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Tuesday, June 28, 2016

Ice Box Cheesecake with Berries

Okay, the summer heat has finally appeared here in the Northeast, which prompts me to find ways to cook without actually cooking.  

You understand what I mean, right?

This ice box cake fits the bill.  There's no cooking at all--just layers of graham crackers and a cream cheese/whipped cream mixture.  Topped with berries.

Make this ASAP, while berries are still in season!!

Today's Playlist
  • "Rag and Bone"...The White Stripes
  • "Rollover D.J."...Jet
  • "Someday"...The Strokes
  • "In One Ear"...Cage the Elephant
  • "Holiday"...Green Day
  • "Everybody Talks"...Neon Trees

Ice Box Cheesecake with Berries (10 to 12 servings)
  • 14 graham crackers (full-size, with 4 sections)
  • 3 cups whipping cream
  • 8 oz cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 cups assorted berries
Line a 9" x 13" baking pan with half the graham crackers, in a single layer.  Break them to fit if you need to--you will be covering them with the whipped cream so nobody will ever know if they're not straight and perfect!

Whip the cream in the bowl of your mixer with the whisk attachment until stiff peaks form, about 2 minutes.  Add the confectioners sugar and vanilla extract and whip until completely incorporated and fluffy.

Add the cream cheese (cut into 1" chunks) and whip until it is thoroughly mixed and smooth, with no lumps (about 3 minutes).  Test it to be sure there are absolutely no little lumps hiding in there!

Spread half of the cream mixture over the graham crackers which you've already layered into the pan.  Top the cream with another layer of graham crackers, then spread this layer of graham crackers with the remaining cream.  Top with the berries.  Refrigerate for at least one hour to enable the graham crackers to soften.


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