Better Than Ice Cream: An Irresistible Iced Cheesecake Recipe
Iced cheesecake is a summer delicacy, ideal if you want to enjoy a refreshing dessert that you can prepare in advance. it says "suitcase full".
Feel free to adjust the filling to taste – it can be forest fruit, cherry compote, melted caramel. The possibilities are definitely endless.
- 200 g biscuits
- 2 tablespoons brown sugar
- 60 g butter
- 240 ml of full-fat sweet cream
- 450 g of cream cheese
- 120 ml of full-fat sour cream
- 120 g powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- XNUMX½XNUMX teaspoon salt
Mix the crushed biscuits, and if you have ordinary biscuits - put them in a plastic bag and run over them several times with a rolling pin to break them into small pieces. Add sugar and melted butter, then mix until the mixture comes together. Firmly press the biscuits into a 22cm tin. Place the mat in the refrigerator for about 15 minutes to cool.
Mix in the sweet cream and set aside. Mix the cream cheese with the powdered sugar, salt, vanilla extract and lemon juice. Add the sweet cream to the cream cheese mixture with a spatula. Pour the resulting mixture over the cooled biscuit crust. Shake the mold well to settle the mixture.
Leave the cheesecake in the freezer overnight. Once it hardens well, decorate as you wish.