Raspberry And Ginger Ice Cream Cheesecakes | Donna Hay

Step 1

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

Step 2

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