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Raspberry Ice Cream Cheesecake

Indulge in Raspberry Ice Cream Cheesecake Bliss

This Raspberry Ice Cream Cheesecake combines creamy layers with vibrant raspberry sauce for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • medium bowl
  • small saucepan
  • large mixing bowl
  • electric mixer
  • spatula

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs a sweet base that provides a delightful crunch
  • ¼ cup granulated sugar enhances the sweetness of the crust without overpowering
  • ½ cup melted butter helps bind the crust together, ensuring it's perfectly crumbly

For the Raspberry Sauce

  • 2 cups fresh or frozen raspberries the star ingredient that offers a fresh, fruity punch
  • ⅓ cup sugar balances the tartness of the raspberries
  • 1 tablespoon lemon juice adds a zesty brightness
  • 1 tablespoon cornstarch thickens the sauce for a luxurious texture
  • 1 tablespoon water used for dissolving the cornstarch

For the Cheesecake Filling

  • 450 grams cream cheese the foundation for that rich, creamy texture
  • 1 cup powdered sugar sweetens the filling without any graininess
  • 1 teaspoon vanilla extract infuses natural flavor
  • 2 cups vanilla ice cream adds delightful creaminess
  • 1 cup whipped cream adds lightness and fluffy texture

Instructions
 

Step-by-Step Instructions for Raspberry Ice Cream Cheesecake

  • In a medium bowl, combine 2 cups of graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Mix until the texture resembles wet sand. Press mixture into a 9-inch springform pan.
  • Chill the crust in the refrigerator for 10-15 minutes until it firms up.
  • In a small saucepan, add 2 cups of raspberries, ⅓ cup sugar, and 1 tablespoon lemon juice. Cook over medium heat for 5-7 minutes until the mixture begins to bubble.
  • Remove from heat and allow to cool as you prepare the next steps.
  • Dissolve 1 tablespoon of cornstarch in 1 tablespoon of water and stir into the saucepan. Return to low heat and stir until the sauce thickens, about 1-2 minutes.
  • In a large mixing bowl, beat 450g of room temperature cream cheese until creamy and smooth, about 2-3 minutes.
  • Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese. Mix until combined and creamy, about 1-2 minutes.
  • Gently mix in 2 cups of slightly softened vanilla ice cream into the cream cheese mixture. Stir until fully combined.
  • Fold in 1 cup of whipped cream using a spatula, ensuring thorough mixing without deflating the whipped cream.
  • Pour half of the cheesecake mixture onto the chilled crust and spread evenly. Drizzle a few tablespoons of raspberry sauce on top and swirl lightly.
  • Pour the remaining cheesecake mixture into the pan and repeat with the raspberry sauce, swirling gently.
  • Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  • Before serving, let the cheesecake sit at room temperature for 10-15 minutes to soften.

Notes

Chill the cheesecake overnight for best results and always use room temperature cream cheese for a smooth batter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword Cheesecake, crowd-pleaser, dessert, easy recipe, Raspberry Ice Cream Cheesecake, summer treat
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