While I may not have figured out my signature summer cocktail just yet, here’s my Summer Sixteen signature dessert. I made this two weeks in a row, and considering I hardly every make the same thing twice, it automatically qualifies.
This is what’s happening in this four layer party in a pie plate:
- Graham cracker crust – Classic.
- Frozen cheesecake – I’m obsessed with this layer. It’s just cream cheese mixed with sweetened condensed milk and a bit of vanilla. It stays a bit gooey even after freezing, and I’m into it.
- Whipped cream – You can add this right before serving so it’s light and fluffy, but both times I made it I froze it too, which I loved.
- Fresh strawberry topping – So good. Fresh strawberries cooked down every so slightly with a bit of sugar, cornstarch and lemon juice into a delicious sauce.
I made this in both a pie plate and a tart pan, and liked the tart pan better. You can pop the tart right out and use a big sharp knife to easily cut clean slices, then spoon the sauce over the top. This was a hit both times I made it, and you could easily switch up the fruit sauces (blueberry! peach!), and I’ve even been thinking of a chocolate version with an Oreo cookie crust and hot fudge drizzled over the top.
Frozen Strawberry Cheesecake Pie
Source: Smitten Kitchen
1/2 cup (1 stick) butter
1 1/2 cups graham cracker crumbs
3 tbsp sugar
big pinch salt
1 pkg (8 oz) cream cheese, room temperature
1 can sweetened condensed milk
1 tsp vanilla
Whipped Cream Layer
1 cup whipping cream
1 tbsp sugar
1 tsp vanilla
1 lb strawberries, hulled and diced
2 tbsp sugar
2 tbsp water
1 tbsp cornstarch
juice of half a lemon
- Preheat oven to 350°. In a microwave safe bowl, melt the butter, then stir in the graham cracker crumbs, sugar and salt until well combined. Press into a pie plate or tart pan, and bake for 10 minutes. Let cool completely.
- For cheesecake layer, mix together cream cheese, condensed milk and vanilla with an electric mixer until smooth and well combined. Pour into cooled crust, and freeze for 6-8 hours or overnight.
- For whipped cream layer, whip cream, sugar and vanilla until soft peaks form, then spread out over top of the frozen cheesecake layer.
- For strawberry sauce, add the strawberries, sugar, water, cornstarch and lemon juice to a small saucepan, and heat over medium-low until it starts to bubble. Let simmer for 2-3 minutes, then transfer to a bowl and cool completely.
- To serve, pop the tart out of the pan, slice, and spoon strawberry sauce over each slice.