Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup strawberry jam
Special equipment needed:
- 9-inch springform pan
- Ice cream maker
- Plastic wrap
Step-by-step instructions:
1. In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
2. In a saucepan, combine the chopped strawberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat until the strawberries have broken down and the mixture has thickened, about 10 minutes. Let cool.
3. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and beat until stiff peaks form.
4. Pour half of the cream cheese mixture over the graham cracker crust. Spoon half of the strawberry jam over the cream cheese mixture. Repeat with the remaining cream cheese mixture and strawberry jam.
5. Freeze the cheesecake ice cream bomb for at least 6 hours or overnight.
6. To serve, remove the cheesecake ice cream bomb from the springform pan and wrap it tightly in plastic wrap. Let it sit at room temperature for 10-15 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Freezing time: 6 hours or overnight
5. Temperature:
Cook over medium heat.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 540
Total fat: 40g
Saturated fat: 24g
Cholesterol: 130mg
Sodium: 250mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugars: 34g
Protein: 5g
Substitutions for ingredients:
- You can use any type of berry jam instead of strawberry jam.
- You can use a gluten-free graham cracker crust if desired.
Variations:
- You can use different types of fruit instead of strawberries, such as raspberries or blueberries.
- You can add chocolate chips or chopped nuts to the cheesecake ice cream mixture for added texture.
Tips and tricks:
- Make sure the cream cheese is softened before beating it with the powdered sugar and vanilla extract.
- Let the strawberry mixture cool completely before adding it to the cheesecake ice cream mixture.
- Use a sharp knife to slice the cheesecake ice cream bomb.
Storage instructions:
Store the cheesecake ice cream bomb in the freezer, wrapped tightly in plastic wrap, for up to 1 week.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the cheesecake ice cream bomb on a platter with fresh strawberries and whipped cream.
Garnishes:
Fresh strawberries and whipped cream.
Pairings:
Serve the cheesecake ice cream bomb with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the cheesecake ice cream bomb is too soft, freeze it for a few more hours.
- If the graham cracker crust is too crumbly, add more melted butter to the mixture.
Food safety advice:
Make sure to wash the strawberries before using them in the recipe.
Food history:
Cheesecake ice cream bombs are a popular dessert that combines the creamy texture of cheesecake with the refreshing taste of ice cream.
Flavor profiles:
The cheesecake ice cream bomb has a sweet and tangy flavor from the cream cheese and strawberries, with a crunchy graham cracker crust.
Serving suggestions:
Serve the cheesecake ice cream bomb as a dessert for a summer barbecue or dinner party.
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