Frozen strawberry cheesecake

Ingredients:

• 2 liters of good quality strawberry ice cream
• 1 1/2 cups crisp cookie crumbs, such as graham crackers
• 6 tablespoons melted butter
• 1/4 cup plus 2 tablespoons sugar
• 1 store-bought or homemade cheesecake (18-20 cm in diameter) at room temperature
• 0.5 l of peeled and chopped strawberries
• Juice of 1/2 lemon

Preparation:

1. Let the ice cream sit at room temperature for about 30 minutes to soften. Meanwhile, combine the cookie crumbs, butter, and 1/4 cup sugar in a bowl with a fork. Pour the mixture into a 9-inch springform pan and press firmly with your fingers. Then, using the bottom of a glass, press the surface of the "cake" firmly until it forms a dense, well-compressed layer.
2. Once the ice cream is soft, beat it in a stand mixer with a pastry beater (or by hand with a wooden spoon) until soft and creamy, but be careful not to let it melt. Break the cheesecake into pieces and beat (or stir) it into the ice cream. Pour the mixture into the prepared springform pan and smooth the surface. Freeze.
3. Then, in a saucepan (enameled or stainless steel), combine the strawberries, the remaining 2 tablespoons of sugar, and lemon juice. Heat over medium heat for 3-5 minutes until the strawberries begin to release their juices. Refrigerate until cool.
4. To serve, remove the springform pan and transfer the frozen cheesecake to a serving plate. Top with strawberries and serve.