FROZEN ICE CREAM CHEESECAKE WITH WARM MARSALA SAUCE
This is one of the most delicious desserts ever--if you are a cheesecake fan like I am. You can easily double the recipe. I serve without the sauce as well with fresh berries.
Provided by Wendys Kitchen
Categories Frozen Desserts
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine butter and biscuit crumbs. Mix well.
- Press into a springform pan. Refrigerate for 30 minutes.
- Place egg yolks, sugar into top of double boiler.
- Beat with electric beater over simmering water until pale and golden. (Don't let any water touch the underside of the double pan).
- Add marsala, beat constantly until mixture thickens.
- Let cool to room temperature.
- Beat cream cheese in a large bowl until smooth.
- Gradually beat in marsala mixture.
- Fold in softened ice cream.
- Pout into springform pan, cover with plastic wrap and freeze overnight.
- Let stand 15 minutes before serving with sauce.
- Sauce:.
- Combine first 3 ingredients in pan.
- Stir over low heat until butter melts.
- Add cream and stir until mixture is warm. Serve.
Nutrition Facts : Calories 911, Fat 49.1, SaturatedFat 29.3, Cholesterol 270.8, Sodium 419.4, Carbohydrate 91.3, Fiber 1.5, Sugar 76.7, Protein 10.7
FROZEN STRAWBERRY CHEESECAKE
Steps:
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
- When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
- Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
- When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
FROZEN STRAWBERRY CHEESECAKE
Store-bought ingredients become something entirely new and unexpected when you put them together this way.
Provided by Tyler Florence
Categories dessert
Time 45m
Yield 8 slices of cheesecake
Number Of Ingredients 7
Steps:
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.
- When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.
- Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill.
- When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.
ICE CREAM CHEESECAKE
A dessert recipe from my " Summertime favorites" Recipe folder! This is very simple to put together. Plan ahead, this needs to freeze thoroughly in the freezer for 6 or more hours. You may certainly make this a day ahead, just cover the pan tightly with foil if leaving in the freezer overnight. For a less tart taste, reduce the limeade to half. If you are using the full amount of limeade, you might want to consider increasing the sugar amount for a sweeter taste, as it it very tart!... Limeade is the same idea as frozen lemonade concentrate only in lime flavor, it is available in all stores. Careful not to let the ice cream get too soft, or it will loose it's texture when refrozen again. I have even added grated chocolate into the cheesecake mixture, use your imagination! You will love this!
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 6m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450°F.
- Prepare a 10-inch springform pan.
- Crush pretzels before measuring them, then press into the bottom of a springform pan.
- Bake for 8 minutes.
- Remove from oven, and cool completely.
- For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
- Soften the ice cream, and fold the cheesecake mixture into the ice cream.
- Spread mixture over the pretzel crust in the pan.
- Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.
Nutrition Facts : Calories 1005.7, Fat 51.8, SaturatedFat 32.3, Cholesterol 220.1, Sodium 949.7, Carbohydrate 121.3, Fiber 1.4, Sugar 80.7, Protein 15.8
FRUITY FROZEN CHEESECAKE
This is one great dessert to make, I made this for a family dinner,I used raspberries and fruit punch, and was a big hit, wow this is great is all I hearded. easy to put together. Found it in one of my Kraft books in the mail. Enjoy.
Provided by Anna P.
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
- Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
- Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
- Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
- You can freeze this as well.
- To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.
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