🍓 Raspberry Ice Cream Cheesecake
Yield: 10–12 slices | Pan: 9-inch (23 cm) springform | Setting Time: 6+ hours
🍪 The Crust
- 2 cups Graham cracker crumbs
- ½ cup Unsalted butter (melted)
- 2 tbsp Granulated sugar
Combine: Stir the crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press: Firmly pack the mixture into the base of your lined springform pan.
Chill: Place in the freezer for 10 minutes to firm up.
🧀 Ice Cream Cheesecake Filling
- 8 oz (225 g) Cream cheese (room temperature)
- ½ cup Powdered sugar
- 1 tsp Vanilla extract
- 2 cups Vanilla ice cream (slightly softened)
- 1 cup Raspberries (fresh or frozen)
- ½ cup Raspberry jam (for the swirl)
Whisk the Base: Beat the softened cream cheese until velvety. Incorporate the powdered sugar and vanilla, mixing until no lumps remain.
Fold: Gently stir the softened ice cream into the cheese mixture until the texture is light and uniform.
Layer & Swirl: Pour the filling over your prepared crust. Drop small spoonfuls of raspberry jam across the surface and use a knife to create decorative swirls.
Set: Freeze for at least 6 hours or overnight.
🍽️ Serving Suggestions
Temper: Take the cake out of the freezer 10 minutes before serving to make slicing easier.
Garnish: Top with extra fresh raspberries or a dusting of powdered sugar.
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