°1 1/2 cups (375 mL) graham cracker crumbs
°1/4 cup (60ml) melted butter
°2 tbsp. (30ml) sugar
+Glazed cheese base
°8 oz (250 g) softened Canadian cream cheese
°1/2 cup (125ml) sugar
°8 cups (2 L) strawberry ice cream
+Strawberry mint garnish
°2 c diced fresh strawberries
°1/4 cup (60 mL) chopped fresh mint
°1/4 cup (60 ml) maple syrup
In a large bowl, combine all the ingredients for the crust. Press the crust into a springform pan and freeze for 30 minutes.
In mixer bowl, cream cream cheese with sugar, beat for 2 minutes or until sugar has dissolved. Gradually add strawberry ice cream and mix well. Spread the mixture evenly over the crust. Freeze for 3 hours.
To prepare the filling, mix the strawberries with the maple syrup, mint and pepper in a saucepan. Cook over low heat for 5 minutes. Remove from heat and let cool.
Unmold the iced cake, serve in wedges with the strawberry mint garnish.