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Frozen Ice Cream Cheesecake With Warm Marsala Sauce

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“This is one of the most delicious desserts ever--if you are a cheesecake fan like I am. You can easily double the recipe. I serve without the sauce as well with fresh berries.”
READY IN:
24hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine butter and biscuit crumbs. Mix well.
  2. Press into a springform pan. Refrigerate for 30 minutes.
  3. Place egg yolks, sugar into top of double boiler.
  4. Beat with electric beater over simmering water until pale and golden. (Don't let any water touch the underside of the double pan).
  5. Add marsala, beat constantly until mixture thickens.
  6. Let cool to room temperature.
  7. Beat cream cheese in a large bowl until smooth.
  8. Gradually beat in marsala mixture.
  9. Fold in softened ice cream.
  10. Pout into springform pan, cover with plastic wrap and freeze overnight.
  11. Let stand 15 minutes before serving with sauce.
  12. Sauce:
  13. Combine first 3 ingredients in pan.
  14. Stir over low heat until butter melts.
  15. Add cream and stir until mixture is warm. Serve.

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