Strawberry Cheesecake

What is it?

Cheesecake as an ice cream flavour is really about acidity. Cream cheese is soured, and that tang is the only thing separating a cheesecake from sweetened cream, so a frozen version has to carry the sourness or it's a vanilla with a different name on the tub. Which is why strawberry is the fruit it's almost always paired with. Strawberry brings acid of its own but in a different register, fruity instead of lactic, so the two read as distinct rather than doubling up. Cold works on the two unevenly. Low temperature blunts sweetness more than it blunts sourness, so a cheesecake ice cream has to carry enough sugar to survive the freezer without the tang disappearing along with it.