Raspberry Ice Cream Cheesecake with Swirled Raspberry Sauce

🍦 Frozen Cheesecake Layer

• 450 g cream cheese (room temp)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups vanilla ice cream (slightly softened at room temperature)
• 1 cup whipped cream

This creamy layer blends classic cheesecake richness with the smoothness of softened vanilla ice cream and the light airiness of whipped cream. Bringing the cream cheese to room temperature prevents lumps and ensures a silky texture throughout.

Preparation:

1. 1. Beat the cream cheese with a mixer until creamy.Mix until completely smooth, scraping down the sides of the bowl to eliminate pockets of unblended cheese. This results in a velvety base that blends easily with the remaining ingredients.
   2. Add the powdered sugar and vanilla and mix.Blend until fully incorporated. The mixture should become lighter in texture and subtly fragrant with vanilla.

1. Add the softened vanilla ice cream and beat until completely combined.The ice cream should be soft enough to blend but not melted. This ensures the filling remains thick while still mixing smoothly into the cream cheese base.
2. Gently fold in the whipped cream with a spatula.Use slow, sweeping motions to preserve the whipped cream’s airy structure. Overmixing can deflate the cream, resulting in a denser texture, so fold just until no streaks remain.

🍰 Assembling the Cake

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