Raspberry Ice Cream Cheesecake
A delightful treat that combines creamy cheesecake and refreshing raspberries, perfect for gatherings and celebrations.
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.
Notes
Cover leftovers with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Freeze for longer storage. Allow to thaw in the fridge overnight before serving.