CRUST
3/4 cup graham crackers
3 tablespoons melted butter
2 tablespoons sugar
CHEESE MIXTURE
3 eggs
8 ounces cream cheese
1/2 cup sugar
1/8 teaspoon salt
1 cup whipped cream
1 (10-ounce) bag frozen raspberries
Servings: 12
1. Combine crust ingredients thoroughly. Lightly press into well greased 7 × 11-inch or 10 × 10-inch pan. Bake at 375ºF for 8 minutes. Cool thoroughly.
2. Separate eggs. Beat yolks until thick. Add cream cheese, salt, sugar; beat until smooth and light. Beat egg whites until stiff peaks form. Thoroughly fold whites and whipped cream into cheese mixture. Blend frozen raspberries. Gently swirl 2/3 of raspberries through cheese filling and spread into crust. Spoon remaining purée over top in rows and swirl with knife. Freeze.
Servings: 12
3/4 cup graham crackers
3 tablespoons melted butter
2 tablespoons sugar
CHEESE MIXTURE
3 eggs
8 ounces cream cheese
1/2 cup sugar
1/8 teaspoon salt
1 cup whipped cream
1 (10-ounce) bag frozen raspberries
Servings: 12
1. Combine crust ingredients thoroughly. Lightly press into well greased 7 × 11-inch or 10 × 10-inch pan. Bake at 375ºF for 8 minutes. Cool thoroughly.
2. Separate eggs. Beat yolks until thick. Add cream cheese, salt, sugar; beat until smooth and light. Beat egg whites until stiff peaks form. Thoroughly fold whites and whipped cream into cheese mixture. Blend frozen raspberries. Gently swirl 2/3 of raspberries through cheese filling and spread into crust. Spoon remaining purée over top in rows and swirl with knife. Freeze.
Servings: 12
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