Imagine a dessert that combines the creamy richness of cheesecake with the refreshing sweetness of strawberry ice cream, all wrapped in a buttery graham cracker crust. This Strawberry Ice Cream Cheesecake is a perfect blend of summer flavors, reminiscent of warm weather gatherings and family celebrations. The layers of homemade ice cream and cheesecake filling create a delightful texture, while the fresh strawberries add a burst of freshness. This dessert is not only delicious but also visually stunning, making it a showstopper at any gathering.
Ingredients
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Graham Cracker Crust:
- 10 sheets of graham crackers, crumbled
- 6 tablespoons of unsalted butter, melted
- 1 pinch of kosher salt (if using unsalted butter)
- 1/4 cup of white granulated sugar
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Strawberry Ice Cream Cheesecake Filling:
- 1⅔ cups of heavy whipping cream
- 1 can of sweetened condensed milk
- ½ cup of cream cheese, softened
- 1½ teaspoons of vanilla bean paste (or vanilla extract)
- 15-20 medium fresh strawberries
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Strawberry Swirl:
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1½ cups of fresh strawberries, diced
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¼ cup of granulated sugar
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1 tablespoon of cornstarch
- Optional Toppings:
- Fresh strawberries for decoration
- Whipped cream or fresh whipping cream
Instructions
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Prepare the Graham Cracker Crust:
- Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until the crumbs are evenly moistened.
- Press the mixture into a 7-inch springform pan, covering the bottom and halfway up the sides. Bake at 325°F for 8-10 minutes. Let it cool for 10-15 minutes, then place it in the freezer for 30 minutes.
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Make the Strawberry Ice Cream Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth. Add granulated sugar and beat well to combine. Scrape the bottom and sides of the bowl.
- Add the heavy cream and mix well to combine. Stir in milk, vanilla extract, and lemon juice (if using).
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Purée the Strawberries:
- Place about ⅔ of the strawberries in a food processor and purée them. Save the rest of the strawberries for the topping.
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Combine the Cream Mixture and Strawberry Purée:
- Gently fold ⅓ of the strawberry purée into the remaining cream mixture. Add the rest of the strawberry purée and fold it in to make strawberry cheesecake ice cream.
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Assemble the Cheesecake:
- Remove the graham cracker crust from the freezer and spoon some of the cream mixture into the pan, filling it halfway. Spread it out evenly with a spatula.
- Spoon the strawberry cheesecake ice cream over the first layer in the pan and gently spread it out. Cover and freeze for 8 hours or overnight.
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Decorate and Serve:
- Once the pie is frozen, carefully remove the cake from the springform pan. Slice the remaining strawberries and place them on top to decorate. Use a warm knife to slice pieces of the cake and serve immediately.
Top Tips
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Use Fresh Ingredients: Fresh strawberries are essential for this recipe. If using frozen berries, thaw them first and pat dry with a paper towel to remove excess moisture.
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Chill Properly: Make sure to chill the graham cracker crust in the freezer before adding the cream mixture. This helps it set properly.
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Don’t Overmix: When combining the cream cheese and sugar, avoid overmixing to prevent a dense texture.
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Freeze Correctly: Freeze the cheesecake for at least 8 hours to ensure it sets properly. If you notice any icy texture, it might be due to improper freezing time.
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Decorate Freshly: Add fresh strawberries just before serving to maintain their freshness and color.
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Experiment with Flavors: Try adding a hint of lemon zest or lemon juice to the strawberry purée for an extra layer of flavor.
Variations
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Lemon Swirl: Add a lemon swirl by mixing lemon juice with the strawberry purée before folding it into the cream mixture.
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Chocolate Graham Crust: Mix a few tablespoons of cocoa powder with the graham cracker crumbs for a chocolate twist on the crust.
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Whipped Cream Topping: Top the cheesecake with whipped cream and a sprinkle of sugar for an extra touch of sweetness.
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Fresh Fruit Layers: Alternate layers of fresh fruit like blueberries or raspberries with the strawberry ice cream for a colorful and fruity twist.
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Nutty Graham Crust: Add some chopped nuts like almonds or walnuts to the graham cracker crumbs for added texture and flavor.
Nutritional Guide
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 10 slices | 293 kcal | 17g | 34g | 5g |
Additional Nutritional Notes:
This recipe is relatively low in calories and fat, making it a healthier dessert option. The high carbohydrate content comes from the graham cracker crust and sweetened condensed milk. The protein content is moderate, primarily from the cream cheese and heavy cream. To make this recipe even healthier, consider using low-fat cream cheese and reducing the amount of sugar in the strawberry purée.
