Frozen Raspberry Swirl Cheesecake Squares
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
37
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Thoroughly grease a 7x11x2 inch baking pan, and set aside
3
Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended
4
Press the mixture into the bottom of the prepared pan
5
Bake the graham cracker crust in preheated oven until golden, about 8 minutes
6
In a separate bowl, beat the egg yolks on high speed until thick and lemon colored
7
Add the softened cream cheese, sugar, and salt
8
Beginning on low speed and increasing to high, beat until smooth
9
Place the egg whites in a large bowl, and beat until stiff peaks form
10
Gently fold the egg whites into the cream cheese mixture
11
Place the heavy cream in a bowl, and beat until stiff
12
Gently fold the whipped cream into the cream cheese mixture
13
Place the raspberries in a blender
14
Cover, and blend on low speed until berries soften
15
Swirl half the berries into the cream cheese mixture
16
Spread the cream cheese mixture evenly over the crust
17
Spoon the remaining raspberries on top of the cream cheese mixture
18
Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern
19
Cover the pan tightly with foil or freezer wrap
20
Place in freezer for at least 3 hours
21
When ready to serve, let stand 30 minutes before cutting into squares