This is our best frozen cheesecake recipe. It doesn’t take long and is well worth the effort. It will definately chill you down in the desert!
8 Digestive biscuits
120g Philadelphia cheese
2 dl sugar (a bit less if the whipping cream is sweet)
1.5 teaspoon vanilla sugar
3 eggs (the yolk)
3 dl whipping cream
Lemon zest from 1 small lemon
Mix the cheese, sugar, vanilla sugar and lemon zest
Add the yolks (one by one)
Whip the cream until thick
Add the cream to the mixture
Crush five Digestive biscuits into crumbs and put them on the bottom of a baking tin with a removable base (about 22 cm in diameter).
Pour the mixture into the baking tin.
Crush three Digestive biscuits into crumbs and spread them evenly over the top of the cake.
Freeze the cake for at least five hours before serving.