: Raspberry Ice Cream Cheesecake with Swirl Sauce

🍓 Raspberry Sauce

• 2 cups fresh or frozen raspberries
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 1 tablespoon water (mixed to dissolve)

Preparation:

1. In a small saucepan, combine the raspberries, sugar, and lemon juice. Stir over medium heat until the berries start to break down, about 5–7 minutes.
2. Mix the cornstarch with water to make a slurry, then stir it into the raspberry mixture.
3. Continue to cook for 1–2 minutes until the sauce thickens. Remove from heat and let cool completely before using in the cheesecake layers.

🍦 Frozen Cheesecake Layer

• 450 g cream cheese, at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups vanilla ice cream, slightly softened
• 1 cup whipped cream (lightly whipped to soft peaks)

Preparation:

1. Using a hand or stand mixer, beat the cream cheese until completely smooth and creamy.
2. Add the powdered sugar and vanilla, and beat again until well incorporated.
3. Add the softened ice cream and mix until fully blended into the cheesecake base.
4. Using a spatula, gently fold in the whipped cream until the mixture is light and fluffy. Do not overmix to maintain airiness.
   

   🍰 Assembling the Cake