Frozen Cheesecake

Last weekend, out of nowhere Mr. B suddenly asked for cheesecake. I was pretty shocked because yeah, my cooking skill still on level 1. So he browse around and found this frozen cheesecake recipe and it said you don’t need to bake it. Sounds like a brilliant idea for me..

The site is a swedish site, so I just copy paste it to english here..

Ingredients:

  • 4 eggs – separate the egg yolks and the whites
  • 2 dl of granulated sugar – 1 dl weighs about 90 grams
  • 400 g of cream cheese
  • 2 teaspoons of vanilla sugar -It can be costly and difficult to obtain outside Europe, but can be simply made at home. Sometimes it can be replaced with vanilla extract, where one teaspoon equals one package. However, when it is needed as a topping, vanilla extract is unsuitable. -source: wikipedia
  • 4 dl whipping cream
  • 6 pieces digestive biscuits

Methods:

  • Prepare a round springform pan with 24cm diameter.
  • Crumble the digestive biscuits in the bottom of the pan.
  • Beat the egg yolks with sugar until fluffy.
  • Mash the cheese and mix in into vanilla sugar.
  • Stir them (the cheese+vanilla sugar) together with the egg yolks+sugar mixed (preferably in a food processor or with electric mixer).
  • Whip the cream in another bowl.
  • Mixed it together with the egg+cheese batter.
  • Beat the egg whites hard and stir gently into the batter also.
  • Pour batter in the pan and place in freezer overnight.
  • Pull out and let it be in room temperature one hour before served.
  • Decorate it with icing sugar or fresh fruits.

Results:

8 – 10 portion.
I really love it. The texture was super soft and not heavy. It was almost like an ice cream cheesecake instead of cheesecake.. cake. But I think it tasted a bit too sweet and it needed more biscuits on the layer underneath it. If I’m gonna make this again (which I think I will because it’s actually quite easy) I will put less sugar (not the vanilla sugar).
Difficulty level… around 70 from 100… From separating the eggs to deciding how soft the mix should be.. Separating the egg is the hardest part for me. But in the end when you actually make it, you will know how it supposed to be..

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