Limoncello Raspberry Torte - cooking recipe

Ingredients

2 cups fresh raspberries
2 tablespoons powdered sugar
2 tablespoons limoncello (Italian Lemon Dessert Liqueur)
8 ounces neufchatel cheese (in block form)
shortbread cookie, for serving

Preparation

In a small bowl, using a fork, mash 3/4 of the berries. Add the sugar and liqueur. Mash until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese.
Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.