Frozen Strawberry Cheesecake Food

FROZEN STRAWBERRY CHEESECAKE

Frozen Strawberry Cheesecake image

Store-bought ingredients become something entirely new and unexpected when you put them together this way.

Provided by Tyler Florence

Categories dessert

Time 45m

Yield 8 slices of cheesecake

Number Of Ingredients 7

Ingredients

1/2 gallon good-quality strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
1 8- or 9-inch store-bought cheesecake, at room temperature
1 pint strawberries, hulled and quartered
Juice of 1/2 lemon

Steps:

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.
When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.
Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill.
When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.

FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT

Fat Free Strawberry Cheesecake Frozen Yogurt image

Make and share this Fat Free Strawberry Cheesecake Frozen Yogurt recipe from Food.com.

Provided by yogiclarebear

Categories Frozen Desserts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups plain fat free Greek yogurt
8 ounces fat free cream cheese
10 ounces fresh strawberries
1/2 cup Splenda granular, sugar substitute
1/2 teaspoon stevia powder
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

Place all ingredients in a food processor and process until smooth.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
Place in airtight containers and freeze to desired consistency!
NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

Nutrition Facts : Calories 155.7, Fat 1, SaturatedFat 0.5, Cholesterol 9.2, Sodium 493.3, Carbohydrate 19.9, Fiber 1.4, Sugar 16.3, Protein 16.4

FROZEN STRAWBERRY CHEESECAKE

Frozen Strawberry Cheesecake image

This one is so easy because it starts off with a store bought cheesecake and ice-cream. From Tyler Florence's show "How to Boil Water".

Provided by cookiedog

Categories Frozen Desserts

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar, plus
2 tablespoons sugar
1 store-bought cheesecake, room temperature (8 or 9 inch)
1 pint strawberry, hulled and cut into pieces
1/2 lemon, juice of

Steps:

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. 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. Set aside.
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. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
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. Stick that into the refrigerator to chill.
When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

Nutrition Facts : Calories 447.8, Fat 21.4, SaturatedFat 12.6, Cholesterol 61.2, Sodium 236.3, Carbohydrate 61.6, Fiber 2.5, Sugar 16.4, Protein 5.7

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