This is one of the first recipes I ever made out of the Farm Journal’s Country Cookbook that my mom gave to me when I moved out on my own. It’s always been one of my favorites from that cookbook, it and the bread pudding recipe in it (I’ll post that recipe sometime in the future). The only change I’ve made is to add, surprise surprise, booze; Chamborg to be exact (with is a raspberry liqueur). This is perfect for the summer as it’s like an icecream version of cheesecake. Enjoy!
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup plus 2 tbsp sugar, divided
- 3 eggs, separated
- 1 8oz package of cream cheese, at room temp
- 1/8 tsp kosher salt
- 1 cup heavy cream
- 10 oz raspberries, fresh or frozen
- 2 tbsp Chambord
Combine the graham cracker crumbs, butter, and 1 tbsp sugar. Lightly press into a greased 11″ x 7″ pan. Bake in a 375° oven for 8 minutes. Cool completely.
In a bowl beat the egg yolks at medium speed until light yellow and the consistency of mayo. Add in the cream cheese, sugar, and salt; beat until smooth.
In another bowl, beat the egg whites until they form stiff peaks. Beat the heavy cream until it’s stiff. Fold in with the egg whites and then fold that into the cream cheese/egg yolk mixture.
Crush the raspberries (thaw if using frozen first). Add in the Chambord and stir. Gently swirl 1/2 through the cheese fillings. Spread on top of the graham cracker crust. Spoon the remaining raspberries on top. Freeze for at least 1 hour, longer is better. Let sit at room temp for 30 minutes before serving.
If you are going to store for longer than a couple of hours you should cover it with foil.