Sunday, December 9, 2012

Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream 
(Recipe adapted & modify from Table for 2)


225g Cream Cheese
50g sugar
280g Strawberry yoghurt
125g Whipped whipping cream
Raspberry Puree 

1. Beat cream cheese with sugar until smooth & creamy.

2. Mix in yoghurt & fold in whipped cream into cream cheese mixture.

3. Fill an 8" pan with 1/3 of the cheese mixture & level it. Spoon some raspberry puree over & gently spread it around.

4. Pour in the rest of the cheese mixture & smooth the surface.

5. Drop tsps of raspberry puree onto the ice cream & do a swirl.

6. Freeze cheesecake for few hours. Let ice cream sits in fridge for 1/2 hr before slicing.  


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