Cheesecake Baked Alaska Recipes You Won't Want To Miss

Cheesecake Baked Alaska is where old school indulgence meets creative genius, so it’s the perfect dessert for any occasion. Creamy cheesecake, a chilled ice cream layer and a toasted meringue shell, it’s a showstopper. It’s not just about the flavors but about creating a work of art that surprises everyone at the table.

When you think of combining the smoothness of cheesecake with the sweetness of ice cream, it’s a match made in heaven. And when you top it with a golden fluffy meringue, you add a layer of sophistication that’s hard to resist. Whether you’re hosting a fancy dinner party or treating yourself to something special, Cheesecake Baked Alaska is the ultimate playground for flavors, textures and presentation.

Fruity swirls and chocolate drizzles, nutty crusts and spiced infusions, every recipe can be customized to your taste.

How To Bake A Cheesecake Baked Alaska At Home

Cheesecake Baked Alaska is the ultimate dessert. It’s got the creaminess of cheesecake, the sweetness of ice cream and the crunch of meringue. It’s an easy yet show stopping way to level up your dessert game.

Ingredients:

• 200g cream cheese
• 100g icing sugar
• 200ml double cream
• 100g vanilla ice cream
• 4 egg whites
• 100g caster sugar
• 1 tsp vanilla extract
• 1 readymade graham cracker crust (or biscuits)

Instructions:

1. Whisk the cream cheese with icing sugar until smooth. Beat the double cream in a separate bowl until soft peaks form and fold into the cream cheese mixture.
2. Spread this on top of the graham cracker crust. Freeze for 1 hour. Let the ice cream soften slightly.
3. Spread a thick layer of ice cream on top of the cheesecake layer. Freeze for at least 3 hours or overnight.
4. Whisk the egg whites until soft peaks form, then add the caster sugar and vanilla extract gradually. Whisk until stiff peaks form.
5. Once the ice cream layer is set, spread the meringue over the top of the dessert, sealing the edges.
6. Bake in a preheated oven at 220°C (428°F) for 4-5 minutes or until golden brown. Serve and enjoy!

Simple and Easy Tips To Make Cheesecake Baked Alaska

Use a Crunchy Base

The base of your Cheesecake Baked Alaska is where you get the texture contrast to the creamy and icy layers. For extra crunch use graham crackers or digestive biscuits crushed finely and bind with melted butter. Press down hard so it’s a solid base that will hold the dessert together when you slice it. You could even use nuts or caramelized sugar for extra flair!

Freeze Your Layers

Freezing is key to making sure your Cheesecake Baked Alaska layers don’t melt too quickly when you toast the meringue. After each layer (cheesecake and ice cream) freeze for at least 3 hours before adding the next. This helps the layers set firm and makes assembly easy and prevents the layers from merging into each other.

Try Different Ice Cream Flavors

The vanilla ice cream layer can be replaced with a variety of flavors to match the cheesecake filling. Think chocolate, fruity flavors like raspberry or mango or matcha for a modern spin. Customize the ice cream layer to your taste or your guests’ favorite and make it even more special.

Meringue Perfection

A perfect meringue is key to the look and texture of your Cheesecake Baked Alaska. When whipping the egg whites make sure they are at room temp for maximum volume. Add sugar gradually while beating to get stiff peaks that will hold their shape when spread over the cheesecake and ice cream. You can add a teaspoon of cornstarch for more stability.

Get Fancy

While the golden meringue is beautiful on its own, you can get even fancier by adding chocolate shavings, fresh fruit or edible flowers. These decorative touches not only look pretty but add more flavor and texture.

Use A Torch

Instead of baking the meringue in the oven, use a kitchen torch. It gives you more control over how golden and crispy you want the meringue to be. The direct heat from the torch will give you a beautifully browned exterior and a soft interior. If you don’t have a torch, broil in the oven but keep an eye on it so you don’t burn.

Keep The Ice Cream Layer Smooth

When you put the ice cream on top of the cheesecake, work fast. The ice cream should be soft but not melted. Use an offset spatula to spread it evenly and smooth it out. For a nicer look, smooth the edges and sides before freezing again.