Glaze:

1 pt. raspberries
3/4 c. sugar
1 tbsp. cornstarch

Cook until thick and clear. Cool for a few minutes and spread on top of cake.

Crust:

Mix well like cookie dough. Pat into 9-inch round pan on bottom and sides.

Filling:

1 tsp. vanilla
1 tbsp. flour
1 1/2 c. milk
pinch of salt
2 stiffly beaten egg whites

Slowly add the lemon juice, vanilla, flour, milk and salt to the cream cheese, sugar and egg yolks. Fold in the egg whites. Pour into crust and bake for 45 minutes at 350°F.