Crust
3 cups graham cracker crumbs (about 12 squares)
3 T butter, melted
2 T sugar
Filling
3 eggs, separated
8 oz. cream cheese, softened
1 cup sugar
1/8 tsp. salt
1 cup heavy whipping cream
10 oz frozen raspberries
Combine graham cracker crumbs, butter, and sugar. Press the mixture down in the bottom of an 8x11 dish and set aside. Beat yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In a separate bowl, beat egg whites until stiff. In another separate bowl, beat whipping cream until stiff. Fold egg whites and whipping cream gently into the cream cheese mixture. Crush berries in the blender. Gently swirl half of the berries into the filling mixture. Spread the filling over the graham crust. Spread the rest of the raspberries on top and use a knife to design swirls in the filling. Freeze for 3-4 hours. Serve frozen.
Source: Aftin Aaron
3 cups graham cracker crumbs (about 12 squares)
3 T butter, melted
2 T sugar
Filling
3 eggs, separated
8 oz. cream cheese, softened
1 cup sugar
1/8 tsp. salt
1 cup heavy whipping cream
10 oz frozen raspberries
Combine graham cracker crumbs, butter, and sugar. Press the mixture down in the bottom of an 8x11 dish and set aside. Beat yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In a separate bowl, beat egg whites until stiff. In another separate bowl, beat whipping cream until stiff. Fold egg whites and whipping cream gently into the cream cheese mixture. Crush berries in the blender. Gently swirl half of the berries into the filling mixture. Spread the filling over the graham crust. Spread the rest of the raspberries on top and use a knife to design swirls in the filling. Freeze for 3-4 hours. Serve frozen.
Source: Aftin Aaron
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