Frozen Cheesecake with Cherry Jam

20 min.
6-8 pers.
Difficult

Ingredients:

SERVES 6-8

Ingredients:

½ packet digestive biscuits

2 pasteurised egg yolks

100 g sugar

200 g cream cheese

1 teaspoon vanilla sugar

200 ml double cream

2 pasteurised egg whites

1 jar DANISH SELECTION cherry jam

A punnet of fresh raspberries (optional)

 

 

Preparation:

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.

 

Cherry

The history of Den Gamle Fabrik

How we produce our fruit spread

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