Frozen Cheesecake with Cherry Jam

Preparation time: 20 Min - Freezing time: 12 Hours 

1. First make the base: Crumble digestive biscuits into a large cake tin (1½ litres). Line the cake tin with foil. This makes it easier to remove the cake from the tin.
2. Whisk egg yolks and sugar until light and fluffy.
3. Mix vanilla sugar and cream cheese. Mix these into the egg yolk mixture.
4. Whisk egg whites until stiff. Gently fold into the mixture.
5. Pour the finished cheesecake mixture into the cake tin.
6. Freeze for at least one hour.
7. Remove from freezer and spread cherry jam over the top.
8. Freeze the cheesecake overnight.
9. Serve cold. Decorate with fresh raspberries (optional)

TIP: You can use blackcurrant jam instead of cherry jam.