raspberry and ginger ice-cream cheesecakes
- 160g store-bought ginger nut (ginger snap) biscuits
- 2 tablespoons almond meal (ground almonds)
- 65g unsalted butter, melted
- strawberries, blueberries and extra raspberries, to serve
- 125g raspberries+
- 2 tablespoons caster (superfine) sugar
- 250g cream cheese, softened
- 500ml store-bought vanilla ice-cream
- Line 4 x 10cm round (1½-cup-capacity) springform tins with non-stick baking paper. Place the biscuits and almond meal in a food processor and process into coarse crumbs. Add the butter and process until just combined. Divide the mixture between the tins and gently press into the bases. Freeze for 15 minutes or until firm.
- To make the cheesecake filling, place the raspberries and sugar in a medium non-stick frying pan over high heat. Cook, stirring, for 2–3 minutes or until softened. Transfer to a bowl and refrigerate until cold. Place the cream cheese and the raspberry mixture in a food processor and process until smooth. Add the ice-cream and process until smooth.
- Working quickly, top each of the bases with the filling. Smooth the tops and return the tins to the freezer for 1–2 hours or until firm.
- Remove the cakes from the tins and place on cake stands or plates. Top with berries and serve immediately++. Makes 4
+ You can also use frozen raspberries in this recipe.
++ We used the flowers from strawberry plants to decorate. Always choose pesticide-free flowers and remove before eating.
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