FROZEN STRAWBERRY CHEESECAKE

By charlotteh371

Serves 12 to 15

Ingredients

• 2 (48-oz.) containers strawberry ice cream
• 1 1/2 cups graham cracker crumbs
• 6 tbsp. butter, melted
• 1/4 cup plus 2 tbsp. sugar
• 1 (6-in.) store-bought cheesecake, room temperature
• 1 pint strawberries, hulled and cut into pieces
• Juice of 1/2 lemon

Preparation

Step 1

1. Set ice cream out to soften for about 30 minutes. Meanwhile, mix graham cracker crumbs, butter, and ¼ cup sugar. Press mixture over the bottom and partly up sides of a 9-in. spring-form pan. Set aside.

2. When ice cream has softened, cream it with a wooden spoon until soft but not melted. Break cheesecake into pieces and beat or fold into ice cream. Pour mixture into pan and smooth the top. Put in freezer to set.

3. Combine strawberries, remaining 2 tbsp. sugar and lemon juice in a nonreactive saucepan. Warm over medium heat, 3 to 5 minutes. Chill.

4. To serve, remove sides of spring-form pan and place cheesecake on plate. Top with strawberries.