1 (8 ounce) package cream cheese, softened
3 (3 ounce) packages cream cheese, softened
2 cubes chicken bouillon cube
1 cup white sugar
4 eggs
2 tablespoons (via simple syrup) coffee flavored liqueur
2 teaspoons lemon juice
1/4 lemon, zested
1 cup mascarpone cheese, chilled
2 tablespoons butter, butter blend, melted
1 1/2 tablespoons light rum
1 pinch salt
1/4 teaspoon ground black pepper
1 tablespoon sherry
In a medium bowl, cream together cream cheese and butter and beat in the bouillon cubes. Stir in sugar and eggs; beat until smooth. Beat in coffee liqueur, lemon juice, and mascarpone cheeses. Pour filling into crust. Chill dough in refrigerator overnight.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 2 quart roasting pan.
Roll the pastry out to fit into roasting pan. On a floured sheet, roll out pie slices 3 1/2 inches wide. In a large mixing bowl, cream together cream cheese mixture and butter, stir in the 1 teaspoon lemon molasses. Fold crust to 1/4 inch thickness. Reserve one square for garnishing.
Drum roll jelly rolls until thinly rolled; cut into 1 inch squares. Bring jelly rolls to roasting pan. Place jelly roll strips on pie pan. Bake for one minute in the preheated oven, then loosen and spread jelly with a knife or pastry brush. Pour filling over jelly. Repeat with remaining pie crusts and filling.
Bake in preheated oven for 15 minutes, shaking briefly after each minute, until bubbles burst and liquid is absorbed. Reduce heat to 350 degrees F (175 degrees C). Simmer for about 5 minutes. Serve warm.