Nectarine Ice Cream Cheesecake
Source of Recipe
Internet
List of Ingredients
1 1/2 lbs fresh nectarines
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/2 tsp grated lemon rind
1 Tbls lemon juice
1/4 tsp salt
1/2 cup graham cracker crumbs
1 Tbls sugar
1 Tbls butter or margarine, melted
1 cup whipping cream, whipped
Garnishes: whipped cream, fresh nectarine slices
Recipe
Peel and slice nectarines. Place nectarines in container of an electric blender or food processor; process until smooth. Set aside.
Beat cream cheese at high speed of an electric mixer until fluffy; gradually add 1/2 cup sugar, beating well. Add rind, juice, and salt; beat well. Add nectarine puree; beat until blended. Pour into an ungreased 9x5x3 inch loafpan; cover and freeze until firm.
Combine graham cracker crumbs, 1 tablespoon sugar, and butter. Reserve half of crumb mixture for topping. Firmly press remaining mixture in bottom of an 8 inch springform pan; set aside.
Break frozen nectarine mixture into chunks; place in a chilled mixing bowl. Beat at low speed until smooth. Beat at high speed until fluffy. Fold in whipped cream; pour into crust. Sprinkle with reserved crumb mixture.
Cover and freeze until firm. Remove sides of springform pan. Garnish, if desired.
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