Raspberry Cheesecake Ice-Cream Log

Lightly spray a 13cm x 24cm (top measurement) x 7cm deep, large loaf pan with oil. Line base and sides with baking paper, extending paper 4cm above pan edges.

Cut each sponge roll into five slices. Arrange five rows of three slices over base of prepared pan.

Coarsely mash raspberries and jam together in a medium bowl with a fork.

Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Do not melt.

Process cream cheese and sugar in a food processor until smooth. Add ice-cream. Process until combined. Pour over sponge slices in the pan. Dollop over mashed raspberries. Gently swil through ice-cream mixture with a flat-blade knife.

Arrange remaining sponge roll slices over ice-cream mixture in five rows of three slices to match pattern over base of pan. Cover with foil. Freeze overnight.

Remove the log from the freezer 5 to 10 minutes before inverting it onto a serving plate. Remove lining paper. Decorate with extra raspberries. Dust with extra icing sugar. Serve sliced.