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

Print Recipe

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.

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