Frozen Cheesecake

Thanks to Rivky Koenig, author of Crafting Jewish, and Artscroll for sharing this recipe!

This no-bake cheesecake tastes like ice cream and cheesecake mixed together. Who could think of a better combination?

You can bake the crust yourself or save time by using a purchased graham-cracker pie crust and skip steps 1 – 6.

Ingredients:

9 double graham crackers and 1/3 cup butter, softened, or 1 purchased graham-cracker pie crust
8 ounces whipped cream cheese
½ cup farmer’s cheese
½ cup vanilla yogurt
½ cup sugar
1 teaspoon vanilla sugar
1 pint strawberries or fruit and berries of your choice

Directions:

1. Preheat the oven to 350°F.
2. Place the graham crackers in the food processor and blend on high until finely ground. Or, place graham crackers into a heavy-duty ziplock bag and crush with a rolling pin.
3. Place the graham cracker crumbs into the large bowl. Add the softened butter.
4.Mix the butter and graham cracker crumbs with a spoon (or rub together with your fingers) until combined.
5. Press the graham cracker mixture into the bottom and up the side of the pie pan or tart pan.
6. Bake for 10 minutes. Remove the pie shell from the oven and let cool.
7. Place whipped cream cheese, farmer’s cheese, yogurt, sugar, and vanilla sugar into the mixer bowl. Beat at low speed until all ingredients are combined. Increase speed to high and beat until the mixture is smooth and fluffy.
8.  Pour the mixture into the prepared or purchased pie crust and smooth with the spatula.
9. Cover with aluminum foil and freeze until firm.
10. Remove the pie from the freezer and thaw for one hour before serving.
11. Wash the strawberries well and cut off the green tops.
12. Slice the strawberries and arrange the slices around the top of the cheesecake. You can use other fruits or berries of your choice.

Estimated prep time: 1 hour plus freeze time
Baking time: 10 minutes
Dairy
Yield: 8 servings

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