Frozen Lemon Cheesecake Dessert

A wonderfully refreshing cross between cheesecake and ice cream. Serve this on a warm summer evening after a braai.

Difficulty

Prep Time

10 minutes

Cooking Time

Serves


Ingredients

  • 1 tub Lemon Cheesecake Cream Cheese (230 g) (Simonsberg)
  • 500 ml SPAR vanilla or berry ice cream, slightly softened
  • 50 ml candied citrus peel or SPAR pecan nuts, coarsely chopped

 

Method

Mix together and freeze in individual greased moulds, small loaf pan or shallow cake tin. 2. Un-mould or slice. Decorate and serve.

Hints & Tips

  • Press a packet of crumbed Digestive biscuits mixed with 125 ml melted butter, into the base of a spring-form cake pan. Chill until firm and spoon in the ice cream mixture - level off smoothly. Refreeze, and serve wedges of this frozen cheesecake.
  • To prepare you own berry coulis, use 10 ml corn flour mixed with a little cold water, added into a pack of defrosted frozen mixed berries with their juices. Bring to the boil and stir until sauce thickens. Sweeten if necessary and set aside to cool.