- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Inspired by my time researching my cookbook The Desserts of New York, where the best cheesecakes can be found. I’ve given it a fresh twist with macerated raspberries.
Ingredients
- 250 g cream cheese, softened
- 250 ml (1 cup) thin cream
- 185 ml (¾ cup) milk
- 220 g (1 cup) caster sugar
- pinch fine salt
- 250 g raspberries
- 2 tbsp icing sugar
- ½ lemon, juice
Freezing time: 4.5 hours
Instructions
- Place the cream cheese, cream, milk, sugar and salt in a food processor and blend until smooth. Churn in an ice-cream machine according to the manufacturer’s instructions, then transfer to an airtight container and freeze for 4 hours or until frozen.
- When nearly ready to serve, place the raspberries, icing sugar and lemon juice in a bowl and toss to combine. Set aside for 10 minutes to macerate.
- To serve, scoop the ice–cream into chilled bowls and spoon the raspberries and any syrup over the top.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Inspired by my time researching my cookbook The Desserts of New York, where the best cheesecakes can be found. I’ve given it a fresh twist with macerated raspberries.
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