First of all, I apologize to all of my fans who requested this recipe before Thanksgiving….oh. my. Really? I’m just a bit behind! #Obviously
This recipe has been in my family since I was a very young child. My darling mother was well known for her baking and entertaining touch. For the 95 years of my father’s life, it remained my his favorite dessert and I will tell you there were many that made it into the recipe archives from this woman!
There are a few tricks I will pass on to you for to ensure success. I’ll start by revealing that this delight is a raw egg based dessert, so if you are one who is fearful of this, it may not be for you. With that comment, I have never had a problem with this!
The recipe also involves whipped egg whites and heavy whipped cream. The secret to success is incorporating the egg whites and whipped cream successfully without breaking down the batter. If you use too heavy a hand in doing this step, your cheesecake will be flat and not full and fluffy. It’s really imperative that you take care in the folding process. With that in mind, it is a quick and easy, wonderfully received dessert that I hope will become one of your favorites as it is ours! I almost always make a double recipe and it will feed many. It is rich and can be frozen into small individual paper cups, or a large spring form pan. Take it out of the freezer about 10 minutes prior to serving an return to the freezer as soon as the servings are finished! Another good note, this dessert is perfect for gluten intolerance! Just one more gold star for this confection.
Charlotte Jane’s (Susan’s mother) Frozen Cheesecake
1 8oz package of cream cheese
1 cup sugar
3 eggs, separated
i cup heavy whipping cream
2 tsp vanilla
1/4 tsp salt
prepared graham cracker crumbs
Begin by separating the eggs. You will use the egg whites and yolks at different times. Soften cream cheese and beat till fluffy. Add the sugar and beat until well incorporated and fluffy. Add the egg yolks, one at a time and beat well after each addition. Add the vanilla and salt.
In separate bowls, whip the egg whites still stiff. Beat them well, as too soft an egg white will collapse while folding into the batter. In another bowl, whip the heavy cream until stiff.
The first folding in will be the heavy cream. Use a delicate hand and be patient! Gently fold in a portion of the cream until most of the cream is well incorporated, but don’t worry if there are a few spots of cream. I usually split it into two or sometimes three divisions. Next, fold in a portion of the whipped egg whites and gently incorporate again. Add in all remaining cream and egg whites alternately until completed.
If you are using small paper confectionary cups, dust the bottoms of each with the graham cracker crumbs. Fill each with a light hand and spoon to desired fullness. It should be mousse like in consistency. Sprinkle the tops again with graham cracker crumbs and freeze on a steady, level surface. If you are using a spring form pan, follow the same procedure with the graham cracker crumbs.
This recipe needs a full 12 hours to freeze, so plan ahead!
So sorry for the tardy response, but I hope it’s a delight on many of your Christmas and Hanukkah tables this season!