Okay, so today I tried making a strawberry cheesecake ice cream cake, and let me tell you, it was quite the adventure. I started by gathering all my ingredients. For the crust, I got some graham cracker crumbs, a stick of butter, some sugar, and a dash of cinnamon. I think I was out of cinnamon, honestly, I just used more sugar instead of cinnamon.
I smashed those crackers until they were all fine and crumbly, then I melted the butter and mixed it with the crumbs, sugar, and the cinnamon, which I already said I don’t have. I pressed this mix into the bottom of a pan, making sure it was nice and even. Then, I popped it into the freezer to let it set while I moved on to the filling.
For the filling, I needed frozen strawberries, a bit of cornstarch, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, and a couple of eggs. It seemed like a lot, but I was committed. I took out my stand mixer and threw in the cream cheese, some sugar, lemon juice, vanilla, and a pinch of salt. I mixed it all at low speed until it formed this thick, smooth paste. That was a workout, let me tell you. My stand mixer is old.

- graham cracker crumbs
- butter
- sugar
- cinnamon
- frozen strawberries
- cornstarch
- cream cheese
- sweetened condensed milk
- lemon juice
- vanilla extract
- eggs
Next, I cooked the strawberries with cornstarch until they got all thick and syrupy. It was kind of a mess, but it smelled amazing! I let that cool down a bit before carefully folding it into the cream cheese mixture. I also added the condensed milk and eggs, making sure everything was well combined. I poured this strawberry cheesecake mix over the crust I had chilling in the freezer.
Then came the hard part—waiting. I had to freeze the whole thing for at least four hours, but I ended up leaving it overnight, just to be sure. The anticipation was killing me, but I knew it would be worth it.
Serving Time
Finally, the next day, I took the cake out of the freezer. I let it sit for a few minutes to soften up a bit, then I sliced it up. I used a sturdy plate because this thing was heavy! I added some fresh strawberries on top for garnish and it looked pretty impressive, if I do say so myself.
I served it to my family, and it was a hit! They all loved the combination of the creamy cheesecake and the refreshing strawberry flavor. Even my picky little brother had seconds. It was definitely a bit of work, but seeing their happy faces made it all worth it. Plus, now I have a new dessert to add to my recipe book.
I learned a few things from this little experiment. First, make sure you have all your ingredients before you start. Also, patience is key when you’re dealing with frozen desserts. And lastly, it’s always a good idea to have some help in the kitchen, especially when you’re tackling a multi-step recipe like this one. I am too tired to clean the kitchen today.
All in all, it was a successful baking day. I might try different flavors next time, maybe blueberry or mango. The possibilities are endless when it comes to cheesecake ice cream cake!
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