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Description
A simple cheesecake using Carte D’Or Vanilla Ice Cream. If wishing to make this in advance, freeze thoroughly and remove from the freezer 20 minutes before serving.
Ingredients
US|METRIC
6 SERVINGS
- 8 scoops Carte D'Or Vanilla Ice Cream (200g/400ml)
- 150 grams biscuits
- 60 grams butter
- 200 grams raspberries (washed and hulled, reserving 12 for decoration, optional)
- 8 meringues (small)
- 200 grams ricotta cheese
- 25 grams icing sugar
- 1 tsp. vanilla extract
- 90 mL coulis (raspberry)
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Directions
- Blitz the biscuits in a food processor until they resemble breadcrumbs.
- Melt the butter in a small pan or in a bowl in the microwave. Add the crushed biscuits to the melted butter and press into a 20cm loose bottomed spring cake tin. Cool.
- Crush the meringues.
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