Ice cream cheesecake with tsoureki and strawberry sauce

Ice cream cheesecake with tsoureki and strawberry sauce

In case you have a little bit of old tsoureki, a bit dry, you are very lucky! We will replace the original biscuits with the tsoureki and we will make a special ice cream cheesecake, with a subtle hint of mahleb and cardamom that will give it elegance. Divine red strawberry sauce runs over the cheesecake and makes it irresistible. An amazing ice cream!

Ingredients

For the ice cream

For the sauce

Apart from the strawberry sauce, you can use cherry sauce or sour cherry spoon sweet preserve that goes very well with the tsoureki.

Also

Preparation

Prepare the sauce and set aside to cool.

Whip the heavy cream until frothy and set aside. Whip the cream cheese with the condensed milk and the vanilla extract. Mix the cheese mixture with the whipped cream. Cut the tsoureki in thin slices and put the slices in the mixture. Mix gently. Don’t mash the pieces of tsoureki. We want them to be visible inside the ice cream.

Cover a mold with cling film and pour the mixture in. Pour the cold sauce on top. Mix gently so that the sauce sinks into the ice cream and creates patterns. Put the ice cream in the freezer until hard, at least 4 hours but it also depends on the freezer. This ice cream doesn’t need an ice cream machine, doesn’t need to be remixed and it doesn’t crystallize.

More recipes with tsoureki…

Ice cream log with tsoureki and dried fruits

Chocolate truffles with tsoureki

Tsoureki filled chocolate kariokes

Enjoy!

Nanà…

Ice cream cheesecake with tsoureki and strawberry sauce

Ingredients

For the ice cream

  • 500 g heavy cream 35% fat for whipped cream
  • 1 condensed milk
  • 1 pack of cream cheese (200 g)
  • 1 tsp vanilla extract

For the sauce

Apart from the strawberry sauce, you can use cherry sauce or sour cherry spoon sweet preserve that goes very well with the tsoureki.

Also

  • A few slices of dry tsoureki. The amount depends on your preference.

Preparation

Prepare the sauce and set aside to cool. Whip the heavy cream until frothy and set aside.

Whip the cream cheese with the condensed milk and the vanilla extract. Mix the cheese mixture with the whipped cream.

Cut the tsoureki in thin slices and put the slices in the mixture. Mix gently. Don’t mash the pieces of tsoureki. We want them to be visible inside the ice cream.

Cover a mold with cling film and pour the mixture in. Pour the cold sauce on top. Mix gently so that the sauce sinks into the ice cream and creates patterns.

Put the ice cream in the freezer until hard, at least 4 hours but it also depends on the freezer.

This ice cream doesn’t need an ice cream machine, doesn’t need to be remixed and it doesn’t crystallize.


Source: https://cookeatup.com/en/ice-cream-cheesecake-with-tsoureki-and-strawberry-sauce/

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