Poppy seed ice cream cheesecake

Necessary products

• 350 g cheesecake biscuits
• 50 g of butter
• 1/2 liter of liquid cream
• 250 g of sugar
• 3 eggs
• 250 g of cream cheese
• 30 g of poppy seeds

Preparation method

Crush the cheesecake biscuits (350 g) into fine crumbs with your fingers or using a mortar and pestle. Add the melted butter (50 g) to them and stir until the whole crumb mixture is slightly moist. They are poured into a cake tin with a movable ring and pressed to the bottom until an evenly distributed dense cake is obtained.

In a deep bowl, whip the liquid pastry cream (1/2 l.) until it forms snow. To it carefully pour pre-beaten fluffy cream eggs (3 pcs), sugar (250 g) and poppy seeds (30 g). Everything is beaten again, but on a lower stage of the mixer. Finally, add the cream cheese (250 g) and beat again. The resulting thick mixture is poured onto the biscuit base and the cake mold is placed in the freezer for several hours.

Homemade ice cream cheesecake is served with crushed walnuts or chocolate topping on top. It only keeps in a chamber, not in the fridge, as its consistency is very similar to ice cream and it melts quickly.

For best results, the 1001 Recipes team recommends Victory Cheesecake Cookies because they are buttery and easy to crumble with your fingers. With them, you get a thick, aromatic and crunchy batter, which cannot be achieved with ordinary biscuits.