Ingredients

The following ingredients have 4 Servings
  • 2 cups fresh or frozen (thawed) strawberries
  • 1 cup sugar
  • 18 ounces cream cheese (softened)
  • 1.5- quart vanilla ice cream (softened)
  • Additional berries plus whipped cream for garnish
  • 2 cups small pretzels
  • 2 tablespoons brown sugar
  • 1/4 cups unsalted butter (melted)

Instruction

  • Begin by lining the bottom of an 8-inch springform pan with parchment paper. Set aside.
  • Place the pretzels in a food processor. Pulse until they resemble sand. (Alternatively, you can place the pretzels in a plastic sealable plastic bag and smash them repeatedly with a rolling pin.)
  • Add the finely crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine. Spoon this mixture into the prepared springform pan and press the mixture down with your fingers to form an even layer of crust. Freeze for 30 minutes.
  • Place the strawberries in a small saucepan over medium heat. Cook for 3-5 minutes or until the berries start to break down. You can speed up the process by crushing the berries with the back of a spoon. Remove the cooked strawberries from heat and strain them through a fine sieve into a bowl. Use a spatula or a spoon to push through as much of the liquid as possible. Discard the leftover pulp from the sieve. Set aside the strawberry liquid to cool.
  • Beat the cream cheese and sugar in a large bowl until well-blended. Add the ice cream and mix well. Fold in the strawberry puree.
  • Pour this mixture over the prepared crust and freeze the cheesecake for 4 hours or until firm.
  • Remove the cheesecake from the freezer about 30 minutes before serving. Garnish with fresh berries and whipped cream.