Why You’ll Cherish This Raspberry Ice Cream Cheesecake
This Raspberry Ice Cream Cheesecake is a delightful treat that combines the creamy richness of cheesecake with the refreshing taste of raspberries. Perfect for gatherings, it’s a crowd-pleaser that balances sweet and tangy flavors beautifully. Whether you’re celebrating a special occasion or simply want to indulge your sweet tooth, this dessert hits the spot every time. It’s simple to prepare, making it an excellent choice for both novice and experienced bakers alike.
Simple Steps to Create Your Raspberry Ice Cream Cheesecake
Ingredients
- 2 cups graham cracker crumbs (or processed biscuits)
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 450 g cream cheese (room temperature)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups vanilla ice cream (slightly softened at room temperature)
- 1 cup whipped cream
Directions
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For the Base: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10-15 minutes.
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For the Raspberry Sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice. Simmer over medium heat for about 5-7 minutes until the raspberries soften. Mix the cornstarch with water and add this to the raspberry mixture, stirring until it thickens. Set the sauce aside to cool.
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For the Frozen Cheesecake Layer: Using a mixer, beat the cream cheese until creamy. Add in the powdered sugar and vanilla, and mix well. Then, fold in the softened vanilla ice cream and blend everything until fully combined. Gently fold the whipped cream into the mixture using a spatula.
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Assembling the Cake: Pour half of the cheesecake mixture over the chilled crust. Spoon some of the raspberry sauce on top and gently swirl it around with a knife. Add the rest of the cheesecake mixture on top, drizzle more raspberry sauce, and create another swirl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for the best results.
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Serving: Before serving, take the cheesecake out of the fridge for about 10-15 minutes to make cutting easier. Garnish with fresh raspberries, mint leaves, white chocolate shavings, or a dollop of whipped cream for an extra touch.
How to Enjoy Raspberry Ice Cream Cheesecake
Cut your cheesecake into slices and serve it chilled. This dessert pairs beautifully with fresh fruits or a warm raspberry sauce drizzle on top. You can also accompany it with a scoop of vanilla ice cream for a double dessert delight!
How to Keep Raspberry Ice Cream Cheesecake Fresh
To store any leftovers, cover the cheesecake with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to about 5 days. If you want to keep it longer, you can freeze it. Just ensure to wrap it well in plastic wrap and then in foil to avoid freezer burn. When you want to eat it, simply thaw it in the fridge overnight before serving.
Helpful Tips for Making Your Cheesecake
- Be sure your cream cheese is at room temperature before mixing to avoid lumps in the batter.
- If you want a stronger raspberry flavor, feel free to add more raspberries to the sauce.
- A springform pan makes it easier to remove the cheesecake without damaging it.
Variations You Can Try
You can switch out the raspberry sauce for other fruits like strawberries or blueberries if you prefer a different flavor. You could also add a layer of chocolate ganache on top for a decadent twist!
Nutritional Information
(Note: Nutritional values will vary based on specific brands and products used. The following are estimates.)
- Calories: Approximately 400 per serving
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Sugars: 30g
- Protein: 6g
Serving Ideas for Family Gatherings
This cheesecake makes a fantastic centerpiece for family dinners, birthday parties, or holiday celebrations. Serve it alongside coffee or tea for an inviting dessert experience.
Pairing Suggestions to Enhance Your Dessert Experience
Consider pairing your cheesecake with some fresh mint tea or a glass of sparkling water to cleanse the palate. A scoop of vanilla ice cream or a glass of dessert wine can elevate the experience as well!
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries work just as well as fresh ones. Just make sure to thaw them and drain excess liquid before using.
How long does this cheesecake last?
The cheesecake can be stored in the refrigerator for about 5 days. If you freeze it, it can last for up to 2 months.
Can I make it ahead of time?
Absolutely! You can make this cheesecake a day or two in advance. Just remember to cover it well in the refrigerator.
Raspberry Ice Cream Cheesecake
Ingredients
For the Crust
- 2 cups graham cracker crumbs (or processed biscuits)
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Cheesecake Filling
- 450 g cream cheese (room temperature)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups vanilla ice cream (slightly softened at room temperature)
- 1 cup whipped cream
Instructions
Preparation of the Crust
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press this mixture into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for 10-15 minutes.
Raspberry Sauce
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Simmer over medium heat for about 5-7 minutes until the raspberries soften.
- Mix the cornstarch with water and add to the raspberry mixture, stirring until it thickens.
- Set the sauce aside to cool.
Making the Cheesecake Filling
- Using a mixer, beat the cream cheese until creamy.
- Add in the powdered sugar and vanilla, and mix well.
- Fold in the softened vanilla ice cream and blend until fully combined.
- Gently fold the whipped cream into the mixture using a spatula.
Assembling the Cake
- Pour half of the cheesecake mixture over the chilled crust.
- Spoon some of the raspberry sauce on top and gently swirl it around with a knife.
- Add the rest of the cheesecake mixture on top and drizzle more raspberry sauce, creating another swirl.
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for the best results.
Serving
- Before serving, take the cheesecake out of the fridge for about 10-15 minutes to make cutting easier.
- Garnish with fresh raspberries, mint leaves, white chocolate shavings, or a dollop of whipped cream.
