I do love a cheesecake and, in these days of heat and dust, am preferring to take my food in liquid, or frozen form. This recipe then, was timely. It’s originally from Waitrose magazine but I’ve adapted it slightly.
If you don’t like cheesecake you won’t like this but if you do, prepare thyself for a treat. This is exquisite just a few hours after freezing, when it’s still soft but starting to hold its form. But it keeps for a good few weeks in the freezer, just let it warm a little before scooping.
1 tablespoon of icing sugar
A good squeeze of lemon juice – approx 1 tablespoon
250g cream cheese
1 teaspoon of vanilla extract
397g can condensed milk (note: it’s possible to buy own brand, Waitrose as one example does it, do try to avoid Nestle products)
450ml whipping cream
100g Lotus Biscoff biscuits, roughly crushed (other types will also do)
What you do
Whizz up the hulled strawberries with the icing sugar and the lemon juice, and set aside.
Separately whisk (I do it in my food mixer) the cream cheese until soft, then add the vanilla extract and finally the whipping cream. Whisk for a few minutes until soft peaks form and hold.
Get a suitable container which can go in the freezer (this makes about 2L I think), pour in half the ‘creamy’ mixture, then add half the strawberry mixture and mix around. You don’t want to mix it so much that it starts to resemble strawberry ice cream – you want a ripple. But avoid having great rivers of ripple. I did this the first time; you can see it in the picture, just a bit too much ripple, I mixed it a tad more second time round and it was better. It’s not wrong to have thick ripple, but the ripple part has a higher water content so is more icy in the mixture, which is more noticeable when the cream cheese/cream part is so utterly pillowy. Scatter over half the biscuits. Repeat for the next layer.