Frozen Strawberry Cheesecake

1. 1

   Set the ice cream out at room temperature to soften for about 30 minutes.

2. 2

   Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl.

3. 3

   Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.

4. 4

   Set aside.

5. 5

   When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted.

6. 6

   Break the cheesecake into pieces and beat or fold it into the ice cream.

7. 7

   Pour the mixture into the prepared springform pan and smooth the top.

8. 8

   Put that in the freezer to set.

9. 9

   Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes.

10. 10

    Stick that into the refrigerator to chill.

11. 11

    When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate.

12. 12

    Spoon the strawberries over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.