Ingredients
- 12 ounces cream cheese, room temperature, cut into 2-inch pieces
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup mascarpone, room temperature
- 1 cup 2% milk, room temperature (or use whole milk)
- 2 tsp pure vanilla extract
- 1/4 cup sour cream, room temperature
Preparation
Step 1
With a hand mixer (or a stand mixer) , mix the cream cheese until very smooth.
With the mixer running, gradually add the sugar and the salt.
Mix until homogenous.
Next comes the mascarpone. Mix until its well combined into the cream cheese mixture.
Slowly add in the milk and the vanilla.
Mix until its smooth.
Next fold in the sour cream. If you are using the stand mixer then use the “Fold” function to blend the sour cream in along with the rest of the ingredients.
Now cover this mixture for 1-2 hours or at overnight. I kept it for 2 hours. I used a plastic wrap to cover it up,
Turn on your icecream maker and then pour the mixture in to the bowl.
Now prepare the ice cream as per your manufacturer’s instruction.
As for mine, I let it churn for 20 minutes until it was all thick. See the thickness? But it was still creamy and soft (as already specified by the booklet).
As suggested by the book, for a more firm consistency, I transferred this mixture into an air tight container
nd then placed it in the freezer overnight with the lid tightly sealed in. Actually even 2 hours should do it, but it was already late in the evening, hence I kept it overnight.
The next morning, yummy creamy cheesecake Icecream all ready. Remove it from the freezer about 15 minutes before serving (although mine was perfect for scooping right out of the freezer).
What was left was to pour in some homemade raspberry sauce on top of it along with some fresh berries for garnish. I kept the sauce on the tart side so that we could actually enjoy the cheesecake!