Frozen cheesecake

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Using a springform cake tin gives this dessert a slightly more finished look, but it will work just as well if made in a bowl or plastic container; in which case scoop the cheesecake into bowls to serve.

  • Yield: 10 Servings1 cheesecake


  • 4 free-range eggs
  • 4½ oz (125 g) sugar
  • 1 finely grated lemon zest
  • 7 oz (200 g) cream cheese
  • 14 fl oz (400 ml) double cream
  • 7 oz (200 g) digestive biscuits, crushed
  • Fresh figs, red currants or other berries, to decorate
How to Make It
  1. Separate the yolks from the whites. Beat the yolks, sugar and zest in a bowl until fluffy, then mix in the cream cheese.
  2. Whip the cream until fluffy and fold it into the mixture.
  3. Whip the egg whites until stiff and carefully fold these into the mixture.
  4. Layer the crushed biscuits with the mixture in a springform cake tin. Start and finish with layers of biscuit crumbs.
  5. Tap the tin lightly against the table to disperse any air bubbles. Freeze the mixture for 3–4 hours, until it is slightly frozen.
  6. Release the clip on the springform tin so that the cheesecake comes away freely. Serve it with figs, red currants or other berries.

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