Frozen cheesecake

Name: Frozen cheesecake
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 15 Peanut biscuits (e.g. "Peanut Fun" by Leibniz); 2 fresh eggs (Gr. M); 7-10 Tbsp Salt; 200 g Whipped cream; 75 g Sugar; 100 g Double cream cheese; 7-10 Tbsp Juice and peel from 1⁄2 Organic lemon; 7-10 Tbsp Freezer bag; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

15 Peanut biscuits (e.g. "Peanut Fun" by Leibniz)
2 fresh eggs (Gr. M)
7-10 Tbsp Salt
200 g Whipped cream
75 g Sugar
100 g Double cream cheese
7-10 Tbsp Juice and peel from 1⁄2 Organic lemon
7-10 Tbsp Freezer bag
7-10 Tbsp Cling film

Directions

1
Put the biscuits in the freezer bag, close it and roll a pastry roll over them until the biscuits are roughly crumbled.
2
Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Whip cream until stiff. Beat the egg yolks and 75 g sugar until creamy with the whisks of the mixer. Carefully stir in the cream cheese. Stir lemon juice and zest into the cream cheese mixture.
3
First fold cream, then beaten egg white into the cream cheese mixture.
4
Layer the cream cheese mixture and peanut biscuits alternately in a ring cake mould (approx. 600 ml content, approx. 14 cm Ø; see tip). While doing so, push the mould slightly onto the work surface so that no air bubbles remain in the cream.
5
Cover cheesecake with foil, freeze overnight.
6
Turn out the cheesecake from the mould and serve. Raspberry puree tastes good with it.