Week 26: Raspberry Cheese Cake

The Recipe
100g cream cheese
1/2 cup sugar
1 1/2 cups pureéd, strained raspberries (~300-350g pre-pureéd)
1 cup cream
1 cup milk

In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by milk until fully incorporated.
In a separate bowl, whisk cream. Fold into the berry-mix.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.

The Verdict
Not very cheese cake'y... I couldn't taste the cream cheese at all. That's not to say it was bad though! Not at all :) I love raspberry ice cream, and this turned out excellent! The original recipe called for 1 full cup of sugar! I thought that sounded like waaaay too much, so started out with just half that... which turned out just fine. It would have been much too sweet had I added the second half as well.