Frozen Cheesecake

You don’t need gelatine for making a frozen cheesecake! Decorate this easy cake with berries and edible flowers.



Cookie base
260 g sugar candy cookies
40 g butter

6 dl whipping cream
400 g cream cheese
1 dl granulated sugar
1 tbsp vanilla sugar
2 tsp lemon zest
5 tbsp lemon juice

Edible flowers



Line a 20 cm springform pan with baking paper. Crush the cookies and add the melted butter. Press the mixture onto the bottom of the pan. Whip the cream with an electric mixer. Mix the cream cheese, sugar, vanilla sugar, lemon zest and lemon juice in a bowl. Fold in the whipped cream. Pour the mix into the pan and even out the surface. Freeze for at least four hours. Decorate the cake with berries and edible flowers.

You can also try my other cheesecake recipes.

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