Strawberry Cream Cheese Icebox (Print Version)
# Ingredients:
→ Strawberry Filling
01 -
3.5 cups strawberries, fresh or frozen, thinly sliced (about 400g)
02 -
1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
03 -
1 tablespoon orange juice
04 -
¼ cup plus 2 tablespoons granulated sugar (75g)
05 -
1 pinch kosher salt
→ Cream Cheese Filling
06 -
2 cups heavy cream (480ml)
07 -
8 ounces cream cheese (225g), softened
08 -
½ cup plus 2 tablespoons confectioners' sugar (75g)
09 -
1 teaspoon orange juice
10 -
½ teaspoon pure vanilla extract
11 -
1 pinch kosher salt
→ Base
12 -
15 graham cracker sheets (about 225g)
# Instructions:
01 -
In a small bowl, mix 1 heaping tablespoon cornstarch with 1.5 tablespoons water until thin and watery. Combine 3.5 cups sliced strawberries, 1 tablespoon orange juice, sugar, and salt in a saucepan over medium heat. Cook, stirring constantly until sugar dissolves and liquid appears.
02 -
Re-stir the cornstarch solution and add to the strawberry mixture. Cook for 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and cool for 30 minutes at room temperature, then refrigerate for at least 30 minutes.
03 -
In a large bowl, whip the heavy cream until soft peaks form. Refrigerate while preparing the cream cheese mixture.
04 -
Beat cream cheese in a large bowl until smooth and creamy, about 2 minutes. Add confectioners' sugar, orange juice, vanilla extract, and salt. Beat on medium speed until completely smooth with no lumps.
05 -
Gently fold the cream cheese mixture into the whipped cream until fully incorporated to create the cheesecake filling.
06 -
Line a 9 x 5 loaf pan with parchment paper. Create a base layer with graham crackers, breaking them as needed to cover the bottom completely.
07 -
Spread 1 cup of the cream cheese mixture evenly over the graham crackers. Carefully spread ½ cup of strawberry filling on top, being gentle to avoid mixing the layers.
08 -
Add another 1 cup of cream cheese mixture over the strawberry layer. Place another layer of graham crackers, followed by 1 cup cream cheese mixture and ½ cup strawberry filling.
09 -
Spread ½ cup cream cheese mixture over the strawberry layer. Add a final layer of graham crackers, topped with the remaining ½ cup cream cheese mixture. If desired, sprinkle crushed graham crackers on top.
10 -
Cover the pan carefully with plastic wrap or foil, ensuring it doesn't touch the top layer. Freeze for 6 hours before serving. Reserve remaining strawberry filling for garnish when serving.
# Notes:
01 -
The dessert can be made up to 3 days in advance and kept frozen until ready to serve.
02 -
For best results, allow the cake to thaw for 15-20 minutes before slicing and serving.
03 -
The reserved strawberry filling makes an excellent garnish when plating individual slices.