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.