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Raspberry Ripple Cheesecake Ice Cream - Rasps Whole Cakes # 3

Wednesday, April 4, 2012

Recipe created in Aug 2011

There are times when you see something, die die you must buy (die die is a local slang for don't care much, and with persistence). That's when you see raspberries selling for RM4.75/punnet (70% off). How can I not buy, right??

I'm a cheapskate and I like shopping at Tesco because they always slash prices of old stocks when things are still looking mighty fine. There was once I bought avocadoes at 50% off but they were still green and firm in their box. I buy fresh portobellos at a very good price and still kept them for a week at  home. Those mushrooms aren't that bad when they were sold at a fraction of their cost. I always scout for their slashed priced items, I don't care much if they are a few days old but as long as they are in good condition. Sometimes, some places sell old products without you even knowing at the regular price.

But this box of raspberries, I really don't know why they slashed the price. Usually slashed raspeberries are not in good condition, with at least a few of them being bad, but this box was perfect!!! I actually bought 2, with the other box with just 2 mouldy ones, I removed the bad ones and threw the whole box into the freezer. Doesn't matter to me. But make sure to cook them before eating.

Raspberry Ripple Cheesecake Ice Cream
Recipe source: WendyinKK

200gm cream cheese, room temp
50gm sugar
200gm plain yogurt
250ml whipping cream
30gm sugar
Raspberry sauce (see recipe below)

1. Prepare a 8 inch pan. Line the pan with cling wrap with overlaps so that you can easily lift the ice cream out of the pan.
2. Beat cream cheese with 50gm sugar until smooth and creamy.
3. Mix in plain yogurt. Taste it. Add more sugar if it’s too sour. Different brand of plain yogurt taste differently.
4. Whip cream in a chilled bowl until it thickens. Add in 30gm sugar (less if the cheese mixture is too sweet) and whip the cream until soft peaks.
5. Fold the cream into the cheese mixture.
6. Fill the pan with 1/3 of the cheese mixture and level it. Spoon ½ of the raspberry sauce over and gently spread it around.
7. Gently dollop the balance of cheese mixture over and smooth the surface.
8. Drop teaspoons of raspberry sauce onto the ice cream and with a knife, draw on the sauce to create ripples.
9. Freeze cheesecake for a few hours. Let ice cream sit in the fridge for half an hour before slicing (or 5 mins at room temp) before slicing. The ice cream can crack if sliced when it is too cold.

***I know cream cheese comes in 250gm blocks and small packs of whipping cream comes in 200ml, if you wish to buy these packings, then feel free to use in these amounts. Doesn't matter much.

Raspberry sauce

150gm raspberries
30gm sugar

Macerate raspberries with sugar overnight. Or until the raspberries look like jam. Taste the sauce, if it’s too tart, add more sugar until it taste sweet, but still with a hint of tartness. No cooking involved

This ice cream can stand room temperature quite well, due to the cheese in it. Perfect if you want to bring this to a party w/o worrying about it melting along the way in our hot hot weather, but still, you need to transport it in a cold box, not bare and exposed to the hot air. 1-2 hours journey (protected) is fine and ok. Half an hour room temperature, no problem! Imagine my photography session and these still looked good. Red and white is never a one shot thing. Hundreds!

96 lovely notes:

hanushi April 4, 2012 at 11:17 AM  

I love the swirls. Raspberry and cheesecakes are good match! :)

Extra Virgin Chef April 4, 2012 at 11:31 AM  

This looks amazing and easy enough for me to try. Is this essentially cake or ice cream? You use the words cheesecake and ice cream interchangeably, correct?

Elin Chia April 4, 2012 at 11:36 AM  

I love the swirl too. This is sinful indulgence though I would love to sink my teeth into them....I wont be able to stop slurrping them ....so I will just drool and slurrp off the screen. Lucky for you to get the perfect one at a slashed price..I am lucky enough...even though I see the price but the fruits inside are already mouldy and soft :(

WendyinKK April 4, 2012 at 11:42 AM  

yeah, one of my fav combos!

There are cheesecake ice creams. Try googling. These ice creams consist of the same ingredients as cheesecakes.. take it as churned frozen cheesecake.
Not all cheesecakes are baked, some are set with gelatin. I on the other hand, made a whole non baked cheesecake, not set with gelatin, but frozen. Using the concept of a semifreddo :)

WendyinKK April 4, 2012 at 11:44 AM  

That day I don't know why I was sooooo lucky!
Grinning from ear to ear on the journey back!

Jessie-CookingMoments April 4, 2012 at 11:48 AM  

Wah Wendy, this is "dei dou lan"(in cantonese)! I still can't believe that they could sell this for sooooooooo cheap! Must be a mistake but who cares, it was your lucky day!

This ice cream looks very delicious. You are a genius, how could you come out with such a great recipe. This will go to my coking list & will give a try in summer! TQ!

WendyinKK April 4, 2012 at 11:53 AM  

LOL, oh yes, it's lan dou sei....ng mai jau sor la!

Fong's Kitchen Journal April 4, 2012 at 11:55 AM  

How can be so... cheap!!! They must have accidentally missed out the 1 in front. I would have bought 4 packs at a go! Great idea of making the raspberry sauce too!

Sonia ~ Nasi Lemak Lover April 4, 2012 at 11:58 AM  

this ice cream die die must eat too!!

WendyinKK April 4, 2012 at 12:00 PM  

No, they didn't leave the 1 in front.
Yellow stickers in Tesco are slashed price, the word "stok akhir" on the sticker means last stock.
They use a scanner to 'dooot' old stocks on the rack. Like those infra red thermometers that shoots on the forehead.
If I could buy 10, I will, but the rest weren't that good ;)

Hody Loh April 4, 2012 at 12:14 PM  

Wendy...you lucky can get the cheap raspberry...Seremban Tesco hard to get cheap and still good condition raspberry...

yvonne April 4, 2012 at 12:15 PM  

This recipe came in time, Wendy :D

What else can I replace for the raspberries?

WendyinKK April 4, 2012 at 12:19 PM  

Haha, can also fat die!

Then you pray more often that the workers blur blur mislabel them lor, LOL

Blueberries? But you need to cook them to get the colour out. You can refer to my blueberry ripple ice cream post.
Or use black berries.

Mel April 4, 2012 at 12:20 PM  

Slurp....!! Ice Cream Cake!! How lucky you have been to grab that cheap raspberries; if I can get that too at this price.

CaThY April 4, 2012 at 1:01 PM  

wow... mouth watering dessert! :)

The Sweetylicious April 4, 2012 at 1:37 PM  

this looks so pretty! You're so lucky! Over here, one punnet of raspberry cost at least sgd 7.90! my preggy sis is craving for strawberry cheesecake. I've got one more mth before the cheese expire and I've got ready stock for yoghurt. This recipe is PERFECT for my sis (: just change raspberry to strawberry (: can I check w you, since it doesn't melt easily, is it rock hard to slice it? Ty! (:

WendyinKK April 4, 2012 at 1:41 PM  

LOL, very very lucky!


If normal price, it's at least RM18.
Yes, but not if you follow instruction no.9.

Anonymous,  April 4, 2012 at 2:15 PM  

Hi Wendy, can show us how to make a simple ice cream cake?

Love to see this rasp cake. Looks so mouth watering that I can't bear to see it for so long :)


Sharon @ Feats of Feasts April 4, 2012 at 2:22 PM  

hi wendy, did you strain the raspberries paste of the seeds or you just added it to the cake?

WendyinKK April 4, 2012 at 2:25 PM  

Hahaha... so far not doing any ice cream filled cake yet.

No, the sauce still has bits of discernable rasps in them, just like in the picture.

Passionate About Baking April 4, 2012 at 3:35 PM  

Wow! This really looks good Wendy! I must try it! Thanks for sharing.

Anonymous,  April 4, 2012 at 4:40 PM  

would you able to explain what means with macerate raspberries. Just put the berry + sugar without water? what u mentioned look like jam means the berry will "melt"?? sorry for my stupid question.

Hody Loh April 4, 2012 at 4:57 PM  

YES...later i go Tesco see my luck...hahaha....

WendyinKK April 4, 2012 at 5:51 PM  

Passionate Abt Baking,

Anonymous (please leave a name),
Yes, no water. It will melt.

Ohhhh... I really wish you luck!

Jaques Yew,  April 4, 2012 at 6:08 PM  

OMG! Wendy, u made this look easy enough..=) I m gg to try this soon! First, must go buy raspberry.. or maybe i will try strawberries..=)

Humaira,  April 4, 2012 at 7:53 PM  

Oh! It looks so Yummy and easy as well, but I wonder can I use Strawberies instead?

If yes the method will same?

Thanx for sharing such a nice recipe.

WendyinKK April 4, 2012 at 8:11 PM  

Jaques Yew and Humaira,
For strawberries, please half them (if small, quarter if big)) before macerating.
Cooking will be faster for strawberries but the fresh taste will be lost.

April 4, 2012 at 9:35 PM  

It looks amazing! beautiful colors

What's Baking?? April 4, 2012 at 9:49 PM  

RM4.75 per punnet, you say, Wendy? in Tesco? Looks like I gotta go look for them this weekend! Awesome looking dessert! Looking so yummy-licious!

lena April 4, 2012 at 10:14 PM  

i like that you said that it can stand room temperature, i see that its shape is still holing very well. remember i told you about homemade ones get soft easily. wah, so cheap?! no wonder you said die die must buy! if never buy, i think you can never sleep that night!

Nisa-mom April 4, 2012 at 10:18 PM  

sooooo... refreshing..!!! i love it

Unknown April 4, 2012 at 10:29 PM  

Oh my, this looks super delicious. And those raspberries are such a steal.

Honey Bee Sweets April 4, 2012 at 11:01 PM  

Oh I loooovvvveee this! First of all I love raspberry + cream cheese, tangy plus creamy, super yum! Then secondly, there's no gelatin involve, just cream, cheese and yoghurt, yum again. Lastly, its like an ice cream...triple yums! But I doubt Sg will ever sell the raspberry at then S$2(rm$4.75) per prunpet. :P

WendyinKK April 5, 2012 at 12:00 AM  


what's baking,
Usually RM4.75 is for mouldy mushy raspberries.
It's not on offer, it's a old stock slash price item. They might have made the mistake and stuck the sticker wrongly. It doesn't happen all the time.

not that night only... many nights and keep on banging my head on the wall

Mom's the little one,

Ai Lian Lim,
Yeah.. they really were

they weren't purposely sold at this price.
It could've been a mistake of sticking the clear stock sticker wrongly. Usually, it's the mouldy mushy rasps that will be given a 70% off. I was just lucky that day

Shoutforfood April 5, 2012 at 1:21 AM  

I absolutely love your pictures and your recipes.

Swee San @ the Sweet Spot April 5, 2012 at 9:34 AM  

at least husband wont complain "expensive cake again"

WendyinKK April 5, 2012 at 9:53 AM  

Thanks for the appreciation

Swee San,
He wasn't complaining, LOL, it was just a statement. Usually he will raise his eyebrows when I see something cheap and then buy buy buy w/o thinking.

Joanne April 5, 2012 at 10:24 AM  

Hi Wendy,
I just came across your blog... :)
This post caught my eyes. :)

Thanks for sharing.
Will give it a try this weekend if I can find nice raspberries in Sg. :)

Minty's Kitchen April 5, 2012 at 2:09 PM  

Wendy, With the frozen cheesecake/yoghurt as tempting and delicious as yours, die die also must make. Thanks for sharing the recipe.

Anonymous,  April 5, 2012 at 3:52 PM  

hi can i no put whip cream? juz plain yogurt and cream cheese?

Awayofmind Bakery Hoiuse April 5, 2012 at 4:06 PM  

This cheesecake ice-cream looks so tempting!! Love the ripple on it! Want to try it out!!!

WendyinKK April 5, 2012 at 4:19 PM  

so, that means I'll see it on your blog? LOL

Anonymous (pls leave a name)
If you don't put whipping cream, then it will be rock hard!

Ah Tze,
Try try try!

mayangbakingmadness April 5, 2012 at 4:53 PM  

hi... wah very tempting...... sodap2 mmg sodap ...

Nur Ziani April 5, 2012 at 8:12 PM  

DEAR WENDY, can I just make the cheesecake without the raspberry ripple?

WendyinKK April 5, 2012 at 8:13 PM  

Nur Ziani,
Up to you, but w/o it, it will taste so bland.

Lala April 5, 2012 at 11:19 PM  

the price of the raspberries is such a good deal.. haha i don't mind being aunty too.. it's so cool u could come up with such a recipe =) "pei fu pei fu"

ann low April 6, 2012 at 12:37 AM  

This is looks sooo pretty and delicious! Love the pictures too!

Pei San April 6, 2012 at 11:45 AM  

i made one yesterday nite but is plain one. haha without raspberry nor strawberry not blueberry.... all is not fresh and difficult to get it in Kuantan....today after work, can taste it!! haha gan jiong....

WendyinKK April 6, 2012 at 11:48 AM  

Pei San,
then why not dragon fruit?
Or those chocolate fudge sauce that comes in bottles???

Jeannie Tay April 6, 2012 at 12:36 PM  

Waaa...that is so cheap! If I am there I too will buy a few packets, if not all :D Good idea to change to a cheaper sauce. How long can this cake keep in the fridge would you know?

WendyinKK April 6, 2012 at 2:51 PM  

3 hours in the fridge should still be ok, won't be melting too much.

Extra Virgin Chef April 9, 2012 at 1:37 PM  

Hi Wendy, just came back here to say I tried it and it went down well at a BBQ. Snapped up too quickly for any photos! Many thanks!

WendyinKK April 9, 2012 at 1:52 PM  

Thanks for the feedback

Ee Chuah,  April 10, 2012 at 3:19 PM  

i c... didnt put whipping cream it will turn rock hard... thanks!!!
I'm Ee.... hihih, nice to meet U!!!

ice-ayrez April 10, 2012 at 9:34 PM  

hi wendy!!
interested to make dis!! can i know for this, how big is the cake? how many inches ya?
how come u didnt make the biscuit base for it? will it affect the whole cake?

u mentioned can use dragon fruit? will it be nice with it? or should i substitute with jam?


ice-ayrez April 10, 2012 at 9:38 PM  

Or can i try cooking melting chocolate + milk for it? how thick must the sauce be? coz it might harden rit?

WendyinKK April 10, 2012 at 9:43 PM  

1. As said in step 1, this is an 8 inch cake.
2. It's not neccessary here. Not all cheesecakes needs it.
3. I have never tried with dragon fruit, but it's better than leaving it plain, with no colour contrast. But dragon fruit on its own is bland. Jam is way too sweet with no flavour.
4. Melt choc with cream will taste better than milk. Up to you, because it's going to get frozen anyway. A ratio of 1:1 should be good.

ice-ayrez April 10, 2012 at 10:47 PM  

thanks a lot for ur answers!! sorry didnt notice the 8 inch..

ah, melt choc with cream means whipping cream as well? will see what I can get from supermarket!


Anonymous,  April 11, 2012 at 5:22 PM  

hi wendy,
may i know which tesco store are u going to? bcoz the tesco that i visited always sell strawberry, avocado and kiwi only...and sometimes blueberries...Tq =)

Quay Po Cooks April 11, 2012 at 6:36 PM  

mmm... let me see who's birthday is next. Then I should try making this cake but must be someone who like cheese. I am sure this cake will WOW the birthday girl or boy. hahaha... looks like my birthday is next and I like cheese cake. I think I should plan to visit you on my birthday, so you know what I am up to right? WINK!! hehe

Anonymous,  April 14, 2012 at 9:18 PM  

Hi Wendy, can i use raspberry jam instead of using fresh raspberry?

WendyinKK April 14, 2012 at 9:26 PM  

Make sure u get a very good raspberry jam then, because I always find commercial jams to taste not so fruity and overly sweet. And a good jar of it, isn't any cheaper.
This raspberry sauce that I made is still mildly tart, very intense and makes the ice cream very delicious.

kimkim,  April 16, 2012 at 12:42 AM  

Hi Wendy

May I know what u did to the extra egg white from your Rich Chocolate Ice-cream recipes ?


WendyinKK April 16, 2012 at 12:48 AM  

there's a label for Eggs-whites only. click on that to see all recipes that use only egg whites. It's in the "Ingredients" list on the right panel

SKTor,  April 16, 2012 at 1:03 AM  

Hello Wendy

Can I use spring foam pan for this Raspberry Ripple Cheesecake Ice-Cream?

WendyinKK April 16, 2012 at 1:12 AM  

Can, but please protect the place where you see screws/rivets cos they tend to stain the "cake".

Siew Ee,  April 16, 2012 at 9:09 AM  


for instruction No.4, whip the cream to soft peak.. how to do it?? i whip the cream, end up it turns to watery.....

WendyinKK April 16, 2012 at 10:02 AM  

Siew Ee,
If it turned watery, it's overwhipped. Don't discard the failed thing, strain away the liquid and that is butter.
Make sure everything is cold when you whip it.

Siew Ee,  April 16, 2012 at 10:21 AM  

Hi Wendy,

Orh.. i c..... i not sure the outcome yet.. it still in my fridge, tonite i will try the outcome, hopefully it nice...
if not i will do it again.. thanks for your advice....

umi's cup cake April 16, 2012 at 11:54 AM  

i have make the cake and tqvm 4 the recipe, it too deliecios..

WendyinKK April 16, 2012 at 1:42 PM  

U're welcomed and I am happy to see your kids in action, they make it look soooo sedap!

Siew Ee,  April 18, 2012 at 8:21 AM  

Hi Wendy,

Siew Ee again... the outcome turn to rock hard... end up... we using spoon to scope it... my colleagues said is not bad... but i very disappointed... which cant cut it nicely.... hihi!! i will try it again....

WendyinKK April 18, 2012 at 9:27 AM  

Siew Ee,
I am surprised that the spoon can scoop it but too hard to cut :P
It's not a churned ice cream so, it's not creamy creamy like haagen daz.
But if you deflated the cream it will be very hard too, how high is your cake then?

Oh, so you put the watery cream in it?

Siew Ee,  April 18, 2012 at 10:01 AM  

hi Wendy..

hhahah!!! yes, it turn hard rock, i fail in the whipping cream part.... I brought it down to fridge overnite.... the next day brought it to office, also kept in fridge, during lunch time, it looks like melted ice cream type hahhaha!!
I will try it out again.. hihi

WendyinKK April 18, 2012 at 11:06 AM  

Siew Ee,
Adoi! So you meant the cake was too soft to be sliced, of course it is!!! It's ice cream my dear, how can ice cream be left in fridge for such a long time.
Any frozen items will be hard, but then again, this is not a churned ice cream, not that soft also la.
Of which is why I said in intruction no.9, 30 mins in the fridge and 5 mins outside.

Kristie April 23, 2012 at 6:04 PM  

Omg, this looks so GOOD!

Jaly Mok,  April 24, 2012 at 5:29 PM  

Hi wendy, am not really understand the step 4.Whip cream in a chilled bowl until it thickens. Add in 30gm sugar (less if the cheese mixture is too sweet) and whip the cream until soft peaks.

Can u brief it for me? many thanks :)

WendyinKK April 24, 2012 at 7:41 PM  

Which part of the instruction no.4 that you do not understand?

Jaly Mok,  April 26, 2012 at 7:27 PM  

oh..wendy..i found the link form youtube..they did show process make whip cream..finally..i know wat is chilled bowl..hehe

Anonymous,  September 18, 2012 at 12:05 AM  

Hi Wendy

Which brand of whip cream do u buy. I also don't hv luck in whisking the whip cream. Somehow it will not thicken no matter how long I beat it.


WendyinKK September 18, 2012 at 1:14 AM  

I have no brand loyalty, but Anchor is the usual one I use because it's cheap and easily available here.
Just make sure everything is very cold but dairy cream is never as solid as other creams so, do not expect it to be like that.

Anonymous,  September 18, 2012 at 10:18 AM  

Hi Wendy

Thanks for yr prompt reply. I'll try to look for it in supermarkets in Seremban. So far I don't remember seeing this brand on the shelf.


WendyinKK September 18, 2012 at 11:06 AM  

Anchor is not widely available in supermarkets compared to Emborg. But it's easily available at baking ingredient shops. Prices are always lower at baking ingredient shops

Anonymous,  April 20, 2013 at 2:44 PM  

Hi Wendy

Could i use kiwi fruit for this recipe.


Anonymous,  February 19, 2014 at 10:50 AM  

Hi Wendy,
Can I make this using foil
Container? Thanks!

Michelle May 15, 2015 at 6:06 PM  

Hi, your yogurt is it Greek yogurt? Or marigold non fat or low fat kind?

WendyinKK May 17, 2015 at 1:26 PM  

Plain natural yogurt.
If you choose to use Greek, low fat or non fat, its alright. But in this recipe, low fat or non fat won't taste good.

Michelle May 18, 2015 at 8:28 AM  

Thks for the reply Wendy!

Michelle May 21, 2015 at 10:51 AM  

Hi Wendy, I made this cake n was so yummy! tks for e recipe!

Unknown June 25, 2015 at 12:41 PM  

This looks so pretty and what a treat for my family it would be.

Jomeow May 1, 2016 at 12:32 AM  

Hi hi, your recipe is lovely. I'm just wondering if we can add gelatin to make the cheesecake last longer in room temperature? How much should we add the gelatin?

WendyinKK May 2, 2016 at 8:13 PM  

Yes you can. Actually I did add gelatin to mine, but it turned out to be too lasting, and very slow to melt. Way too slow for me, so I omitted it in the recipe.
1 tsp of gelatin melted in a bit of hot water will be sufficient.

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