Description
Lemon Raspberry Swirl Cheesecake Ice Cream Cake
Ingredients:
For the crust: – 2 cups graham cracker crumbs – 1/4 cup unsalted butter, melted For the cheesecake ice cream: – 24 oz (680g) cream cheese, softened – 1 cup granulated sugar – 1 cup heavy cream – 1 teaspoon vanilla extract – Zest of 1 lemon – 1/2 cup raspberry puree – 1/2 cup fresh raspberries For the swirl: – 1/4 cup raspberry puree – 1/4 cup granulated sugar For decoration: – Fresh raspberries – Lemon slices – Mint leaves
Instructions:
1. Line a 9-inch springform pan with parchment paper. 2. For the crust: In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Freeze while preparing the filling. 3. For the cheesecake ice cream: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Gradually add heavy cream and vanilla extract, beating until smooth. Fold in lemon zest, raspberry puree, and fresh raspberries. 4. Pour half of the ice cream mixture over the crust in the pan. 5. For the swirl: In a small saucepan, heat raspberry puree and sugar until sugar is dissolved. Drizzle half of the swirl mixture over the ice cream in the pan. Swirl with a knife. 6. Repeat with the remaining ice cream mixture and swirl mixture. 7. Freeze the cake for at least 6 hours or overnight until set. 8. Before serving, decorate with fresh raspberries, lemon slices, and mint leaves. Prep Time: 30 minutes | Freezing Time: 6 hours+ | Total Time: Approximately 6.5 hours | Servings: 12 slices
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Step-by-Step Guide
Follow these detailed steps for a flawless ice cream cake. First, ensure your cream cheese is fully softened at room temperature for at least an hour; this prevents lumps. For the raspberry puree, blend 1 cup of fresh or thawed frozen raspberries until smooth, then strain through a fine-mesh sieve to remove seeds. When pressing the crust, use the bottom of a flat glass to create an even, compact layer. For the filling, beat the cream cheese and sugar for a full 3-4 minutes until completely smooth and creamy before slowly adding the heavy cream. When adding the lemon zest, use a microplane for the finest texture and most flavor. For the swirl, ensure the sugar is fully dissolved in the puree and let it cool slightly before drizzling. Use a toothpick or thin knife to create dramatic, deep swirls for a marbled effect.
Serving Suggestions
Remove the cake from the freezer 10-15 minutes before serving to allow for easier slicing. Use a sharp knife dipped in hot water and wiped dry for clean cuts. Serve each slice on a chilled plate. For an elegant touch, garnish with a light dusting of powdered sugar or a drizzle of white chocolate. Pair with a crisp, sparkling Moscato or a glass of iced lemon tea. This cake is perfect for summer birthdays, garden parties, or as a refreshing finale to a spicy meal.
How-to Summary
Create a graham cracker crust and freeze. Blend softened cream cheese with sugar, cream, vanilla, lemon zest, and raspberry puree. Layer half the filling over the crust. Drizzle with a sweetened raspberry puree swirl. Repeat with remaining filling and swirl. Freeze overnight until solid. Garnish and serve.
Frequently Asked Questions
Can I use frozen raspberries? Absolutely. Thaw frozen raspberries completely before blending for the puree. They are often more economical and work perfectly.
How do I store leftovers? Cover the springform pan tightly with plastic wrap, or transfer individual slices to an airtight container. It will keep in the freezer for up to 2 weeks.
Can I make this without a springform pan? Yes, a 9-inch deep-dish pie plate works. Line it with plastic wrap with overhang to help lift the cake out for serving.
Why is my filling grainy? Graininess is usually from insufficiently softened cream cheese or under-mixing. Ensure the cream cheese is very soft and beat it with the sugar thoroughly before adding other ingredients.
Can I use a different fruit? Yes. Strawberry, blackberry, or blueberry purees are excellent substitutes. Adjust sugar in the swirl to taste based on the fruit’s natural sweetness.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy, un-smooth batter.
- Not compacting the crust firmly enough, causing it to crumble when sliced.
- Over-mixing after adding the heavy cream, which can make the texture too dense.
- Adding the raspberry swirl while it’s too hot, which can melt the filling and muddy the layers.
- Not freezing the cake long enough; a minimum of 6 hours is crucial for a sliceable texture.
Conclusion
This Lemon Raspberry Swirl Cheesecake Ice Cream Cake is a show-stopping dessert that masterfully combines tangy, sweet, and creamy elements. By following the detailed guide and avoiding common pitfalls, you can create a professional-quality treat at home. It’s a make-ahead marvel that guarantees a refreshing and impressive end to any gathering. The vibrant flavors and beautiful presentation make it a recipe you’ll return to for every special occasion.