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Recipe Raspberry Swirl (Cake)

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Required Ingredients:

  • 2 1/2 cups graham cracker crumbs
  • 1 1/4 teaspoons ground cinnamon
  • 2 tablespoons white sugar
  • 1/2 cup butter, melted
  • 4 egg yolks
  • 1 (8 ounce) package cream cheese
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (10 ounce) package frozen raspberries, partially thawed

Preparing/Cooking:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter.
  • Mix well and press into the bottom of a 9x13 inch baking dish.
  • Bake for 5 minutes then remove from oven and allow to cool.
  • In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes.
  • Add softened cream cheese.
  • Beginning on low speed and increasing to high, beat until smooth.
  • 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 thawed whipped topping.
  • 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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