One of my favorite recipes, ever. My mom made this a lot when I was little. I've posted about a variation on this before - the Frozen Holiday Cheesecake. This is really versatile, you can flavor it with pretty much anything, and you can't go wrong. Per's little sister likes to put chunks of milk chocolate in hers - that's really tasty too.
Frozen Lemon Cheesecake
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.
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. Take out about twenty minutes before you want to eat. This keeps well in the freezer.
Frusen cheesecake med citron
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