Raspberry Ice Cream Cheesecake with Swirled Raspberry Sauce

🍓 Raspberry Sauce

• 2 cups fresh or frozen raspberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 1 tablespoon water (to dissolve)

This vivid raspberry sauce adds brightness and a touch of tartness that contrasts beautifully with the richness of the frozen cheesecake. Using either fresh or frozen berries yields a sauce with deep colour and natural fruit texture.

Preparation:

1. Place the raspberries, sugar, and lemon juice in a small saucepan.Combine them gently so the sugar begins dissolving into the berry juices. Lemon juice enhances the natural tang of the fruit and balances the sweetness.
2. Simmer over medium heat for 5–7 minutes.As the mixture heats, the berries will soften and release their juices, creating a fragrant, bubbling sauce. Stir occasionally to prevent scorching and to encourage even cooking. The berries should break down slightly but still retain some texture.
3. Mix the cornstarch with water and add to the mixture, stirring until thickened.Ensure the cornstarch slurry is smooth to avoid lumps. Once added, the sauce will thicken quickly within 1–2 minutes. Look for a glossy finish and a consistency that lightly coats the spoon.
4. Set aside to cool.Cooling is essential so it doesn’t melt the cheesecake layers. Allow it to reach room temperature before swirling it into the filling.
   

   🍦 Frozen Cheesecake Layer