Cheesecake And Ice Cream Recipe

Prepare crust

Preheat oven to 350°F (175°C). Place 1.5 cups graham cracker crumbs, 2 tbs granulated sugar and 1/4 tsp salt in a bowl and stir to combine. Melt 6 tbs unsalted butter and pour over crumbs. Mix until evenly moistened and mixture holds together when pressed.

Form and bake crust

Press the crumb mixture firmly into the bottom (and 1/2 inch up the sides if desired) of a 9-inch springform pan using the bottom of a measuring cup for even compression. Bake in preheated oven 8–10 minutes until set and slightly golden. Remove and cool on a rack while you prepare the filling. Reduce oven temperature to 325°F (165°C).

Soften and measure

Bring 24 oz cream cheese to room temperature for at least 30 minutes so it is very soft (no lumps). Preheat oven to 325°F (165°C) if you reduced it earlier.

Beat cream cheese and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1 cup granulated sugar on medium-low speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed.

Incorporate eggs and other ingredients

Add 3 large eggs one at a time, mixing on low speed and scraping the bowl after each addition so the batter stays smooth. Add 1/2 cup sour cream, 2 tsp vanilla extract, 1 tsp lemon zest, 2 tbs all-purpose flour and 1/4 tsp salt. Mix just until combined and silky; avoid whipping excess air into the batter.

Assemble and bake

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Optionally, place the springform pan in a shallow water bath: wrap the bottom in heavy-duty foil and set the pan in a larger roasting pan; pour hot water into the roasting pan to come halfway up the sides of the springform (this helps prevent cracking). Bake at 325°F (165°C) for 50–65 minutes until the edges are set and the center still slightly jiggles when shaken.

Cool gradually

Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. Then remove from oven, discard water bath if used, and cool completely on a wire rack for another hour. Refrigerate the cheesecake uncovered for at least 4 hours, preferably overnight, to fully set.

Chill equipment

Place a mixing bowl and whisk/beaters in the refrigerator or freezer for 10–15 minutes to chill (helps whip the cream faster).

Whip cream

Pour 2 cups heavy whipping cream into the chilled bowl and whip on medium-high speed until medium-stiff peaks form. Do not overwhip; peaks should hold but still be smooth.

Fold in condensed milk

In a separate bowl, combine 14 oz sweetened condensed milk with 1.5 tsp vanilla extract and 1/8 tsp salt. Gently fold the condensed milk mixture into the whipped cream in two additions using a spatula, keeping as much air as possible. Mix until uniformly combined and no streaks remain.

Freeze

Transfer the mixture to a loaf pan or airtight container, cover, and freeze for at least 6 hours or until firm. For best texture, stir once after 2–3 hours to reduce ice crystals, then continue freezing until set.

Slice and scoop

Remove the chilled cheesecake from the refrigerator and run a thin knife around the edge of the springform to loosen. Release the ring and slice the cheesecake into 10–12 slices. Scoop the no-churn vanilla ice cream into portions.

Plate

Serve each slice of cheesecake with a generous scoop of vanilla ice cream. Add fresh berries and drizzle with 1/4 cup caramel or chocolate sauce. Garnish with mint leaves. If desired, serve the ice cream slightly softened (5–10 minutes at room temperature) so it pairs well with the dense cheesecake.