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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 194
% Daily Value**
Total Fat 11g
Saturated Fat 6g
Unsaturated Fat 0g
Cholesterol 33mg
Sodium 159mg
Total Carbohydrate 23g
Dietary Fiber 0g
Sugars 22g
Protein 3g
Vitamin A  7%Vitamin C  3%
Calcium  7%Iron  0%
Potassium  3%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesecake Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: June 11, 2009


3 Tablespoons Fresh Lemon Juice to taste
1/4 Teaspoon Extract Of Vanilla (optional)
6 Ounces Cream Cheese softened but cool
3/4 Cup Sugar superfine
1 Cup Sour Cream cold
1 Cup Heavy Cream cold
1 Pinch Kosher Salt or table salt
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1. Chill mixing bowl and beaters.

2. Beat cream cheese on medium speed until soft and smooth.

3. Gradually add sugar, 1/4 cup at a time, beating well after each addition.

4. Beat in sour cream, then the heavy cream. Add salt, lemon juice and vanilla.

5. Beat just until mixture is thick and smooth. Cover and refrigerate overnight.

6. Wash beaters and bowl and chill again. Put chilled mixture in cold mixing bowl and beat, gradually increasing speed from low to medium, beat mixture until light and creamy, about 3 minutes.

7. Serve at once or freeze up to 24 hours. Allow to soften 15 minutes in refrigerator if frozen.

8. Garnish with strawberries. SUPERFINE SUGAR can be made by processing granulated sugar in your food processor.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Cheese, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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