Frozen Raspberry Swirl

    3 hours

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

    10 people made this

    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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    Reviews in English (6)


    I made this for Valentines Day and it is very good and I will make it again. I am a little uneasy about the uncooked eggs. I think I will work on making a custard to add to the cream cheese the next time.  -  14 Feb 2010  (Review from Allrecipes USA and Canada)


    I just love deserts and this is a giant hit.  -  10 Dec 2012  (Review from Allrecipes USA and Canada)


    use egg beaters egg whites and no worry no problem.  -  06 Mar 2013  (Review from Allrecipes USA and Canada)