You might have noticed some brand changes going on with Simonsberg cheese: they’re becoming Président. You’d be happy to know that it’s still the same fantastic products with the same taste inside the packaging.
I recently had the privilege of dreaming up a new recipe with one of the cheeses in the President range. I chose their iconic plain cream cheese (preservative free), because I just love the texture and taste – wonderful in desserts, especially. Dishing up beautiful, creamy, swirly frozen desserts for the upcoming festive season is always a crowd pleaser. Without the trouble of making real ice cream or working with expensive churners, this velvety frozen cheesecake with raspberry jam swirls is easy to whip up, delicious to eat and delivers big on the wow factor.
Make it in a regular loaf tin brushed with vegetable oil and lined with plastic wrap. A layer of wafer biscuits complete the “ice cream cake” feel and keeps the cake from melting too quickly when you turn it out.
- 1 can of condensed milk
- 1/2 cup freshly squeezed lemon juice (strained)
- 2 x 230 g tubs Président cream cheese, plain
- 250 ml Parmalat fresh cream
- 1/2 cup good quality raspberry jam
- about 8 wafer biscuits
- fresh raspberries and chopped nuts, to serve
- Prepare a medium size loaf tin: brush the insides with vegetable oil and line with plastic wrap.
- Pour the condensed milk and lemon juice in a mixing bowl. Mix with electric beaters until thick and smooth.
- Add the cream cheese and mix until smooth.
- In a separate mixing bowl, whisk the cream until just stiff (don’t overmix). Fold the cream into the cream cheese mixture.
- Stir the jam well to make it a little runny. Swirl a few teaspoons full of jam on the bottom of the prepared tin, then top with one third of the cheesecake mixture. Repeat with more jam, more mixture, more jam and the last of the mixture.
- Arrange the wafer biscuits on top in a neat layer. Cover with plastic wrap and freeze overnight.
- To turn out, remove the top plastic wrap layer, then open up the plastic on the sides. Turn over on a serving plate/board, then tug gently on the plastic to release the cake from the tin. Remove the tin and the plastic and serve in slices with fresh berries and chopped nuts of your choice.
Note: I prefer serving this frozen cheesecake after leaving it on the counter for about 15 minutes to soften slightly.