Frozen Ice Cream Cheesecake With Warm Marsala Sauce Recipes

ICE CREAM CHEESECAKE

Steps:

• Set oven to 450°F.
• Prepare a 10-inch springform pan.
• Crush pretzels before measuring them, then press into the bottom of a springform pan.
• Bake for 8 minutes.
• Remove from oven, and cool completely.
• For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
• Soften the ice cream, and fold the cheesecake mixture into the ice cream.
• Spread mixture over the pretzel crust in the pan.
• Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.

FROZEN ICE CREAM CHEESECAKE WITH WARM MARSALA SAUCE

Steps:

• Combine butter and biscuit crumbs. Mix well.
• Press into a springform pan. Refrigerate for 30 minutes.
• Place egg yolks, sugar into top of double boiler.
• Beat with electric beater over simmering water until pale and golden. (Don't let any water touch the underside of the double pan).
• Add marsala, beat constantly until mixture thickens.
• Let cool to room temperature.
• Beat cream cheese in a large bowl until smooth.
• Gradually beat in marsala mixture.
• Fold in softened ice cream.
• Pout into springform pan, cover with plastic wrap and freeze overnight.
• Let stand 15 minutes before serving with sauce.
• Sauce:.
• Combine first 3 ingredients in pan.
• Stir over low heat until butter melts.
• Add cream and stir until mixture is warm. Serve.