Frozen Strawberry Mascarpone Cheesecake

This frozen cheesecake comes together quickly and then has to freeze overnight, meaning you have to make it in advance.  Pictured here without the whipped cream, which you can serve on the side or on top to make an additional layer.

Frozen Strawberry Mascarpone Cheesecake

Ingredients

• 2 cups vanilla wafers, crumbled
• 4 Tbsp. butter, melted
• 1 quart strawberries, divided
• 3/4 cup sugar
• 8 oz. mascarpone, softened
• 8 oz. cream cheese, softened
• 1 1/2 cups cream, divided
• 1 Tbsp. lemon juice

Serves 6 - 8
Cook Time: 10 minutes

Preheat oven to 350.
Crumble vanilla wafers in a food processor and combine with melted butter; pack into the bottom of a 8" or 9" springform pan and bake for 10 minutes.
Meanwhile, combine mascarpone and cream cheese in a stand mixer with the paddle attachment; beat until thoroughly combined.  Wipe your food processor out and then combine half the strawberries, the lemon juice, and the sugar until they are liquified (mostly).  Slowly pour strawberry mixture into cheese mixture and stir until combined.  
Allow crust to cool and then pour cheesecake mixture over.  Cover with aluminum foil and freeze at least overnight.  Meanwhile, whip remaining cream, top hardened cheesecake with whipped cream and return to freezer (you can also top with whipped cream just before serving or serve it on the side with your strawberries).
When ready to serve, allow to sit at room temperature for about 15 minutes (or move to the refrigerator for 30).  Use remaining strawberries to decorate top.