The Recipe
200g / 400ml soft vanilla ice cream
150g biscuits, crumbled (I used hobnobs)
60g butter, melted
200g rinsed raspberries - save 12 for decorating
8 small meringue, crumbled
200g ricotta
25g icing sugar
1 tsp vanilla
Can preferably be made 1 day in advance and frozen (leave off the decorating raspberries). Take it out of the freezer 20-30 minutes before serving.
Mix the biscuit crumble with the butter and press the mixture into a spring form (20cm) - leave it to cool.
Put the ice cream into a large bowl and mash it with the back of a spoon. Mix in the ricotta and the vanilla, and then the meringue crumble and the raspberries. Mix gently and distribute the mixture on the now cool biscuits.
Put into the freezer for at least 1hr, preferably until the next day.
The Verdict
Pretty good, but not as awesome as most other cheesecakes I've tried. A LOT easier to make though, which is always worth taking into account :) Another time I'd probably mash the raspberries as well though, rather than mixing them into the ice cream whole.
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