Raspberry Swirl - cooking recipe

Ingredients

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

Preparation

Combine crumbs, margarine and 2 tablespoons sugar.
Press into well-greased 11 x 7 x 1 1/2-inch baking dish.
Bake at 375\u00b0 for about 8 minutes.
Cool completely.
Beat yolks in bowl at high speed until thick.
Add cream cheese, 1 cup sugar and salt.
Beat until smooth and light.
Beat whites until stiff peaks form.
Fold whites and whipped cream into cheese mixture.
Puree raspberries in mixer or blender.
Gently swirl half through the cheese filling.
Spread mixture in crust.
Spoon remaining puree onto top and swirl with knife.
Freeze, then cover and return to freezer.
Remove just about 10 to 15 minutes before serving. Makes 6 to 8 servings.