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Raspberry Cheesecake

raspberry cheesecake Dessert
Raspberry Cheesecake
  • Prep 15 min
  • Total 45 min
  • Servings 12
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These delightfully simple raspberry bars are as easy to make as they are to eat. ...MORE + LESS -

Ingredients

3 cups heavy cream
1 cup whole milk
150 g whipped cream cheese, softened to room temperature
1 cup sugar
2 tsp vanilla
2 cups fresh raspberries
2 tbsp sugar
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 cup graham cracker crumbs

Steps

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  • 1
    Put the raspberries and 2 tbsp of sugar into a bowl and mix to coat. Set aside and allow to macerate.
  • 2
    Pour the cream and milk into a heavy bottomed saucepan and place over medium-low heat.
  • 3
    Add the sugar to the milk/cream mixture and store until the sugar is dissolved.
  • 4
    Remove from the heat and put in the fridge for an hour to cool.
  • 5
    Remove from the fridge and using a hand mixer, begin to whip the milk/cream/sugar mixture and add the vanilla and cream cheese. Blend until thoroughly combined.
  • 6
    Pour into an ice cream maker and follow your appliance's manufacturer instructions.
  • 7
    Mix the melted butter, brown sugar and graham cracker crumbs together until incorporated and crumbly.
  • 8
    Pour 1/2 the ice cream into a plastic container and top with 1/2 the raspberries and juice and then sprinkle on half the graham cracker mixture. Top with the remaining ice cream and then the raspberries and remaining graham mixture.
  • 9
    Put the ice cream into the freezer and allow to set for a few hours.

Expert Tips

  • Scoop and serve when the ice cream has reached desired consistency. You can top with fresh raspberry coulis (just purée fresh raspberries and they strain out the seeds) or warmed raspberry jam. I froze my ice cream in 2 cup glass canning jars, the perfect snack for 2.

Nutrition Information

No nutrition information available for this recipe

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