Raspberry Ice Cream Cheesecake

SERVES 12 Persons  PREPARATION TIME 20 min.
COOKING TIME 120 min. 

INGREDIENTS

FOR THE ICE CREAM FILLING:

  • 300g cream cheese, softened
  • 165g caster sugar
  • 1L vanilla ice cream, slightly softened
  • 250g frozen raspberries, slightly crushed*

FOR THE CHEESECAKE BASE:

  • 2 cups plain sweet biscuits, crushed
  • 140g butter, melted

TO SERVE:

  • Raspberry coulis

METHOD

  1. Add cream cheese and sugar into a Thatsa® Bowl Junior; whip using an electric beater until mixture is smooth.
  2. Add ice cream; continue whipping until mixture is smooth.
  3. Add frozen raspberries, fold through.
  4. Pour mixture into the Jel-Ring Base and cover. Place in the freezer to set.
  5. To make the cheesecake base, combine biscuits and butter. Remove Jel-Ring Cover. Gently flatten mixture on top of the cheesecake filling to form the cheesecake base. Cover, and return cheesecake to the freezer for 2 hours or until the cake is set.
  6. Slice and serve immediately with raspberry coulis.


Tupper Tips:

  • *Crushing the raspberries will create a marble effect to your cheesecake. For a simpler look, leave raspberries whole.
  • Use the Extra Chef to crush your biscuits.
  • For a more wow-look, decorate with crushed pistachios, micro greens and crushed pavlova or fruit.