½cupEdy's Old Fashioned Vanilla Frozen Custardthawed
Remaining Edy's Old Fashioned Vanilla Frozen Custard
15fresh strawberrieshulled and halved
Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
If you want to make this step easier, feel free to buy your biscuits. Mine are homemade.
In a bowl, add in the flour, sugar, baking powder, baking soda and salt. Stir to combined.
Add the milk and vinegar in a cup and let sit while you blend in the cold butter.
Using a pastry cutter, cut the cold butter into the flour until all the butter is pretty fine. Small balls are fine.
Add the vinegar and milk mixture into the flour. Give it a stir until most of the flour is absorbed.
Turn the biscuit mix onto a clean floured surface. Give the biscuit mix 10 to 15 turns into the flour.
Pat the biscuit dough down. Cut out the biscuits.
Knead once or twice to get another nice ball of dough and pat it down. Cut out the remaining of the biscuits. I got 6.
Place the biscuits on the prepared baking pan. Place in the oven and bake for 14 minutes or until golden brown. Let cool.
Prepare the 2 cups of fresh strawberries and set aside.
In a medium saucepan, add in the sugar and cornstarch. Whisk until combined.
Add in the 2 cups of strawberries. Turn on medium heat and mash the strawberries to help release the juice.
Once the sauce starts boiling, let it boil until thick, about 2 minutes.
Remove from the heat and add in the 1/3 cup of diced strawberries. Stir.
Place in a bowl, cover with plastic wrap and let cool. You can speed up the process of cooling off the sauce by placing it in the freezer. I left mine in for about 45 minutes.
Preheat oven to 325 degrees.
In a large bowl, add in the graham cracker crumbs, sugar, and butter, Place in the microwave for 1 minute. The butter should be melted. Stir until it looks like wet sand.
Press the graham crackers into a 10 inch spring form pan. I pressed my crumbs up the sides of the pan. You can make an extra thick crust and just keep it on the bottom of the pan.
Place in the oven and bake for 15 minutes until the edges are golden brown.
Remove from the oven and cool.
In a large mixing bowl, add in the cream cheese and sugar. Beat until combined.
Add in the eggs one at a time and mix until incorporated. Scrape the sides and bottom to make sure everything is incorporated.
Add in the sour cream, vanilla, and melted frozen custard. Mix until combined.
Place enough of the cream cheese mixture into the cooled graham cracker crust to cover the bottom.
Add in 1 biscuit that has been cut up into small squares.
Drizzle all of the strawberry sauce over top of the biscuits.
Add the remaining cream cheese mixture on top of everything. Give it a tap to help the cream cheese fill all the crevices and not form air bubbles.
Wrap the spring form pan with the extra wide heavy duty tin foil. This will prevent the hot water bath from seeping into the cheesecake.
Fill a slightly larger pan than the 10 inch spring form pan with 2 to 3 inches of hot water. Place this pan into the oven.
Place the cheesecake inside the pan that is already in the oven. Bake the cheesecake at 325 for 1 hour and 10 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 2 and half hours and then placed it in the fridge.
While the cheesecake is chilling, make the biscuit croutons. You can do this by cutting up 1 biscuit. Rolling it in 2 teaspoons of olive oil and baking in an oven at 350 degrees for 15 - 17 minutes until golden brown.
You'll want to prepare the strawberries as well. Place the hulled and halved strawberries in a dish with the sugar. Stir. Cover and let sit until the cheesecake is ready to be topped with the frozen custard.
Remove the frozen custard from the freezer to thaw slightly. This will make it more spreadable when topping the cheesecake with it. I let mine thaw for about 30 minutes.
Once the cheesecake is chilled, scoop the remaining frozen custard onto the top of the cheesecake. Spread it out evenly.
Place in the freezer to set up. I would recommend it setting up at least an hour.
Once the ice cream is set up, remove it from the spring form pan. You may need to use a knife to release the sides from the pan. Top the cheesecake with the biscuit croutons and fresh strawberries. Cut and serve immediately!