Start by making the Raspberry Jam. Mix raspberries, 2 tablespoons sugar and lemon juice in a small sauce pan. Add water and cornstarch mixture.
Bring it to a boil over medium heat, stirring constantly. Be careful because it can quickly start sticking to the bottom of the pan. Taste to make sure it’s sweet enough to your likeness, if not, add another 1 or 2 tablespoons of sugar.
Cook mixture for 3-4 minutes, until thickened and darkened in color. Strain through a sieve, pressing down to squeeze liquid. Let mixture chill in the fridge until completely cooled.
Beat the cream cheese with an electric beater at medium high speed until smooth, about 2 minutes. Add sugar and keep beating for another 2-3 minutes until mixture is fluffy. Add egg and vanilla and beat until incorporated, about 30 seconds. Don’t forget to scrape your pan in between steps. Set aside.