I'm baaaaack! I'm finally in the kitchen and it feels good to cook again. Yesterday was family day and we spent the day outside playing with our girls. My little Jordyn was jumping on the trampoline with her big sisters. They had a blast and nobody got hurt!
My hubby and I researched planting apple trees in our backyard. Our local nursery didn't have Granny Smith apple trees in stock yet, so we will hopefully get them planted next weekend. I can't wait until we get to pick apples out of our own backyard since I absolutely love making apple desserts.
My hubby smoked a brisket and ribs, and the whole neighborhood was filled with the smell of BBQ. I made a pasta salad and baked beans to go with the meat. I made this dessert early in the afternoon and let it set up in the freezer to have after dinner.
This dessert is simply amazing! It's so easy to make and requires just a few ingredients. You do have to plan ahead as it takes time to set up. This dessert consists of store bought strawberry ice cream, frozen store bought cheesecake, and a simple homemade sweet graham cracker crust. Top it with a fresh strawberry sauce and it's done.
1/2 gallon Blue Bell strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 T unsalted butter, melted
1/4 cup sugar
1 Sara Lee frozen cheesecake, partially thawed
1 lb fresh strawberries, hulled and cut into pieces
1/2 lemon, juiced
2 T sugar
1 tsp vanilla
Set the ice cream and cheesecake out at room temperature for 30 minutes to soften. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture into a 9-inch springform pan along the bottom and halfway up the sides. Use a glass or metal measuring cup to press and pack the mixture tight.
When the ice cream has softened, place in a large stand mixer with a paddle attachment. Mix until soft and creamy, but not melted.
Remove the thawed cheesecake to a cutting board. Cut into 1/2 inch cubes and add to softened ice cream. Use a large spatula or spoon to gently fold cheesecake into the ice cream. Pour mixture into graham cracker crust. Cover with plastic wrap and place in freezer to set up.
Make the strawberry sauce by adding all ingredients to a small sauce pan. Cook over medium heat for 5 minutes. Pour into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
To serve, remove the sides of the springform pan and put the frozen cheesecake on a plate. Cut into slices and top with strawberry sauce. Enjoy!
Adapted from Tyler Florence
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