Lime semifreddo cheesecake

Lime semifreddo cheesecake

  • Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight freezing and thawing
  • Easy
  • Serves 8

This attractive frozen dessert can be made ahead and frozen for up to 3 months - perfect to get ahead for a Christmas dinner party

  • Freezable
Nutrition: per serving
NutrientUnit
kcal517
fat33g
saturates20g
carbs48g
sugars36g
fibre1g
protein7g
salt0.7g
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Ingredients

  • 140g digestive biscuits , roughly broken
  • 75g butter , melted

For the filling

For the cranberry compote

Method

  • STEP 1

    Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin – press firmly into the base to create an even layer. Chill while the filling is made.

  • STEP 2

    Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened – this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.

  • STEP 3

    Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.

  • STEP 4

    To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.

  • STEP 5

    Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.

RECIPE TIPS
TO FREEZE

Freeze the semifreddo as per step 3 for up to 3 months. Freeze the cooled cranberry compote in a freezer bag for up to 3 months. Serve the cheesecake as in step 5. Thaw the compote for 30 mins at room temperature, then warm through gently in a saucepan. 

Goes well with

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    Overall rating

    Rating: 5 out of 5.16 ratings
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