Raspberry Ice Cream Cheesecake😋💕
Ingredients:
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the Raspberry Ice Cream Layer:
- 2 cups raspberry ice cream, softened
- 1 cup fresh raspberries
- For the Topping:
- 1 cup whipped cream
- Fresh raspberries for garnish
- Optional: Raspberry sauce for drizzling
Instructions:
Prepare the Crust:
Preheat your oven to 350F 175C.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8-10 minutes, then set aside to cool completely.
Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and vanilla extract, and continue to beat until fully combined.
Add eggs one at a time, mixing well after each addition.
Mix in the sour cream and heavy cream until smooth.
Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Bake for 40-45 minutes, or until the center is set and the edges are slightly puffed.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Raspberry Ice Cream Layer:
Once the cheesecake is fully chilled, spread the softened raspberry ice cream evenly over the top.
Sprinkle the fresh raspberries over the ice cream layer.
Place the cheesecake in the freezer and freeze for at least 4 hours, or until firm.
Garnish and Serve:
Before serving, spread whipped cream over the frozen cheesecake.
Garnish with fresh raspberries and drizzle with raspberry sauce, if desired.
Slice Serve and Enjoy 😋💕😊
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