Raspberry Swirl - cooking recipe

Ingredients

3/4 c. graham cracker crumbs
3 Tbsp. melted butter
2 Tbsp. sugar
3 eggs, separated
1 (8 oz.) cream cheese
1 c. sugar
1/8 tsp. salt
1 c. heavy cream
1 (10 oz.) pkg. frozen raspberries, partially thawed

Preparation

Combine thoroughly the crumbs, melted butter and 2 tablespoons sugar.
Lightly press mixture into well-greased 7 x 11 x 1 1/2-inch pan.
Bake in moderate (375\u00b0) oven about 8 minutes.
Cool thoroughly.
Beat egg yolks until thick.
Add cream cheese, sugar and salt; beat until smooth and light.
Beat egg whites until stiff peaks form.
Whip cream until stiff and thoroughly fold with egg whites into cheese mixture.
In a mixer or blender, crush raspberries to a pulp.
Gently swirl half of fruit pulp through cheese filling and spread mixture into crust.
Spoon remaining puree over top; swirl with a knife.
Freeze, then cover and return to freezer.
Makes 6 to 8 servings.