About this recipe:A frozen no bake cheesecake recipe, which consists of rasperry puree swirled throughout the cheesecake mix. This recipe contains raw eggs and vulnerable individuals, such as pregnant women, young children and elderly are recommended not to consume it.
225g digestive biscuits, crushed to crumbs
1 1/4 teaspoons ground cinnamon
2 tablespoons caster sugar
115g unsalted butter, melted
4 egg yolks
225g cream cheese, softened
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
4 tablespoons caster sugar
125g double cream, whipped
285g frozen raspberries, partially thawed
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Preheat oven to 180 C / Gas 4. In a medium bowl, combine digestive biscuit crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 23x33cm or similar sized 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 coloured, 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 4 tablespoons, 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 whipped cream.
Puree raspberries in a liquidiser or press through a sieve. Spread half of fluffy cheese filling into the cooled biscuit base. 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.
Stage 3 - Followed the ingredients and instructions as above, but was beating for over an hour to obtain the soft peaks and all I ended up with was a thick runny substance. I shall be trying again but ignoring the cream of tartar and salt. - 26 Jul 2010