Raspberry Swirl
A frozen raspberry cheesecake on a graham cracker crust. This is an old family recipe from my mother-in-law that my husband was fortunate to grow up on. www.mostdeliciouslife.com
Ingredients
Crust
- 1 cup Graham Cracker crumbs
- 4 Tbsp butter melted
- 2 Tbsp sugar white, granulated
Swirl Filling
- 3 eggs separated, need both yolks & whites
- 1 8 oz. pkg. cream cheese room temperature
- 1 cup sugar white, granulated
- ⅛ tsp salt
- 1 cup heavy whipping cream
- 2 cups raspberries, washed and pureed. Can also use 10 oz. frozen. Thaw and puree.
Instructions
Crust
- Use a fork to combine the cookie crumbs, sugar and melted butter. Press into a clean and dry, freezer safe 9x13 pan. No need to grease the pan. I use my fingers and the back of a spoon to press the graham cracker mixture evenly into the dish.Set aside.
Swirl Filling
- Separate the eggs. Set the egg whites aside. Beat the egg yolk. Use electric beaters or a stand mixer with the whisk attachment if you have one. Beat the heck out of the egg yolks. Beat till they are thick and a pale yellow color.
- Add the cream cheese, sugar and salt. Beat till smooth.
- As the mixer is going on low, slowly pour in the heavy cream. Gradually move the speed up to medium high. Beat till thick and creamy. If using a stand mixer, then transfer to a large clean bowl. Wash out the mixer bowl.
- Beat the egg whites till stiff and dry, no liquid in the bottom. It is easier to do with electric beaters or a stand mixer. Remove the egg whites to sit on top of the egg yolk mixture.
- Gently fold the whipped egg whites and the egg yolk mix together with a large rubber spatula. Do not stir, fold gently, so the whipped up eggs and cream do not break down.
- Puree the raspberries in a blender or smoosh with a fork till there are no chunks left. Frozen raspberries work just as great as fresh.
- Pour a little more than half of the pureed berries into the cream. Fold the berry pure in till the cream is all pink and well combined.
- Pour the raspberry cream on top of the graham cracker crust and spread out evenly.
- Drizzle the rest of the raspberry puree over the top of the cream layer. Use a butter knife back and forth through the cream to create a swirl pattern.
- Cover with a lid or foil. Place flat in the freezer for 5+ hours. I make it in the morning to serve later that night or make it the day or night before it is needed.
- To serve, take out of the freezer and let sit for a few minutes. Use a hot knife to cut into even squares. Put immediately back into freezer for more deliciousness later. It thaws fairly fast.