This recipe is a real oldie. I've had it for ages and my mom often made it when I grew up - I think she got it from a neighbor when Phil...
This recipe is a real oldie. I've had it for ages and my mom often made it when I grew up - I think she got it from a neighbor when Philadelphia cream cheese was first introduced to Sweden. I've actually blogged about it before, but considering that was NINE years ago I think it's fine to do a re-post. I recently made it again, and inspired by a very similar-tasting paleta I had in Copenhagen last summer at Hija de Sanchez I decided to top the whole thing with a drizzled Dulce de Leche and some raspberries. Delicious.
Frozen Cheesecake with Dulce de Leche drizzle
serves 12
200 gram cream cheese
3 eggs, separated into yolks and whites
200 ml sugar
300 ml heavy cream
1 tbsp vanilla sugar
finely grated peel of one big lemon
150 g digestive biscuits
50 g butter, melted
Use a springform pan. Blitz the digestive biscuits in a food processor. Add in the melted butter. Press this firmly into the base of your pan. Place in the fridge while you proceed.
Cream the cheese, egg yolks and the sugar with the lemon peel. Beat the cream until it forms stiff peaks. Carefully blend with the cheese cream. Beat the egg whites until stiff, and fold those in too. Pour carefully on top of the crust in the pan. Put in the freezer for at least six hours or overnight. On the day of serving, take it out and remove it from the tin - you might need to carefully run some hot water on the outside. Place on a serving plate and drizzle with dulce de leche.
Take out about twenty minutes before you want to eat and top with the berries. This keeps well in the freezer (but better without the fruit).
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