Raspberry cheesecake ice cream
Preparation time 35 minutes
Time for freezing 3 hours
75 g white chocolate
1 free range egg
25 g caster sugar
50g Greek yoghurt
1 tbsp self raising flour
Half vanilla pod
200 g full-fat soft cheese
8 wafer sheetsPreparation method
1.Preheat the oven to 175C. Lightly grease a 16cm rectangular loose-bottomed cake tin .
2.For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.
3.Measure the cheese the sugar and the vanilla seeds into a large bowl and beat until soft. Add the yoghurt and the egg and beat again until well mixed. Beat in the self raising flour and at the end the melted chocolate.Spoon the cheese mixture in to the cake tin and add carefully the raspberries.
4.Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the center. Turn off the oven but leave the cheesecake in the oven to cool.Once is cooled put it in the freezer for 3 hrs.
5.Cut the cheesecake in the shape of the wafers and serve well chilled.