Frozen cheesecake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 250 g Sugar
  • 1 untreated orange and lemon
  • 1 Vanilla pod
  • 4 Eggs (size M)
  • 200 g Double cream cream cheese
  • 300 g Low-fat curd
  • 400 g Whipped cream
  • 1 package (300 g) frozen blueberries
  • 100 g Flour
  • 100 g Icing sugar
  • 1-2 TABLESPOONS Honey
  • 7-10 Tbsp Mint
  • 7-10 Tbsp disposable piping bag or freezer bag
  • baking paper

Directions

  1. 1

    Simmer 200 g sugar with about 6 tablespoons of water until the sugar is dissolved. Wash orange and lemon hot, rub dry and grate peel. Cut orange and lemon in half and squeeze. Cut the vanilla pod in half lengthwise and scrape out the pulp. Separate the eggs. Beat the egg yolks and 50 g sugar over a warm water bath until creamy. Mix vanilla pulp, sugar solution, grated zest and citrus juice with cream cheese and quark.

  2. 2

    Beat the egg whites until stiff. First fold in whipped egg yolk, then whipped egg white. Beat 300 g cream until stiff and fold into the mixture. Pour the mixture into a springform pan (26 cm Ø) and freeze for at least 4 hours, preferably overnight. Defrost the blueberries. Mix 100 g cream, flour and icing sugar to a smooth mixture. Pour the mixture into a piping bag or freezer bag, cut off one corner. Line a baking tray with baking paper. Spray the mixture one after the other in 4 thin lines (approx. 0.5 cm wide and 15 cm long) on the baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes until golden brown. Take out, let cool for about 1 minute. Remove the strips individually from the baking tray and immediately wrap them spirally around the handle of a wooden stirring spoon. Carefully remove the strips.

  3. 3

    Line a baking tray with baking paper. Spray the mixture one after the other in 4 thin lines (approx. 0.5 cm wide and 15 cm long) on the baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes until golden brown. Take out, let cool for about 1 minute. Remove the strips individually from the baking tray and immediately wrap them spirally around the handle of a wooden stirring spoon. Carefully remove the strips. If the strips cool down too quickly and become firm, bake them briefly in a hot oven. Bake a total of 16 spirals in this way. Puree 250 g blueberries, if necessary pass through a sieve and season to taste with honey. Fold in remaining blueberries. Let the parfait temper in the fridge for about 1 1/2 hours. Remove the rim from the mould and cut the parfait into pieces with a hot rinsed knife. Arrange pieces and sauce on plates, decorate with biscuit spirals and mint

  4. 4

    If the strips cool down too quickly and become firm, bake them briefly in a hot oven. Bake a total of 16 spirals in this way. Puree 250 g blueberries, if necessary pass through a sieve and season to taste with honey. Fold in remaining blueberries. Let the parfait temper in the fridge for about 1 1/2 hours. Remove the rim from the mould and cut the parfait into pieces with a hot rinsed knife. Arrange pieces and sauce on plates, decorate with biscuit spirals and mint

  5. 5

    13 1/2 hours waiting time

Nutrition Facts

KCAL
270 kcal
CARBS
31 g
FATS
13 g
PROTEINS
7 g