Frozen Strawberry Cheesecake Croquettes Recipes

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FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

Provided by Tyler Florence

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

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

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.

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

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.

FROZEN STRAWBERRY CHEESECAKE CROQUETTES



Frozen Strawberry Cheesecake Croquettes image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 24 pieces

Number Of Ingredients 11

1 pound cream cheese, at room temperature
1 lemon, zested and juiced
1 teaspoon pure vanilla extract
2/3 cup sugar
1/4 cup sour cream
1 tablespoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream, whipped
12 strawberries, green tops removed
1 cup crushed vanilla wafers or graham cracker crumbs
1 cup ground walnuts

Steps:

  • Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth. Mix in the sour cream. Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes. Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve. Quickly mix into the cream cheese mixture. Fold the whipped cream into the cream cheese mixture.
  • Pour 1/2-inch of this filling into each of 24 ice-cube compartments. Freeze 15 minutes to firm up. Meanwhile, cut the strawberries in half. Place a strawberry half in each compartment. Pour the filling over the berries to cover and fill each compartment to the top. Freeze at least 3 to 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.)
  • Stir together the crushed wafers and walnuts on a plate. When ready to serve, pop out the croquettes and roll in the crumb coating. Place in frilled paper cups or stick each one with a toothpick, and serve.

FROZEN STRAWBERRY CHEESECAKE



Frozen Strawberry Cheesecake image

Looking for a delicious dessert? Then check out this frozen cheesecake made with a crunchy crust and a delightful strawberry filling, garnished with fresh strawberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h15m

Yield 9

Number Of Ingredients 14

2 tablespoons butter or margarine, melted
1/2 cup old-fashioned oats
1/4 cup finely chopped walnuts
3 tablespoons ground flaxseed or flaxseed meal
2 tablespoons shredded coconut
2 tablespoons whole wheat flour
1/8 teaspoon ground cinnamon
Dash salt
1 box (3.4 oz) instant cheesecake pudding and pie filling mix
1 cup milk
2 cups vanilla reduced-fat ice cream, softened
1 cup chopped fresh strawberries (5 oz)
1 pint (2 cups) strawberry sorbet, softened
5 fresh strawberries, cut in half, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake about 10 minutes or until golden brown. Cool completely, about 30 minutes.
  • In large bowl, beat pudding mix and milk with wire whisk until smooth. Gently stir in ice cream with wire whisk until smooth. Stir in chopped strawberries. Pour mixture into cooled crust. Freeze 2 to 3 hours or until firm.
  • Spread sorbet evenly over ice cream. Freeze 2 hours.
  • Remove from freezer 10 minutes before serving. Cut into wedges. Garnish each wedge with strawberry half.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 0 g

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