Frozen Cheesecake With Raspberry Sauce Recipe
Summary
Ingredients
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
3 (3-ounce) packages cream cheese softened
1 cup sugar
3 eggs, separated
1 teaspoon vanilla extract
1 cup whipping cream, whipped Raspberry Sauce
Directions
Combine graham cracker crumbs, 3 tablespoons sugar, and butter; mix well.
Firmly press mixture into a buttered 9-inch pie plate; chill.
Beat cream cheese in a large mixing bowl until light and fluffy; gradually add 1 cup sugar, beating well.
Beat egg yolks until thick and lemon colored; stir in vanilla.
Add to cream cheese mixture, beating well.
Beat the egg whites (at room temperature) until stiff peaks form; fold into cream cheese mixture.
Fold in the whipped cream.
Pour filling into graham cracker crust; cover cake, and freeze until firm.
Remove cheesecake from freezer 10 minutes before serving.
Spoon Raspberry Sauce over each serving.
Firmly press mixture into a buttered 9-inch pie plate; chill.
Beat cream cheese in a large mixing bowl until light and fluffy; gradually add 1 cup sugar, beating well.
Beat egg yolks until thick and lemon colored; stir in vanilla.
Add to cream cheese mixture, beating well.
Beat the egg whites (at room temperature) until stiff peaks form; fold into cream cheese mixture.
Fold in the whipped cream.
Pour filling into graham cracker crust; cover cake, and freeze until firm.
Remove cheesecake from freezer 10 minutes before serving.
Spoon Raspberry Sauce over each serving.
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