Frozen Cheesecake

    4 hours 30 min

    Using a springform cake tin gives this dessert a slightly more finished look, but it will work just as well made in a bowl or plastic container; in which case scoop the cheesecake into bowls and serve. You can find this recipe and lots more desserts in my book "One More Slice" (see footnote for more details).

    Leila Lindholm

    1 person made this

    Serves: 8 

    • 4 free-range eggs
    • 125g sugar
    • finely grated zest of 1 lemon
    • 200g cream cheese
    • 400ml double cream
    • 200g digestive biscuits, crushed
    • fresh figs, red currants or other berries, to decorate

    Prep:30min  ›  Extra time:4hr freezing  ›  Ready in:4hr30min 

    1. Separate the yolks from the whites. beat the yolks, sugar and zest in a bowl until fluffy, then mix in the cream cheese.
    2. Whip the double cream until fluffy and fold it into the mixture.
    3. Whip the egg whites until stiff and carefully fold these into the mixture.
    4. Layer the crushed biscuits with the mixture in a springform cake tin. Start and finish with layers of biscuit crumbs.
    5. Tap the tin lightly against the table to disperse any air bubbles. Frezze the cake for 3 or 4 hours, until it is slightly frozen.
    6. Release the clip on the springform tin so that the cheesecake comes away freely. Serve it with figs, red currants or other berries.

    About my book:

    One More Slice is published by New Holland Publishers, price £12.99.

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