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Creamy Homemade Strawberry Cheesecake Gelato

strawberry cheesecake gelato - featured image

A rich and creamy gelato combining the tangy flavor of cheesecake with fresh strawberry puree, perfect for a refreshing homemade dessert.

Ingredients

Scale
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • ½ cup (100g) granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 8 ounces (225g) cream cheese, softened to room temperature
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a blender or food processor, combine the chopped strawberries, granulated sugar, and lemon juice. Blend until smooth, about 30 seconds. For seedless gelato, press the puree through a fine mesh sieve. Set aside.
  2. Soften the cream cheese to room temperature. Place it in a mixing bowl and whisk vigorously until creamy and lump-free.
  3. Gradually whisk in the whole milk and heavy cream into the cream cheese until the mixture is smooth and uniform. Add vanilla extract and a pinch of salt. The mixture should be silky and pourable.
  4. Gently fold the strawberry puree into the cream cheese base. For a marbled effect, do not fully blend; for uniform pink gelato, mix completely.
  5. Cover the bowl and refrigerate the gelato base for at least 2 hours or overnight to chill and thicken.
  6. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions, about 20-30 minutes, until soft-serve consistency is reached.
  7. Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.

Notes

Let cream cheese soften fully to avoid lumps. Chill the base thoroughly before churning for best texture. Avoid over-churning to prevent iciness. For seedless gelato, strain strawberry puree through a fine mesh sieve. Frozen strawberries can be used if thawed and drained properly.

Nutrition

Keywords: strawberry cheesecake gelato, homemade gelato, creamy dessert, summer dessert, easy gelato recipe