Raspberry Ice Cream Cheesecake with Swirled Raspberry Sauce

1. Pour half of the cheesecake mixture onto the rested crust.Spread it carefully to the edges without disturbing the chilled crust. The layer should appear smooth and even.
2. Drizzle raspberry sauce over the top with a spoon and lightly shape it with a knife.Create gentle swirls or ribbons by dragging the knife through the sauce. Avoid overmixing so the colours remain distinct.
3. Add the remaining cheesecake mixture, drizzle raspberry sauce over it again, and swirl.Repeat the same swirling technique for an attractive marbled effect that will be visible once sliced.
4. Cover the mold and refrigerate for at least 6 hours, or overnight for best result.This extended chilling period allows the layers to firm gradually, producing clean slices and a stable structure. Overnight chilling typically yields the most cohesive texture.

For serving, remove the springform ring carefully and slice with a warm, sharp knife for the cleanest edges. Leftovers keep well in the freezer for several days; simply thaw slightly before serving to restore the ideal creamy texture.