This cheesecake is frozen rather than baked, and it’s perfect for summer. I have a rough method for making this and it comes out different every time but always delicious. You can make it ahead of time, I usually make it a day or two before serving, but I assume it would be fine in the freezer for longer.
- I packet biscuits to give 250g biscuit crumbs, I use Bastogne because they already have some spice in the biscuit and a nice caramel colour
- 100-120 grams of butter, melted
- cream cheese 200g (full fat)
- quark or yoghurt 400g (full fat)
- icing sugar about 100g
- zest and juice of one lemon
- gelatin 4 sheets
Crush the biscuits into a rough crumb, add melted butter, mix together
Press the mixture into the base of a springform tin, the one I use is relatively small, 18cm. Put the base in the freezer while you make the filling.
Blend together all the filling ingredients except the gelatin. I use a wand blender to do this.
Soften the gelatin sheets in a little warm water, add the whole lot to the mixture and blend again. I’ve found the mix of cream cheese and yoghurt/quark makes a lighter filling that’s perfect after a meal.
Pour filling into prepared base and put cheesecake into the freezer.
When it’s semi set add any flavouring (see below), you’ll need to wait about an hour to do this otherwise your flavouring will all sink to the bottom of the cheesecake. Put it back in the freezer for at least 3 more hours.
I used some raspberry jam thinned with hot water to a coulis consistency in this one, here it is out of the freezer.
Take the cheesecake out of the freezer before the meal, on a warm day it will defrost to a refreshing temperature in about 2 hours. If you get it wrong it’s more like an ice cream cake which is still delicious.
Serve on your prettiest plate.
I’ve experimented with adding some flavourings to the filling, add them to a semi-set cheesecake, I used raspberry ripple
- Raspberry Ripple; stir in some raspberry coulis
- Cherry Delight; macerate fresh cherries (without stones) in kirsch
- Apricot Appeal; macerate dried apricots in Grand Marnier
- Citrus Scented; double up on the lemon zest, add candied peel, decorate with caramelised orange segments