Frozen Strawberry Cheesecake
A delicious Strawberry Cheesecake Recipe
I love this Frozen Strawberry Cheesecake! I have had the recipe for 21 years and it is a favorite. I must also confess that I am a fan of cold-set cheesecakes rather than the baked varieties. This cheesecake is different though, it’s set in the freezer. This is ideal as it can be made the day before its needed but then again, you can do that with any cold set Cheesecake. If you love cheesecakes you have to try this one!
Ingredients
Base
1 x 250g packet plain chocolate biscuits
125g butter, melted
Filling
½ cup caster sugar
¹/³ cup water
5 egg yolks
1 x 250g packet cream cheese softened
1 tablespoon lemon rind
½ cup thickened cream
1 x 250g punnet strawberries
red food coloring, optional
whipped cream and extra strawberries to decorate
Method
Base
Line side of a 22cm spring-form tin with baking paper
Finely crush biscuits, add butter; mix well
Press biscuit mixture over base andup side of prepared tin
Refrigerate for 30 minutes
Filling
Combine sugar and water in a pan, stir over heat withut boiling until sugar is dissolved
Bring to the boil, simmer, uncoveed, for 5 minutes
Beat egg yolks in a small bowl with an electric mixer until pale and thick.
With motor operating, gradually pour in hot syrup in a thin stream; beat until cool
Beat cream cheese and rind in a small bowl with an electric mixer until fluffy
Beat in cream
Stir in yolk mixture; mix well
Blend or process strawberries until smooth; strain, discard seeds
Stir strawberry puree into yolk mixture
Tint with food coloring, if desired
Pour filling into prepared tin
Cover and freeze overnight or until firm
Place cheesecake in refrigerator for 1 hour before service
Remove cheesecake from tin; discard paper
Decorate
Hints
Cut out a circle and line the bottom of the spring-form tin as well as the sides
Keep the egg whites for a pavlova
Keeps well for 3 days covered well in refrigerator
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