Description
Lemon Raspberry Swirl Cheesecake Ice Cream Cake
Ingredients:
For the crust: – 2 cups graham cracker crumbs – 1/4 cup unsalted butter, melted For the cheesecake ice cream: – 24 oz (680g) cream cheese, softened – 1 cup granulated sugar – 1 cup heavy cream – 1 teaspoon vanilla extract – Zest of 1 lemon – 1/2 cup raspberry puree – 1/2 cup fresh raspberries For the swirl: – 1/4 cup raspberry puree – 1/4 cup granulated sugar For decoration: – Fresh raspberries – Lemon slices – Mint leaves
Instructions:
1. Line a 9-inch springform pan with parchment paper. 2. For the crust: In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Freeze while preparing the filling. 3. For the cheesecake ice cream: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Gradually add heavy cream and vanilla extract, beating until smooth. Fold in lemon zest, raspberry puree, and fresh raspberries. 4. Pour half of the ice cream mixture over the crust in the pan. 5. For the swirl: In a small saucepan, heat raspberry puree and sugar until sugar is dissolved. Drizzle half of the swirl mixture over the ice cream in the pan. Swirl with a knife. 6. Repeat with the remaining ice cream mixture and swirl mixture. 7. Freeze the cake for at least 6 hours or overnight until set. 8. Before serving, decorate with fresh raspberries, lemon slices, and mint leaves. Prep Time: 30 minutes | Freezing Time: 6 hours+ | Total Time: Approximately 6.5 hours | Servings: 12 slices
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