Strawberry cheese Cream Icebox Cake
A classic “revisited”, this cheesecake is served frozen with a garnish of fresh strawberries and mint.
- INGREDIENTS :
° 1 1/2 c graham crumbs cracker
° 1/4 c (60 mL) melt butter
° 2 tbsp (30 ml) sugar
Frozen cheese base
° 8 oz (250 g) Canadian cheesecream, softened
° 1/2 c (125 mL) sugar
° 8 cups (2 L) strawberry ice cream
Strawberry mint garnish
° 2 cups (500 mL) cubed fresh strawberries
° 1/4 cup (60 mL) chopped fresh mint
° 1/4 cup (60 mL) maple syrup
- PREPERATION :
In a large bowl, combine all the ingredients for the crust. Press crust to springform pan also freeze for 31 min .
In blender bowl, cheese cream with sugar, beat for 2 min dissolved. Gradually adding strawberry ice cream & blend well. Spread the preparation evenly over the crust. Freeze for 3 hours.To prepare filling, mix strawberries with maple syrup, mint & pepper in saucepan. Cooking on low heat for 5 min. Removing from heat also permit cool.
Un-mould iced cake, serving in wedges with strawberry mint filling.