Raspberry Ice Cream Cheesecake 
For the Base• 2 cups graham cracker crumbs (or processed biscuits)
• 1/4 cup granulated sugar
• 1/2 cup melted butter
Preparation:
1. Mix all ingredients in a bowl.
2. Press into the bottom of a 9-inch springform pan.
3. Chill in the refrigerator for 10-15 minutes.
⸻
Raspberry Sauce• 2 cups fresh or frozen raspberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch + 1 tablespoon water (to dissolve)
Preparation:
1. Place the raspberries, sugar, and lemon juice in a small saucepan.
2. Simmer over medium heat for 5–7 minutes.
3. Mix the cornstarch with water and add to the mixture, stirring until thickened.
4. Set aside to cool.
⸻
ADVERTISEMENT
• 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
Preparation:
1. Beat the cream cheese with a mixer until creamy.
2. Add the powdered sugar and vanilla and mix.
3. Add the softened vanilla ice cream and beat until completely combined.
4. Gently fold in the whipped cream with a spatula.
⸻
Assembling the Cake1. Pour half of the cheesecake mixture onto the rested crust.
2. Drizzle raspberry sauce over the top with a spoon and lightly shape it with a knife.
3. Add the remaining cheesecake mixture, drizzle raspberry sauce over it again, and swirl.
4. Cover the mold and refrigerate for at least 6 hours, or overnight for best results.
⸻
Serving• Transfer to the refrigerator 10–15 minutes before serving to make cutting easier.
• You can garnish the top with fresh raspberries, mint, white chocolate shavings, or whipped cream.
