Frozen Raspberry Swirl

Frozen Raspberry Swirl

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This is a no-bake cheesecake style dessert with raspberries swirled through the cream. Note: contains raw eggs.

Mary Jo

Serves: 24 

  • 2 1/2 cups (200g) digestive biscuit crumbs
  • 1 1/4 teaspoons ground cinnamon
  • 2 tablespoons white sugar
  • 125g butter, melted
  • 4 egg yolks
  • 225g cream cheese
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 cup white sugar
  • 225g whipped cream
  • 280g frozen raspberries, partially thawed

Preparation:1hour  ›  Extra time:2hours chilling  ›  Ready in:3hours 

  1. Preheat oven to 180 degrees C. In a medium bowl, combine biscuit crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 20x30cm baking dish. Bake for 5 minutes then remove from oven and allow to cool.
  2. In medium bowl, beat egg yolks on high speed until thick and lemon coloured, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
  3. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the whipped cream.
  4. Puree raspberries in a blender or press through a sieve. Spread half 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 firm.

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