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My review
Raspberry Swirl
Mary Jo
"No-bake cheesecake 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."
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Ingredients
1 h servings 169 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
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Directions
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Prep
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Ready In
- 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 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 169 calories; 11.1 g fat; 15.6 g carbohydrates; 2.6 g protein; 55 mg cholesterol; 133 mg sodium. Full nutrition
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Reviews
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Newest
2/14/2010
I made this for Valentines Day and it is very good and I will make it again. I am a little uneasy about the uncooked eggs. I think I will work on making a custard to add to the cream cheese th...
1/11/2014
I only was able to freeze it an hour and a half so it wasn't completely set up, also I put it in pie plate and didn't have room for all the filing :-( next time I will use the 9x13. Very tasty!