October 26, 2014

Frozen cheescake

I made this cake yesterday for Renes birthday and it was really tasty. It was the first time that I made it. Its really simple and good, you should try to make it if you like ice cream and cheesecake... ;)

For about 10 portions


3 eggs 
1/5 dl sugar 
2 tsp vanilla sugar
200g philadelphia*
3 dl cream (whipping cream)
12 digestive cookies
3-4 kiwi
ev cinnamon

*I love the cheese flavour so I would put extra cheese, make it 300g.


  1. Separate the egg yolks and the egg whites and put them in separate bowls (the bowl with the egg whites must be dry and clean from fat) 
  2. Add the sugar and vanilla sugar to the egg yolks. Whip it to a fluffy batter by hand or with an electric mixer. 
  3. Add the cream cheese to the egg yolk mix by hand or with electric mixer on low speed. 
  4. Whip the cream in a separate bowl. It should be pretty firm. 
  5. Add the whipped cream to the mix by hand or using lowest speed of mixer.
  6. Beat the egg whites to a solid foam (with clean, grease-free beaters) with electric mixer, not a stick blender. The foam should be so firm that you can turn the bowl upside down) 
  7. Stir the egg whites carefully into the yolk mix with a spoon. 
  8. Crush the cookies. A good tip is to put them in a plastic bag and then crush them. 
  9. Spread the cookie crumbs evenly on the bottom of a round shaped baking tin with removable sides. 
  10. Add the mix to the tin.
  11. Put in the freezer for at least 4 hours. You can leave it for weeks in the freezer before serving if you need to. 
  12. Put the cake in the refrigerator 20 minutes before taking the cake out of the baking tin. it will not come off otherwise.
  13. Slice and peel kiwi to decorate the cheesecake just before serving.

Here is a step by step version with a lot of photos. It's in swedish but it can be useful anyway...

Swedish recipe here, just skip the lemon and add kiwi.




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