Ice cream with blueberry cheesecake without ice cream makers

The advantage of homemade ice cream is that you can make it cook with tastes and fillings that are hard to find in sale, and at the same time it will turn out very tasty. For example this cheese ice cream with slices of blueberry cheesecake. Lovers of both the desserts will be completely delighted. For this you need separately make ice cream, blueberry sauce and cheesecake that doesn’t require baking, and ready after freezing. Then lay in the form in layers all three components and place in the freezer. Dessert it turns out just amazing and filled with berry cream the taste of a real cheesecake with pieces of cookies. друзьями: Time: 6hour. Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cheesecake Pieces

• 2/3 Art. chopped Graham crackers (4 plates of 4 pcs.)
• 2 tbsp. l (30 gr.) Melted butter
• 3 tbsp. l Sahara
• 60 gr cream cheese at room temperature
• 2 tbsp. l fat cream
• 1 tsp freshly squeezed lemon juice
• 0.5 tsp vanilla extract

Blueberry sauce

• 3 tbsp. fresh blueberries
• 0.5 tbsp. Sahara
• 1 tbsp. l corn starch
• 1 tbsp. l freshly squeezed lemon juice

Ice cream

• 2 tbsp. fat cream
• 180 gr. cream cheese at room temperature
• 2/3 Art. sour cream
• 2/3 Art. Sahara
• 1 tsp vanilla extract
• 0.5 tsp finely grated lemon zest
• A pinch of salt

Recipes with similar ingredients: crackers, butter, sugar, curd cheese, cream, lemon juice, vanilla extract, blueberries, starch, sour cream, lemon zest

Recipe preparation:

1. Prepare slices of cheesecake: In a medium-sized bowl mix crushed crackers with melted butter and 1 Art. l Sahara. Divide the mixture between two bowls of 1.5 tbsp. or ramekins; press to the bottom and walls of the molds. Put cream cheese in the same medium-sized bowl (don’t need it wipe); mix with a spatula. Add cream, lemon juice, vanilla and the remaining 2 tbsp. l Sahara; mix until received homogeneous mass. Put the cheese in prepared forms, cover and put in the freezer so that the cheese hardens, about 2 hours. Take the molds out of the freezer and go around with a knife Cheesecakes, put them on a cutting board and chop coarsely. Cover and place in the freezer until ready to use.
2. Meanwhile, prepare blueberry sauce: In a pan medium sized mix blueberries, sugar, corn starch, lemon juice and 1 tbsp. water; bring to a boil, periodically stirring. Cook by stirring and gently crushing the berries as they soften, until the mixture becomes thick and shiny, about 30 minutes. (You should get about 1 and 2/3 tablespoons of sauce; with cook a little longer to make it thicker.) in a small bowl and refrigerate.
3. Make ice cream: In a food processor, mix fat cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt; should get a very dense lush mass. Lay out layers of ice cream, blueberry sauce and slices of cheesecake in a shallow 2 liter mold Cover with plastic wrap, pressing it to surface; freeze for at least 3 hours. Leave before serving ice cream for 20 minutes at room temperature.
   

   Note

   To cool the blueberry sauce quickly, pour it into a bowl of stainless steel and place it in a large bowl with salted ice water; stir the sauce until it cools.