Cheesecake Strawberry Gelato Recipe

Prepare strawberries

Place 1.5 cups hulled and quartered strawberries and 0.5 cup granulated sugar in a blender or food processor. Purée until smooth but slightly textured, about 20–30 seconds. Transfer purée to a bowl, stir in 1 tablespoon lemon juice, cover, and chill in the refrigerator while you make the custard (at least 20 minutes).

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until small bubbles form at the edges and steam rises (don’t boil), about 5–7 minutes.

Temper egg yolks

Whisk 4 egg yolks in a medium bowl until smooth. Slowly pour about 1/3 of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, stirring constantly.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C) and reaches a light custard consistency, about 6–8 minutes. Do not let it boil.

Finish base

Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt. Slowly whisk in the chilled strawberry purée until well combined. Taste and adjust sweetness if needed (add up to 1–2 tablespoons sugar if you prefer sweeter). Cool the mixture to room temperature, then strain through a fine-mesh sieve into a clean bowl to remove seeds and any cooked egg bits. Cover and chill thoroughly in the refrigerator for at least 3 hours or overnight until very cold.

Churn

After the base is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve gelato consistency, usually 20–30 minutes. While churning, proceed to prepare the cream cheese swirl and graham crumble.

In a medium bowl, beat 6 oz softened full-fat cream cheese with 3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon lemon zest until smooth and spreadable. If too thick, loosen with 1–2 teaspoons heavy cream. Transfer the cream cheese mixture to a small piping bag or a bowl for spooning.

Combine 3 tablespoons graham cracker crumbs, 1 teaspoon melted unsalted butter, 1 teaspoon light brown sugar and a pinch of salt in a small bowl. Stir until evenly moistened and clumps form. Set aside.

Spoon one-third of the churned gelato into a loaf pan or airtight container. Dot with half of the cream cheese mixture in small spoonfuls and sprinkle about one-third of the graham crumble over the layer. Repeat layering once more (gelato, remaining cream cheese, and another third of crumbs). Top with the remaining gelato and finish by swirling the remaining cream cheese across the surface with a knife to create ribbons. Sprinkle the remaining graham crumble and optional chopped strawberries and extra crumbs on top for garnish.

Freeze and set: Cover the container with plastic wrap or an airtight lid and freeze for at least 4 hours, preferably overnight, to firm up to a scoopable gelato texture. If frozen very hard, let sit 5–10 minutes at room temperature before scooping.

Serve: Scoop gelato into bowls or cones. For a plated dessert, add a spoonful of extra chopped strawberries and a light sprinkle of graham crumbs. Gelato will keep well in the freezer for up to 2 weeks; press a piece of parchment directly on the surface before sealing to minimize ice crystals.