RASPBERRY SWIRL DESSERT

I’m sooooo excited to share this yummy dessert with all of you. 

It’s one of our family favorites.

I’ve yet to meet anyone . . . who doesn’t ask for the recipe, once they’ve put a fork-full on their tongue!

Take a look!

I don’t normally eat more than a bite or two of  tempting desserts,

but

This Raspberry Swirl is sooooooo worth every calorie!

I took a big bite!

You could use Strawberries, Huckleberries, peaches or any ‘ol fruit you like!

 Should we get started?

Come on . . . get in your kitchen.

Grease one of these, or just use a 9×13 inch pan.

Let’s make  a Graham Cracker Crust

*By the way, I always Double the Graham Cracker Crust

Preheat your oven right now, to 375 degrees.

Press the crumbs evenly in your pan . . . and Bake. 

Don’t let your crust burn!  Remove it from the oven, and let it cool.

Let’s separate 3 eggs. 

Let those egg whites reach room temperature, while we work on the yolks.

Put your egg yolks in a medium sized bowl, and beat them silly.

Now grab some Cream cheese – I’m using this today.

Why?  Cuz . . . I bought the wrong thing.  It will work just fine.

I am feeling fat today anyway!

 Let’s Blend the Cream Cheese, Sugar and a dash of salt.

Cover it for now, and keep chilled in your fridge.

Let’s move on . . .

Grab a cup of Cream, and whip it good!

Place that Whipped Cream in the fridge, and let’s whip your room temp egg whites.

Just like so . . .

Now grab all three bowls, and let’s gently blend all of it together.

Just Fold . . . don’t BEAT!  You want it fluffy.

Gently keep folding, until it’s nice and fluffy smooth.

Now for the fun part!

Once your mixture is smooth, grab your 10 oz. bag of partially thawed raspberries.

Beat them . . . to a pulp!

just like this . . .

Now gently fold that berry-ness into your cream cheese mixture.

Just FOLD . . . Don’t BEAT

Oh . . . See how pretty!

Try to keep some of these nice swirls.

Once it’s fairly well blended,

pour that mixture on top of your cooled graham cracker crumb crust.

Oh . . . taste it . . . it’s really yummy!

Still not done . . . get back here!

Plop the remaining raspberry pulp, on top like this.

Take a knife, and make some more Swirls . . .

Just like this!

People . . . can you see how GOOD and YUMMY and DELICIOUS this is.

You simply CAN’T eat it yet. 

Cover it, and place it carefully in the freezer for 5 to 6 hours, or overnight.

Uggggg!

Oh yes . . . I’m realizing since I imported my blog from Blogger to WordPress, some posts are scattered about, and links have been broken as well.  If you are looking at a post, that seems scrambled or doesn’t quite make sense, please contact me at jwarn@q.com

or

Leave me a note in the contact section of the menu bar.  I will be glad to help you out.  In the meantime . . . I’m working on it!

 

 RASPBERRY SWIRL DESSERT

*I always double the Graham Cracker Crust – so I use 1 1/2 cups crumbs) 
 
You will need:
3/4 C. graham cracker crumbs
3 Tablespoons butter, melted
2 Tablespoons sugar
3 eggs, separated
1 (8-oz.) cream cheese
1 cup sugar
1 c. heavy cream
1 (10-oz.) frozen raspberries, partially thawed
 
Directions:
Combine thoroughly crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well greased 9×13 or a large Springform pan.  (Note: I always double the crust recipe.) Bake in 375 degree oven for about 8 minutes; cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form. In another bowl, Whip cream until stiff and gently but thoroughly fold with egg whites, into cheese mixture. In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over crust. Spoon remaining puree over the top, and swirl with a knife.  Place in the freezer for 5 to 6 hours or over night.  You can also drizzle Raspberry Syrup over the top, or place a dallop of Whipped Cream on the top!  Let stand for 5 minutes or so, to lightly unthaw before cutting and serving.  Cut into squares or slices.  ENJOY!
 

*By the way, I really enjoy your comments, and getting to know you. 
 

by

by Get Off Your Butt and BAKE

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  • Leslie - 04/08/2010 - 12:47 pm

    Wow! One of my favorite desserts from my Grandma is her Raspberry Cheescake. I have GOT TO TRY THIS! Thanks!ReplyCancel

  • Niki - 04/08/2010 - 12:50 pm

    OH – MY – GOSH! I’m in big trouble now. I LOVE cheesecake but have managed not to make it for the past several years … I’ve been strong … but now … my defenses are weakening … I think I must. Everyone in my family is fanatical about raspberries. To hades with my dairy issues – I shall suffer the consequences!!!!ReplyCancel

  • Courtney Van Blerkom - 04/08/2010 - 4:39 pm

    Oh my gosh Aunt Jonna I can’t even tell you how GOOD this looks!!! Seriously the minute I saw the title I gasped and all my roommates looked at me! haha then when I went to the picture I got even more excited! I have to try it ASAP! I hope everything is well with you! I’m hoping to try and come visit you soon!!! So I’ll be calling you! Love you!ReplyCancel

  • Barb - 04/08/2010 - 7:40 pm

    Just love your blog..this dessert looks out of this world!! I used your marshmallow frosting over Easter on my cupcakes and they were a big hit..I blogged about it and gave you credit.ReplyCancel

  • Marisa - 04/08/2010 - 10:07 pm

    This looks amazing and I love the colors!ReplyCancel

  • Diana - 04/09/2010 - 3:48 am

    OMG… and I wanted to loose some kilos…!!!ReplyCancel

  • ingrid - 04/09/2010 - 8:39 am

    Hey, Jonna! Thank you for the sweet comment!

    My family especially my Mom who is a fiend for raspberry desserts would go crazy for that.

    Just so I’m clear neither the egg whites nor the yokes were cooked? I don’t really have a problem with that but I worry about the kiddos. Do you use pastureized eggs? Thanks I know I ask a lot of questions. It drove my classmates crazy. LOL

    Happy Friday!
    ~ingridReplyCancel

  • Jonna - 04/09/2010 - 10:37 am

    Hi Ingrid,

    Thanks for your question. I understand your concern about the use of Raw eggs. While most eggs are perfectly fine to eat raw, there is always a very small risk that one egg might be contaminated by bacteria. According to the American Egg board, about one in every 20,000 eggs might be contaminated by Salmonella. I have never tried this myself, but if you are leary, you could try this method of pasturizing eggs. You just must be very careful not to cook the egg! You can also buy pasteurized eggs in supermarkets.

    Here is what I found:

    How To Pasteurize Raw Eggs

    Place the eggs in a pot with cold water. Put the water on medium heat and stand by to watch as the temperature rises. You don’t want the temperature of the water to exceed 150 degrees. If you want to be exact, you can keep a thermometer probe in the water, if not 140-150 degrees is the stage before bubbles start to form. At that temperature, you can just about keep your finger in the water for a few seconds before you burn yourself. When you reach this temperature, try to keep it. So lower the heat, and watch so the temperature doesn’t rise, then keep the eggs in the water for about 3-5 minutes.ReplyCancel

  • Haley Jolley - 04/09/2010 - 1:14 pm

    Just had to tell you, I love your blog, your writing, your beautiful pictures, and of course your recipes. I must ask you, what do you do with all of this delicious food you bake? Since it’s just you and your husband (it is for us too, since we have one little baby), do you just take it all to the neighbors? You could mail it to me if you have extra. 🙂 I was just curious and finally had to ask.
    Thanks for being so kind and sharing your talent with all of us.ReplyCancel

  • Jonna - 04/09/2010 - 1:29 pm

    Hi Haley,

    This question makes me laugh!
    I do give much of what I bake away, since I have a husband who rarely eats sweets! I have one daughter who lives close by, and her husband is thankful for the goodies. Neighbors are always bringing me wonderful treats, and so I like to “Thank them right back!”
    Love, JonnaReplyCancel

  • Niki Bagley - 04/09/2010 - 8:57 pm

    Okay, I just got done putting it together and put it in the freezer to take to game night tomorrow night. It doesn’t look as pretty as yours, but it sure taste yummy on my fingers! 😉 Thank you for all the work you do on here! I love it so much!!ReplyCancel

  • Barbara - 04/10/2010 - 12:01 pm

    My first visit to your blog…it’s really lovely!
    Just had to comment on this as my mother made something somewhat similar and everyone loves it! It’s is frozen and made without cream cheese, but very similar. I could eat platefuls of it!
    ( http://moveablefeastscookbook.blogspot.com/2009/06/mothers-raspberry-spring-thaw.html)

    Copying your recipe and will try it this summer!ReplyCancel

  • Krystin - 04/10/2010 - 2:20 pm

    I found this recipe just in time. My friends invited me and my husband over for dinner. It looks so good and wasn’t too hard to make!
    Thank you for making such an amazing site,
    KrystinReplyCancel

  • Natalie - 04/11/2010 - 1:42 pm

    Ahhh this looks so yummy! I loveee raspberries, this looks delicious!ReplyCancel

  • Wizzythestick - 04/11/2010 - 8:08 pm

    Oh yum. Cheesecake is my favourite dessert and this looks just fantasticReplyCancel

  • Leslie - 04/12/2010 - 9:49 am

    So, I tried this and brought it to a family dinner. Everyone loved it and commented on how light and fluffy it was. I also used strawberries in mine because I had an abundance of them and no raspberries. It was still great! One question though, would it work to bake this? I just had some questioning looks from some of my guests when I told them that it used three eggs and it wasn’t baked! LOL! It was sure gorgeous and yummy though!ReplyCancel

  • ingrid - 04/13/2010 - 7:18 pm

    Thanks for the info Jonna!
    ~ingridReplyCancel

  • HeatherMel - 04/15/2010 - 9:01 pm

    I made this today and it’s almost too pretty to eat but that didn’t stop me. It is awesome.ReplyCancel

  • Alys - 11/02/2011 - 9:57 am

    Have you considered writing your own cook book from your site?ReplyCancel

    • Jonna - 11/02/2011 - 10:30 am

      Hi Alys,
      I’ve considered it, but that’s really as far as it’s ever gone.
      There are sooooo many cookbooks out there already, and I’m really just a simple cook.
      JonnaReplyCancel

  • Beth - 05/02/2012 - 6:10 am

    I cannot find the picture/directions that you had for the smaller version like cupcakes. Can you help? I’m interested in making them for my son’s graduation party.
    BethReplyCancel

  • PattyCake - 06/10/2013 - 2:23 pm

    Are the raspberries sweetened?ReplyCancel