Raspberry Swirl So Tasty

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Raspberry Swirl

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

Ingredients :

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

Instructions :

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

Preheat oven to 350 degrees F (a hundred seventy five stages C). In a medium bowl, integrate graham cracker crumbs, cinnamon, sugar and melted butter. Mix nicely and press into the lowest of a 9x13 inch baking dish. Bake for 5 mins then get rid of from oven and allow to cool.
In medium bowl, beat egg yolks on excessive pace until thick and lemon coloured, approximately 5 minutes. Add softened cream cheese. Beginning on low speed and growing to excessive, beat till easy.
In big blending bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/four cup sugar, a bit at a time, beating constantly until sugar is dissolved and whites stand in smooth peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese combination returned into the closing egg whites. In the end, fold within the thawed whipped topping.
Puree raspberries in a blender or press thru 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 remaining filling and raspberry puree. Freeze until corporation.

Notes :

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