Classic cheesecake with ice cream
Composition / ingredients
10
servings:
Cooking method
1. Beat the yolks very well until the sugar dissolves. Eggs should be at room temperature.
2. We introduce soft cream cheese and cream into the egg mixture, beat it well.
3. Grind the cookie crumbs with a blender or pass through a meat grinder. Mix with soft butter. If the cookies are not very sweet, you can add a little sugar.
4. Pour cookie crumbs on the bottom of the mold and tamp them a little with a spoon and send them to the refrigerator for 15 minutes.
5. Spread the cooked homemade ice cream on top of the frozen crumb and send it to the refrigerator for 1 hour.
Decorate with berries and serve to the table.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Coffee cookies - 589 kcal/100g
- Waffle cookies - 540 kcal/100g
- Kurabye cookies - 489 kcal/100g
- Butter cookies - 510 kcal/100g
- Chocolate Chip Cookies - 406 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
