Total Time
28mins
Prep 20 mins
Cook 8 mins

Great make-ahead recipe for summer months, and I've also made it other times of the year too.

Ingredients Nutrition

Directions

  1. Thoroughly combine crumbs, butter and 2 tbsp sugar.
  2. Press mixture into well greased 7x11x1 1/2 inch baking dish.
  3. Bake in 375*F oven about 8 minutes.
  4. Cool completely.
  5. Beat egg yolks in bowl with electric mixer at high speed till thick.
  6. Add cream cheese, 1 cup sugar and salt; beat till smooth and light.
  7. Beat egg whites till stiff peaks form.
  8. Fold egg whites and whipped cream into cheese mixture.
  9. Puree raspberries in processor or blender.
  10. Gently swirl half of puree into cheese filling; spread mixture in crust.
  11. Spoon remaining puree over top; swirl with a knife.
  12. Freeze, then cover and return to freezer.

Reviews

(1)
Most Helpful

Family loved it. When I went to make it, however, I discovered I had strawberries instead of rasberries. Also, since it was the 4th we put in blueberries to be festive.

Bridget Cloud July 05, 2005

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