• Email
  • Pin It

Deconstructed Cheesecake


Contributed by:

Deconstructed Cheesecake


0 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Deconstructed Cheesecake

Cheesecake ice cream with cherry sauce and graham cracker streusel It wouldn’t be Shavout without cheesecake. This recipe plays with that tradition by reimagining cheesecake as an ice cream sundae. With a rich cheesecake ice cream topped with a cherry sauce and graham cracker streusel, it has all the classic flavors of a New York Cheesecake in a fun and different form.


  • Ready Time : 0 min


approximately 1 quart ice cream; 2 cups sauce


    Cheesecake Ice Cream:

    • 8 ounce cream cheese
    • 2/3 cup Sugar
    • 2/3 cup heavy cream, chilled
    • 2/3 cup sour cream, cold
    • 2/3 cup milk, cold
    • 2 tablespoons lemon juice
    • 1/4 teaspoon vanilla
    • pinch salt

    Cherry Sauce

    • 3/4 cup good quality cherry preserves
    • 10 ounce pitted cherries, fresh or frozen, coarsely chopped
    • 3 tablespoons lemon juice
    • 2 tablespoons water
    • 2 teaspoons cornstarch

    Graham cracker streusel topping:

    • 1/4 cup butter, melted (1/2 stick)
    • 2 tablespoons brown sugar
    • 3/4 cup Graham cracker crumbs


    1. First, prepare the cheesecake ice cream. Place the cream cheese and sugar in the bowl of an electric mixer and beat until completely smooth. Beat in the cream, sour cream, and milk and mix until smooth. Add the lemon juice, vanilla, and salt and mix until combined.

    2. Pour into the bowl of the ice cream maker and process according to the manufacturer’s instructions. Transfer to an airtight container and freeze until solid. For the best consistency, remove the ice cream from the freezer and let stand at room temperature for 5-10 minutes before serving.

    3. Prepare the cherry sauce by combining all the ingredients in medium saucepan. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Once boiling, cook for 1 minute, stirring constantly. Remove from heat and let cool. Serve warm or at room temperature. (Can be made up to two days in advance and kept refrigerated. Reheat over low heat before serving.)

    4. To prepare the graham cracker streusel, preheat the oven to 350˚F. Line a baking sheet with parchment paper. Combine all the ingredients in a medium bowl and mix well. Pour the mixture out onto the prepared baking sheet in a thin even layer. Bake for 5-8 minutes until set and browned on top. Remove from the oven and let cool completely. Crumble into small bits and sprinkle over ice cream.

    To serve, top a scoop of ice cream with sauce and streusel.


    About Shoshana Ohriner


    Shoshana is the creator and author of two popular blogs�Couldn't Be Parve, specializing in naturally delicious dairy-free desserts, and Paleo Kosher Kitchen, focusing on healthy Paleo recipes. Her recipes have been published in a variety of newspapers, magazines, cookbooks and websites. She lives in California with her husband and three little boys.

    Leave a Reply

    Log in or Join For Free or leave a reply as a guest

    Your email address will not be published. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      Notify me of follow-up comments by email

    Posted in