No-bake cheeesecake type dessert with raspberries swirled through. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
- 2 1/2 cups graham cracker crumbs
- 1 1/4 teaspoons ground cinnamon
- 2 tablespoons white sugar
- 1/2 cup butter, melted
- 4 egg yolks
- 1 (8 ounce) package cream cheese
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/4 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (10 ounce) package frozen raspberries, partially thawed
1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9×13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
2 In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
3 In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
4 Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.