New York Cheesecake Icecream – a delicious recipe with cream cheese, lemon, caster sugar, eggs, cream, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat together all the ingredients, except the butter and biscuit crumbs, until smooth. Taste and add more sugar if you prefer it sweeter.
2
Pour into an ice cream maker and follow the manufacturer's freezing directions. Churn the ice cream for about 30 minutes or until nearly firm.
3
Process the biscuits until crumbled and mix with the melted butter. Lay between two layers of baking paper and roll until a thin sheet. Refrigerate until required.
4
When the ice cream is nearly firm, tip into a freezer container, add the crumbs and stir just once or twice, to swirl or ripple rather than mix evenly. Freeze until firm or ready to serve.
5
Store in the freezer for up to 3 months; take out 15 minutes before serving to soften.
973
kcal
Calories
89
g
Fat
25
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 500 g cream cheese, 1 lemon, finely grated zest and juice, 60 g caster sugar, 2 large eggs, yolks only, and more.
Yes, New York Cheesecake Icecream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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