Frozen Strawberry Cheesecake
Overview
Level: EasyYield: 8 servingsTotal Time: 50 minutes (15 minutes prep, 30 minutes inactive, 5 minutes cook)
Ingredients
Graham cracker crumbs
Butter
1/4 cup plus 2 tablespoons sugar (divided)
Ice cream
Cheesecake
Strawberries
Lemon juice
Directions
Let the ice cream soften at room temperature for about 30 minutes. Meanwhile, mix graham cracker crumbs, butter, and 1/4 cup of sugar in a bowl using a fork. Press the mixture firmly into the bottom and sides of a 9-inch springform pan—use your fingers to spread it, then a flat glass to compact it evenly. Set the crust aside.
Once the ice cream is soft (not melted), cream it with a mixer (paddle attachment) or wooden spoon until smooth and creamy. Break the cheesecake into pieces and fold or beat it into the ice cream until well combined. Pour the mixture into the prepared pan and smooth the top with a spatula. Freeze to set.
For the topping, combine strawberries, the remaining 2 tablespoons of sugar, and lemon juice in a non-reactive saucepan. Warm over medium heat for 3–5 minutes, just until the strawberries break down and release juice. Chill the mixture in the refrigerator.
When ready to serve, remove the springform pan sides and transfer the frozen cheesecake to a plate. Spoon the chilled strawberry mixture over the top and serve immediately.
