This Strawberry Frozen Cheesecake Layer Cake has it all, sponge cake, strawberry sorbet, cheesecake ice-cream filling and it’s all adorned with blowtorched meringue and fresh strawberries. This is a real showstopper dessert that will lift the spirits of anyone in need of a treat.
Strawberry Frozen Cheesecake Layer Cake Recipe
Serves 10
Ingredients:
500g store-bought plain sponge cake
1L store-bought strawberry sorbet, softened
250g strawberries, hulled and chopped, plus extra to serve
¼ cup caster sugar
250g cream cheese, chopped and softened
2L vanilla ice cream, softened
⅓ cup egg whites (approximately 3 large egg whites)
1 cup caster sugar
½ tsp cream of tartar
Icing sugar, to dust
Method:
Trim the sponge cake and place in the base of a lightly greased 22cm (base measurement) round springform tin lined with non-stick baking paper. Scoop the sorbet into the tin and smooth the top. Freeze for 1 hour, or until set.
To make the cheesecake ice-cream filling, place the strawberries and sugar in a medium non-stick frying pan over medium heat. Cook, stirring, for 2-3 minutes or until softened and strawberries have broken down. Refrigerate until cold.
Place the cream cheese and strawberry mixture in a food processor and process until smooth. Add the ice cream and process until smooth. Spoon onto the strawberry layer, smoothing the top and return to the freezer for 4 hours (or overnight) until frozen and set.
Place the egg whites in the clean bowl of a standing mixer fitted with a whisk attachment, and whisk on high speed until soft peaks form. Gradually add ¾ cup sugar and continue to whisk until the sugar is completely dissolved. Place the remaining sugar, cream of tartar and ¼ cup water in a saucepan over medium heat. Stir to dissolve the sugar. Bring to the boil and cook for 4 minutes, or until the syrup reaches 121°C on a sugar thermometer. With the mixer still whisking, gradually pour the hot syrup into the meringue. Whisk until the meringue is cool.
Remove the ice-cream cake from the tin. Spoon the meringue on top of the cake, and using a blowtorch, torch the meringue. Dust with icing sugar and serve with strawberries.
Smart Tip:
To soften sorbet and ice cream, scoop into the bowl of an electric stand mixer and mix on slow with the paddle attachment until smooth. Increase speed and mix for 1 minute or until soft and smooth.
