Frozen Raspberry Swirl Cheesecake Squares

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11x2 inch baking pan thoroughly. (5 minutes)

Recipe View 5 mins In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar until well blended. Press firmly into the bottom of the prepared pan to create an even crust. (5 minutes)

Recipe View 15 mins Bake the graham cracker crust in the preheated oven until golden brown, approximately 8 minutes. Let cool completely. (15 minutes)

Recipe View 3 mins In a large bowl, beat the egg yolks on high speed until thick and pale yellow. (3 minutes)

Recipe View 5 mins Add the softened cream cheese, 1 cup of sugar, and salt to the egg yolks. Beat on low speed, gradually increasing to high, until the mixture is smooth and creamy. Ensure no lumps remain. (5 minutes)

Recipe View 5 mins In a separate, clean bowl, beat the egg whites until stiff peaks form. Be careful not to overbeat. (5 minutes)

Recipe View 3 mins Gently fold the beaten egg whites into the cream cheese mixture in two additions, being careful not to deflate the whites. This will ensure a light and airy texture. (3 minutes)

Recipe View 5 mins In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. (5 minutes)

Recipe View 2 mins Place the partially thawed raspberries in a blender or food processor. Blend until smooth. (2 minutes)

Recipe View 2 mins Swirl half of the raspberry puree into the cream cheese mixture, creating ribbons of flavor and color. (2 minutes)

Recipe View 1 mins Pour the cream cheese mixture evenly over the cooled graham cracker crust. (1 minute)

Recipe View 3 mins Spoon the remaining raspberry puree over the top of the cream cheese mixture. Use a knife or skewer to swirl the puree into the cream cheese, creating a decorative red and white swirl pattern. (3 minutes)

Recipe View 3 hrs Cover the pan tightly with aluminum foil or freezer wrap to prevent freezer burn. Place in the freezer for at least 3 hours, or preferably overnight, to allow the cheesecake squares to set completely. (3 hours)

Recipe View 30 mins When ready to serve, remove the cheesecake squares from the freezer and let stand at room temperature for about 30 minutes to soften slightly before cutting into squares. This will make slicing easier and enhance the texture. (30 minutes)