Frozen Strawberry Cheesecake

 My in-laws came up for this Labor Day weekend to visit, tour DC and to celebrate my father-in-law's birthday. I wanted to make him a birthday cake that was out of the "traditional" birthday cake realm. This cake was super easy to make (with a few minor glitches here and there), and everyone loved it! It's a great dessert for the warm weather, and a great dessert for the summer (strawberry season!)

I got this recipe from Food Network Star, Tyler Florence (he's on the Great Food Truck Race).

Frozen Strawberry Cheesecake

What you will Need:

• 2 (48-oz) containers of strawberry ice cream
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup plus 2 tablespoons sugar
• 1 (6-inch) cheesecake, room temperature (no crust)
• 1 pint strawberries, hulled and cut into pieces
• Juice of 1/2 lemon

What to Do:

1. Set the ice cream out to soften for about 30 minutes (Soften but not melted). Meanwhile, miz graham cracker crumbs, butter and 1/4 cup sugar. Press mixture over the bottom and partly up the sides of a 9-inch spring-form pan. Set aside.
2. When the ice cream has softened, cream it with a wooden spoon until soft but not melted. Break the cheesecake up into pieces and beat into the ice cream. Pour the mixture into the spring-form pan and smooth the top (do not fill TOO full). Put in the freezer to set (I let mine set over night).
3. Combine strawberries, remaining 2 tablespoons of sugar and lemon juice in a non-reactive saucepan. Warm over medium heat for 3-5 minutes. Put in the refrigerator to chill.
4. To serve, remove the sides from the spring-form pan and place the cheesecake on a plate. Top with Strawberries!

Remember those glitches I talked about? Make sure to remember to put it BACK in the refrigerator after serving (if there's leftovers) - it may or may not have started to melt all over the counter after serving

Enjoy!