A very good frozen cheesecake flavored with lemon and vanilla that is like an ice cream cake. Simple to make and can be prepared well in advance. Perfect for your dinner party!
Best served lightly thawed for a super creamy semifreddo cheesecake which is impressive enough on it's own or you can serve it with Macerated blueberries or blueberry compote on the side.
This semi frozen lemon vanilla cheesecake is light and fresh, a smooth and creamy dessert perfect for summer! It’s a dessert you’d be proud to serve your friends and family.
Jump to:
Lemon vanilla cheesecake ingredients
- eggs- free ranged
- sugar
- vanilla sugar, extract or paste
- cream cheese- full fat
- cream
- lemon- juice and rind
- digestive biscuits
See recipe card for quantities.
How to make frozen cheesecake
Step 1: Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks and whisk on high speed until white and fluffy.
Step 2: Wash the lemon well, grate the rind fine, juice the lemon and add it to the egg mixture together with the cream cheese and mix well until a smooth mixture with the electric whisk on low speed setting.
- Step 3: In a separate bowl whisk cream until firm then add it to the cheesecake mixture and mix until well combined.
- Step 4: Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
- Step 5: Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
- Step 6: Crush the digestive biscuits to fine crumbs in a food processor or mortel and pestol.
Assembling the frozen cheesecake
Step 7: Lightly grease a round cake tin and spread half of the digestive crumbs at the bottom of the cake tin.
Step 8: Spoon the cheesecake mixture into the cake tin.
Step 9: Spread the cheesecake mixture out and smooth the top. Sprinkle the rest of the digestive crumbs on top of the cheesecake. Put the cheesecake in the freezer for at least 5 hours or overnight.
Step 10: Take the cheesecake out of the freezer and leave it on the bench for 20-30 minutes or leave in the refrigerator for 1 - 1.5 hours before serving. Garnish with fresh berries on top if you wish.
Hint: Don't remove the cake tin before it has thawed for at least 5 minutes. If you remove the tin to early when the cheesecake is still solid frozen it can easily crack.
Substitutions
Substitute the digestive biscuits for gluten free biscuits to suit a gluten free diet.
Variations
Try biscoff biscuits or other ginger biscuits instead of digestive biscuits for a different flavor base. You can add up to 1 cup of berries or berry compote to the egg mix if you like a flavored cheesecake.
See my recipe for Frozen Blueberry and lemon cheesecake on this site where this frozen cheese cake recipe is layered with macerated blueberries.
Equipment
- kitchen mixer or electric whisk.
- food processor or mortel and pestol
- round cake tin with removable sides
Storage
This cheesecake store well covered in the freezer for up to 6 months.
Top Tip
- When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
- Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
- Only use real full fat cream cheese not light or spreadable alternative.
FAQ
I recommend serving this Cheesecake semi frozen, place the cheesecake in your refrigerator and allow one hour of refrigeration time before serving. For quicker thawing, place the whole cake on your counter for 15-20 minutes.
The name semifreddo refers to the Italian frozen dessert which translates to "half-frozen". Made by combining whipped cream with a sweetened whipped egg mixture to create a light, airy mousse which is then frozen in a mold or cake tin without churning. The name refers to the soft, creamy texture that is less icy than ice cream and more like a frozen mousse or cake.
The most common reason your cheesecake batter is lumpy is because your cream cheese is too cold. It needs to be at room temperature when adding it to the egg mixture to guarantee a smooth and creamy cheesecake mixture.
Related
Looking for other dessert recipes like this? Try these:
banana cake with chocolate icing
Swedish meringue cake (Pinocchio cake)
If you’re looking for an easy dessert to prepare ahead of time for a special occasion. Look no further.
This no bake vanilla cheesecake semifreddo style is bursting with beautiful natural flavors and is so refreshing!
The perfect make a head dessert sure to impress your guests!
Did you make this frozen cheesecake recipe?
Please leave me a comment and rating below! I love to hear from you!
Frozen cheesecake
Equipment
- 1 kitchen mixer or electric whisk
- 1 food processor or mortar and pestle
- 1 round cake tin with removable sides
- 1 Mixing bowl
Ingredients
Frozen lemon vanilla cheesecake
- 3 Lge eggs free ranged
- 150 ml sugar
- 2 teaspoon vanilla sugar, extract or paste
- 200 gram cream cheese
- 300 ml cream
- 1 lemon rind and juice
- 10 digestive biscuits
Instructions
How to make frozen cheesecake
Lemon vanilla semifreddo cheesecake
- Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks
- Whisk the yolks and sugar on high speed until white and fluffy.
- Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
- Mix well with the electric whisk on low speed setting until a smooth mixture.
- In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
- Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
- Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
- Crush the digestive biscuits to a fine crumbs in a food processor or mortar and pestle
Assembling the cheesecake
- Lightly grease a round cake tin with removable sides and spread half of the digestive biscuit crumbs at the bottom of the cake tin.
- Pour in the cheesecake mixture and spread it out smooth on top.
- Sprinkle the rest of the biscuit crumbs on top of the cheesecake.
- Put the cheesecake in the freezer for at least 5 hours or overnight to set.
- Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1-1.5 hours before serving. Garnish with fresh berries on top when serving if you wish.
Notes
- When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
- Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
- Only use real full fat cream cheese not light or spreadable alternative.
- Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.
Comments
No Comments