Ice Cream Cheesecake with Shortbread Crust
This easy ice cream cheesecake blends creamy ice cream and rich cream cheese for a smooth, dreamy filling atop a buttery shortbread crust. Baked in a water bath for extra silkiness, it’s a simple, no-fuss dessert with big flavor—perfect for customizing with your favorite ice cream.
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Equipment
- Springform Pan (8-inch)
- Blender or Food Processor
- Large Roasting Pan
- Aluminum Foil – To wrap around the outside of the springform pan to prevent any water from leaking into the cheesecake while baking.
Ingredients
For the crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter 1 stick, melted
- 1 pinch salt
For the filling:
- 8 oz ice cream any flavor
- 16 oz cream cheese 2 blocks, softened
- 3 eggs large
- 1 tsp vanilla extract
Instructions
Make the shortbread crust:
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, salt, and melted butter in a bowl until crumbly.
- Press evenly into the bottom of an 8-inch springform pan.
- Bake for 10–12 minutes, until the edges just start to turn golden.
- Remove from oven and let cool slightly. Increase oven temperature to 400°F (200°C).
Prepare the Springform Pan
- After assembling the crust and before pouring in the filling, wrap the outside of the springform pan with aluminum foil.
- Use two layers of heavy-duty foil, making sure the foil covers the bottom and sides of the pan securely. This helps prevent any water from leaking into the pan while it's in the water bath.
- Make sure the foil is tightly sealed around the edges and that there are no gaps.
- This extra step ensures that no water from the water bath seeps into the cheesecake, keeping it perfectly intact as it bakes.
Make the filling:
- In a blender, combine the ice cream, cream cheese, eggs, and vanilla. Blend until completely smooth.
- Pour the filling over the baked crust in the springform pan.
- Note: For an 8-inch pan, the crust will be a bit thicker. For a 9- or 10-inch pan, it will be thinner but still fine.
- Place the springform pan into a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath.
Bake the cheesecake:
- Bake at 400°F for 45–50 minutes, or until the center is mostly set and the top is lightly golden. (Because of the extra height, it may take a few extra minutes.)
- * 8-inch pan: 45–50 minutes (for a taller cheesecake)* 9-inch pan: 40–45 minutes* 10-inch pan: 35–40 minutes (it’ll be thinner, so check early)
- Turn off the oven, crack the door, and let the cheesecake sit for 10–15 minutes to reduce cracking.
- Remove from the oven, cool completely at room temperature, then refrigerate at least 2 hours (or overnight) before serving.
Notes
Tips for Success:
- Water Bath: The water bath helps prevent cracking by ensuring even heat distribution while baking. Make sure your springform pan is tightly wrapped with foil to prevent water from leaking into the cheesecake.
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature. This ensures a smooth filling with no lumps and better texture.
- Avoid Overbaking: Cheesecake can easily overbake. It’s done when the center is mostly set but still slightly jiggly. It will firm up as it cools. The top should be lightly golden.
- Cooling Slowly: Let the cheesecake cool in the oven with the door cracked for 10–15 minutes before removing. This gradual cooling helps prevent cracks.
- Chill Well: For the best texture and flavor, let the cheesecake chill for at least 2 hours before serving, but overnight is even better. It gives the flavors time to meld, and the texture firms up.
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Topping Ideas:
- Whipped cream and fresh berries
- Caramel sauce or chocolate ganache
- Crushed cookies or toffee bits
- Fruit compote or a drizzle of honey
- Leftovers: Cheesecake keeps well in the refrigerator for up to 4-5 days. You can also freeze it for up to a month—just make sure to wrap it tightly in plastic wrap and foil before freezing.
Nutrition
Calories: 466kcalCarbohydrates: 37gProtein: 11gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 63mgSodium: 223mgPotassium: 233mgFiber: 3gSugar: 16gVitamin A: 835IUVitamin C: 0.1mgVitamin E: 2mgCalcium: 116mgIron: 1mgZinc: 1mg
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