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Raspberry Swirl
"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." Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
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
DIRECTIONS:
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.
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