Junior chefs will love this delectable treat because they can make it on their own (though an adult should lend a hand when cooking the raspberry purée). Everyone will delight in the summery taste and silky smooth texture of the filling. The key to beautiful, even swirls is to patiently spoon alternating dollops of the lemon and raspberry batters over the crust.
- Portion size 16 servings
- Credits : Canadian Living Magazine: March 2014
Raspberry Purée: In saucepan, bring raspberries, sugar and 1 tbsp water to boil; reduce heat and simmer, stirring often, until thickened, about 5 minutes. Press through fine-mesh sieve to remove seeds; let cool completely.
Meanwhile, stir vanilla wafer crumbs with butter until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Refrigerate until firm, about 15 minutes.
In small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 5 minutes. Heat over low heat until dissolved, about 2 minutes.
In large bowl, beat cream cheese until smooth; beat in sweetened condensed milk, whipping cream, gelatin mixture and lemon zest; beat in lemon juice.
Transfer 1-1/4 cups of the batter to separate bowl; fold in raspberry purée. Tint remaining batter pale yellow with food colouring (if using). Alternately spoon yellow and raspberry batters over crust. Using knife, swirl batters together. Gently tap pan on countertop a few times to smooth surface; refrigerate until set, about 4 hours.
Make-ahead: Cover and refrigerate for up to 3 days.
Nutritional facts per SQUARE: about
- Fibre 1 g
- Sodium 145 mg
- Sugars 14 g
- Protein 4 g
- Calories 262.0
- Total fat 20 g
- Cholesterol 65 mg
- Saturated fat 12 g
- Total carbohydrate 17 g
- Iron 3.0
- Folate 5.0
- Calcium 7.0
- Vitamin A 20.0
- Vitamin C 5.0