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Ice Cream Cheesecake


2 cups crushed pretzels
1/2 cup butter, melted
3 Tablespoons sugar
1 cup sugar
1 package (8 oz.) cream cheese, softened*
1 cup cottage cheese*
1 cup sour cream*
1 can (12 oz.) limeade concentrate, partially thawed**
1/2 gallon French vanilla ice cream, softened
lime peel curls for garnish
mint leaves


Preheat oven to 350 F

Crush pretzels before measuring. Mix with melted butter and 3 tablespoons sugar. Press into the bottom of a 10-inch springform pan.*** Bake 8 minutes at 350oF. Remove from oven and cool completely.

Create cheesecake base by combining 1 cup sugar with cream cheese and beat until smooth. Add cottage cheese, sour cream and limeade. Beat well.

Soften ice cream and fold cheese cake mixture into ice cream. Spread mixture over pretzel crust. Cover with plastic wrap and freeze until firm (approximately 3-4 hours).

To serve, run a knife around edges of pan to loosen ice cream from pan. Remove sides of pan. Loosen ice cream from bottom of pan and place on serving plate. Cut into 16 wedges, garnish with curls of lime peel and mint leaves as desired. Serves 16.

NOTES:

* May substitute fat free cream cheese, cottage cheese and sour cream.

** May reduce limeade to 6 ounces or 1/2 the can for a less tart taste

*** May substitute a regular pan if parchment paper is used. Cut a piece of parchment paper the same diameter as bottom of pan. Place in bottom of pan before adding pretzels. Continue as recipe directs. When removing from pan, loosen edges and turn cake upside down on a cookie sheet, remove pan. Remove parchment from bottom of cake and invert on serving plate.

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