Raspberry Ice Cream Cheesecake

SERVES 12 Persons
PREPARATION TIME 20 min
COOKING TIME 120 min

INGREDIENTS

FOR THE ICE CREAM FILLING:

• 300g cream cheese, softened
• 165g caster sugar
• 1L vanilla ice cream, slightly softened
• 250g frozen raspberries, slightly crushed*

FOR THE CHEESECAKE BASE:

• 2 cups plain sweet biscuits, crushed
• 140g butter, melted

TO SERVE:

• Raspberry coulis

METHOD

1. Add cream cheese and sugar into a the SuperSonic and whip until mixture is smooth.
2. Add ice cream; continue whipping until mixture is smooth.
3. Add frozen raspberries, fold through.
4. Pour mixture into the Jel-Ring Base and cover. Place in the freezer to set.
5. To make the cheesecake base, combine biscuits and butter. Remove Jel-Ring Cover. Gently flatten mixture on top of the cheesecake filling to form the cheesecake base. Cover, and return cheesecake to the freezer for 2 hours or until the cake is set.
6. Slice and serve immediately with raspberry coulis.

Tupper Tips:

• *Crushing the raspberries will create a marble effect to your cheesecake. For a simpler look, leave raspberries whole.
• Use the SuperSonic to crush your biscuits.
• For a more wow-look, decorate with crushed pistachios, micro greens and crushed pavlova or fruit.