I made some adaptations, like increasing the amount of mascarpone and decreating the amount of sour cream. I also added some graham cracker crumbs to make it more cheesecake-y. It's rich and delicious. I loved it! You can check out my version here.
Variations- I didn't have marscapone on hand, so I used 1/8 more each cream cheese and sour cream. I didn't use any of the ingredients at room temperature, except for the cream cheese. Since I used cold ingredients also, I didn't "chill" before putting it into the ice cream machine, and had excellent results. I did "try" to flavor the cheesecake ice cream with blackberry jam, to add some fruitiness. Using three tablespoons wasn't enough, it is still very cheesecake flavored, although it is now purple. Next time, I will up the amount of blackberry jam, and see if it helps.
If you are looking for cheesecake bliss in ice cream form, this recipe is it! Unfortunately, I didn't know about this site before freezing the ice cream, so I don't have a picture of it.
I have written a note about it in my post Padma. In the ingredient section. Pls refer :)
I have written a note about it in my post Iris. In the ingredient section. Pls refer :)