To make a delicious homemade ice cream, it’s not at all necessary have an ice cream maker at home. You can whip the cream, freeze it and it’s will be very tasty. And if you like gourmet ice cream toppings, freeze it with slices of strawberry cheesecake. For prepare a simple and quick cake-based cheesecake in advance from crackers, covered with a mass of cream cheese, and cook strawberry sauce. Whip creamy directly for ice cream cheese with cream, sour cream and sugar, adding juice and lemon zest and vanilla, and freeze, covering with a layer of chopped cheesecake and Strawberry Sauce. Cottage cheese with strawberries and pieces of cookies makes the taste of this dessert just необыкновенным. 
Time: 6hour. Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cheesecake Pieces
- 2/3 Art. chopped Graham crackers (out of 4 crackers.) + crackers for decoration
- 2 tbsp. l (30 gr.) Melted butter
- 4 tbsp. l Sahara
- 120 gr. cream cheese at room temperature
- 1/4 Art. fat cream
- 2 tbsp. l freshly squeezed lemon juice
- 0.5 tsp vanilla extract
Strawberry sauce
- 450 gr strawberries, peeled and chopped
- 0.5 tbsp. Sahara
- 1 tbsp. l corn starch
- 1 tbsp. l freshly squeezed lemon juice
Ice cream
- 240 gr. cream cheese at room temperature
- 1 and 3/4 Art. fat cream
- 1 tbsp. sour cream
- 1 tbsp. Sahara
- 1 tsp vanilla extract
- 0.5 tsp finely grated lemon peel + 1 tbsp. l lemon juice
- A pinch of salt
Recipes with similar ingredients: crackers, butter, sugar, curd cheese, cream, lemon juice, vanilla extract, strawberries, starch, sour cream, lemon zest
Recipe preparation:
- Prepare slices of cheesecake: In a medium-sized bowl mix crushed crackers with melted butter and 1 Art. l Sahara. Divide the mixture between two bowls of 1.5 tbsp. or ramekins; press to the bottom and walls of the molds. Put cream cheese in the same medium-sized bowl (don’t need it wipe); mix with a spatula. Add cream, lemon juice, vanilla and the remaining 3 tbsp. l Sahara; mix until received homogeneous mass. Put the cheese in prepared forms, cover and put in the freezer so that the cheese hardens, about 2 hours. Take the molds out of the freezer and go around with a knife Cheesecakes, put them on a cutting board and chop coarsely. Cover and place in the freezer until ready to use.
- Make Strawberry Sauce: Meanwhile, in a saucepan medium-sized mix strawberries with corn starch and sugar, then add lemon juice and 1 tbsp. water. Bring to boil and cook, stirring occasionally until the mixture becomes thick and shiny, about 30 minutes. (You should be able to approximately 1 and 2/3 Art. Sauce cook a little if necessary longer to make it thicker.) Pour into a small bowl and refrigerate.
- Ice cream: In a food processor, mix the heavy cream, cream cheese, sour cream, sugar, vanilla, zest and lemon juice and salt; should get a very dense lush mass. Lay out shallow ice cream, strawberry sauce and sliced cheesecake 2 liters., leaving ¼ Art. sauce for serving. Cover plastic film, pressing it to the surface; freeze at least 3 hours. Before serving, leave the ice cream for 20 minutes at room temperature. Arrange in a bowl, pour strawberry sauce and sprinkle with the remaining crackers.
