Frozen cheesecake (cheesecake parfait) with butter cookies and lemon

Name: Frozen cheesecake (cheesecake parfait) with butter cookies and lemon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Eggs (size M); 150 g Sugar; 100 g Double cream cream cheese; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 200 g Whipped cream; 8–10 Butter biscuits; 300 g frozen raspberries; 1 package Vanillin sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Eggs (size M)
150 g Sugar
100 g Double cream cream cheese
7-10 Tbsp juice and peel of 1/2 untreated lemon
200 g Whipped cream
8–10 Butter biscuits
300 g frozen raspberries
1 package Vanillin sugar

Directions

1
Separate eggs. Beat egg yolks and 75 g sugar until creamy. Carefully stir in cream cheese. Fold lemon juice and zest into the cheese mixture. Whip cream and egg whites separately until stiff. Fold cream first, then beaten egg whites into the cheese mixture.
2
Coarsely crumble the biscuits and layer them alternately with the cheese mixture in a ring cake tin (approx. 600 ml content; approx. 14 cm Ø). Put the cheesecake in the freezer for about 3 hours. Defrost the berries, puree finely and pass through a sieve. Stir in 75 g sugar and vanillin sugar. Serve the raspberry puree with the cheesecake parfait
3
waiting time approx. 3 hours