Imagine your favorite dessert—cheesecake—transformed into an icy treat! Creamy, sweet, with a hint of lemon, this ice cream has all the flavor of classic cheesecake, but with a frozen, summery twist.
And as if that weren’t enough, the raspberry syrup – juicy, fruity, and slightly tart – adds a magical touch. The result? A dessert that seems to have come out of a dream… or out of a longing for a hot day!
Cheesecake Ice Cream with raspberry syrup
Imagine your favorite dessert—cheesecake—transformed into an icy treat! Creamy, sweet, with a hint of lemon, this ice cream has all the flavor of classic cheesecake, but with a frozen, summery twist.
Ingredients
- 375 ml 1 ½ cups whole milk
- 330 grams 1 ½ cups granulated sugar
- 200 grams cream cheese
- 1 sachet vanilla sugar, or 1 teaspoon pure vanilla extract
- 1 Tbsp cornflour
- 2 eggs
- 1/2 (2 Tbsp) lemon, juiced
- 750 ml 3 cups heavy cream
- 8 digestive biscuits
Raspberry syrup
- 300 grams frozen raspberries
- 80 grams sugar
Instructions
Raspberry syrup
- Place the raspberries and sugar (80 g) in a small saucepan.
- Heat over medium heat until the sugar dissolves and the fruit releases its juices (about 5-7 minutes).
- Strain the mixture through a sieve if you want a smooth syrup (without seeds).
- Return the syrup to the heat and simmer until it becomes slightly thick.
Cheesecake ice cream
- In a saucepan, heat the milk and half the sugar over medium heat until it simmers (do not boil).
- In a bowl, beat the cream cheese, eggs, remaining sugar, vanilla, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, stirring constantly so that the eggs do not curdle.
- Return the mixture to the saucepan after passing it through a sieve. Simmer, stirring until slightly thickened.
- Transfer the cream to an ovenproof dish and cover the surface with plastic wrap. Add the lemon juice and stir. Allow the cream to cool slightly, then transfer it to the refrigerator to chill thoroughly.
- When the cheesecake cream has cooled, crumble the cookies into it with your hands and mix. Leave some larger pieces.
- Whip the cream in a mixer until soft peaks form. Add the whipped cream to the cold cheesecake cream and fold in with a spatula until combined.
Assembly
- In a loaf baking pan (approximately 10 x 20 cm) or, if preferred, a 26 cm round pan, cover the base and sides with plastic wrap, leaving a little wrap hanging over the sides. This will help remove the ice cream from the pan.
- Place a spoonful of raspberry syrup on the base of the pan, making various zigzag, abstract shapes. Add about 1/3 of the cream cheese mixture on top. Continue with another 2 tablespoons of syrup. Form swirls with a skewer. Continue alternating (ice cream-syrup-ice cream) and finish with syrup. Cover with plastic wrap and place the pan in the freezer for at least 6 hours.
- To unmold, wipe the pan with a kitchen towel that has been moistened with hot water. Turn the ice cream out onto a platter, remove the plastic wrap, cut into slices, and serve immediately.
Notes
The ice cream can be stored in the freezer for one month. To refreeze it after serving, place plastic wrap or non-stick paper in the mold and turn it upside down. Always cover with non-stick paper to prevent ice crystals from forming.
