Raspberry Ice Cream Cheesecake

R a s p b er r y I c e C r e a m Cheesecake

Ingredients 8 oz. cream cheese, softened ½ cup granulated sugar 3½ cups vanilla ice cream, slightly softened 1 cup frozen raspberries, slightly crushed 2 cups graham crackers, crushed ¾ cup melted butter Raspberry coulis ½ cup sugar 3 tbsp. water 1 lb. fresh raspberries or 12 oz. frozen

Directions

1. Add cream cheese and sugar in a Thatsa Bowl; whip using an electric beater until mixture is smooth. Add ice cream; continue whipping until mixture is smooth, fold in frozen raspberries. 2. Pour mixture into the Jel-Ring Mold and seal. Freeze for a couple hours. 3. Combine graham crackers and butter and gently flatten mixture on top of the cheesecake filling. Seal and return to the freezer for 2 hours or until the cake is set. 7. Slice and serve immediately with raspberry coulis. 8. Add sugar, water and raspberries in the Microwave Stack Cooker, microwave on high for 2-3 minutes, allow to cool. Then place in the

SuperSonic Chopper Extra with blade attachment. Cover and pull cord until pureed. Strain through a fine mesh sieve to remove the seeds.

Serve with Cheesecake.