Raspberry Swirl Good Recipes

Tuesday, August 20, 2013

Raspberry Swirl

"No-bake cheesecake type dessert with raspberries swirled through. This recipe contains raw eggs. We suggest that pregnant ladies, younger youngsters, the aged and the infirm do now not devour raw eggs."

Ingredients :

2 half of cups graham cracker crumbs
1 1/four teaspoons floor cinnamon
2 tablespoons white sugar
1/2 cup butter, melted
4 egg yolks
1 (eight ounce) package cream cheese
four egg whites
1/four teaspoon cream of tartar
1/eight teaspoon salt
1/four cup white sugar
1 (eight ounce) container frozen whipped topping, thawed
1 (10 ounce) package deal frozen raspberries, in part thawed

Instructions :

Prep : 1H	Cook : 24M	Ready in : 1H

Preheat oven to 350 stages F (one hundred seventy five levels 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 five mins then do away with from oven and permit to chill.
In medium bowl, beat egg yolks on high speed till thick and lemon colored, approximately five mins. Add softened cream cheese. Beginning on low velocity and growing to excessive, beat until easy.
In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/four cup sugar, a little at a time, beating continuously until sugar is dissolved and whites stand in tender peaks. Fold 1/3 of the whites into the cheese aggregate, then fold the lightened cheese mixture returned into the final egg whites. In the end, fold in the thawed whipped topping.
Puree raspberries in a blender or press via a sieve. Spread 1/2 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 ultimate filling and raspberry puree. Freeze till corporation.

Notes :

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