Best Strawberry Cheesecake Milkshake Recipes
STRAWBERRY CHEESECAKE MILKSHAKE
Steps:
- In a blender, combine the 1 pound strawberries with the strawberry jam, agave, and lemon juice. Blend until smooth, 20 to 30 seconds, then transfer to a container. (The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.)
- In the blender, combine 1 cup of the strawberry sauce with the milk, cream cheese, ice cream and the remaining 4 strawberries. Blend on high speed until smooth.
- For each serving, add 1/4 cup of the remaining strawberry sauce to a 12-ounce glass; swirl the sauce around base of glass. Fill to the top with the ice cream mixture. Drink immediately.
STRAWBERRY CHEESECAKE MILKSHAKE
What could possibly be better than a strawberry milkshake? A strawberry cheesecake milkshake! The cream cheese, which has a tang of its own that's enhanced by the lemon zest, helps make this milkshake as thick as, well, concrete (the very apt Missouri term for a milkshake). If the idea of frozen strawberries hits you as totally counter to your locavore sensibilities, know that they are another secret to a milkshake thick enough to eat with a spoon, and if you grow your own or buy them at the farmers' market, we urge you to freeze them for this shake. You'll find the directions in the Cooks' Notes at the end of the recipe. Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Bacon-Cheddar Burgers with Caramelized Onions and Homemade French Fries with Five Dipping Sauces.
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Non-Alcoholic Blender Berry Dairy Fruit Dessert No-Cook Vegetarian Kid-Friendly Quick & Easy Cream Cheese Strawberry Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (12-ounce) servings
Number Of Ingredients 6
Steps:
- In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.
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