Strawberry Semifreddo Cheesecake

Strawberry Semifreddo Cheesecake
20 Mins
Prep time
140 Mins
Cooking time
Serves 10

What you need

  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 3 eggs, separated
  • 2 tablespoons lemon juice
  • 100ml cream, heated to boiling point
  • 2 punnets strawberries, pureed and strained
  • 2 tablespoons sugar, extra

How to make it

  • BEAT PHILLY and sugar until smooth. Add the egg yolks and lemon, mix until just combined. Gradually add hot cream until ingredients are mixed.
  • FOLD through the strawberry puree. Whip the egg whites until stiff peaks are just forming, gradually add extra sugar, beating until dissolved. Gently fold in egg white mix until just combined.
  • POUR into 20cm springform tin. Freeze for 2-3 hours or until solid. Half an hour before serving, remove from freezer to refrigerator. Dust with icing sugar and serve.