Swedish Cheesecake
Cheese Ice Cream
300 ml Whipping Cream
1 Tbsp Vanilla Sugar
3 Egg Whites
3 Egg Yolks
150 ml Sugar
100 gm Cream Cheese (Philadelphia)
6 Digestive Biscuits
Fresh Berries for Garnish
Beat cream and Vanilla Sugar till stiff.
Whisk egg yolks, sugar and cream cheese in another bowl.
Beat the egg whites separately until stiffen.
Now, blend everything together.
Crumble 3 Digestive Biscuits into a tin, pour the mixture and crumble remaining 3 Digestive Biscuits over it.
Leave in the freezer for at least 4 hours.
Remove from the freezer 20-30 mins before serving.
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