins. Cool and cut into pieces. Serve dusted with powdered sugar.