Friday, December 15, 2006

Frozen Holiday Cheesecake



I've blogged about this before - but it's time to highlight this excellent recipe for the holidays. It's so easy to make, and so tasty! You can prepare it several days in advance, and so far, everyone I've served it to likes it. In my world, that's pretty perfect.

You can find lingonberry jam (and gingerbread cookies, too) at Ikea.

Frozen Holiday Cheesecake

200 gram cream cheese
3 eggs, separated into yolks and whites
200 ml sugar
300 ml heavy cream
100 ml lingonberry jam
1-2 tsp cinnamon

100 g gingerbread cookies
50 g butter, melted

Use a springform pan. Blitz the cookies 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. Beat the cream until it forms stiff peaks. Carefully blend with the cheese cream. Mix in lingonberries and cinnamon. 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.

Recipe in Swedish:
Frusen cheesecake med lingon och pepparkakor

7 comments:

KrakelSpektakel said...

Till hur många räcker satsen? Det ser underbart gott ut.

Anonymous said...

Well it's too bad you couldn't have sent some of that in the mail! Looks delicious!

Anne said...

Krakel - jag brukar göra i en vanlig springform, 24 cm tror jag den är. Det blir lätt 8-10 bitar, kan säkert bli fler om man har ätit en mastig middag innan.

Brilynn - oh, I'm sorry! Not so shippable, this one :)

Scott at Real Epicurean said...

This sounds a fab seasonal alternative. I've got a thing about cheesecake lately.

Anonymous said...

What an interesting holiday twist on an old favourite of mine. I've made lingon icecream before that I serve with ginger cake, but never thought to combine them in one recipe. I'll be making this for sure. Thankyou!

Dolly said...

Anne,
I love your blog...I have recommended members of the Delia site to take a look....
Your recipes sound great and photography is beautiful....
If I did not want to freeze your cheesecakes, how long would you recommend I leave these in the fridge to set???
Dolly
:0)

Anne said...

Dolly, that's an interesting question! I've never tried it like that, since it's really supposed to be frozen. However, when it is frozen and then thaws, it's very runny - so it might not set at all. You'd be better off making a regular cheesecake in that case, with some cooking in a waterbath. I'm trying out Rose Levy Berenbaums recipe in a while, it sounds really promising.