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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Great make-ahead recipe for summer months, and I've also made it other times of the year too. Ingredients:
3/4 cup graham wafer crumbs |
3 tablespoons melted butter or 3 tablespoons regular margarine |
2 tablespoons sugar |
3 eggs, separated |
1 (8 ounce) package cream cheese |
1 cup sugar |
1/8 teaspoon salt |
1 cup heavy cream, whipped |
1 (10 ounce) package frozen raspberries, partially thawed |
Directions:
1. Thoroughly combine crumbs, butter and 2 tbsp sugar.
2. Press mixture into well greased 7x11x1 1/2 inch baking dish.
3. Bake in 375*F oven about 8 minutes.
4. Cool completely.
5. Beat egg yolks in bowl with electric mixer at high speed till thick.
6. Add cream cheese, 1 cup sugar and salt; beat till smooth and light.
7. Beat egg whites till stiff peaks form.
8. Fold egg whites and whipped cream into cheese mixture.
9. Puree raspberries in processor or blender.
10. Gently swirl half of puree into cheese filling; spread mixture in crust.
11. Spoon remaining puree over top; swirl with a knife.
12. Freeze, then cover and return to freezer.
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