A simple cheesecake using Vanilla Ice Cream. If wishing to make this in advance, freeze thoroughly and remove from the freezer 20 minutes before serving.

Servings: 6

Prep Time: 25mins

Chilling Time: 40mins


8 scoops of Vanilla Ice Cream (200g/400ml). For this recipe we used Carte D’Or Vanilla Ice Cream.

150g biscuits

60g butter

200g raspberries, washed and hulled, reserving 12 for decoration

8 small meringues

200g Ricotta cheese

25g icing sugar

1 tsp vanilla extract

90ml raspberry coulis

BLITZ the biscuits in a food processor until they resemble breadcrumbs.

MELT the butter in a small pan or in a bowl in the microwave. Add the crushed biscuits to the melted butter and press into a 20cm loose bottomed spring cake tin. Cool.

CRUSH the meringues.

SCOOP the Carte D’Or Vanilla Ice Cream and place in a large bowl, mash with the back of a spoon, stir in the ricotta cheese and vanilla extract, followed by the crushed meringues and the raspberries, combine together and spread onto the cool biscuit base, levelling with the back of the spoon.

PLACE in the freezer for 40 minutes.

REMOVE cheesecake from the spring tin and divide into 6 portions, placing each on a plate.

SERVE each portion with a drizzle of raspberry coulis and decorate with whole raspberries.

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