I can’t remember my husband’s mobile phone number but I can with clarity remember the first time I had frozen cheesecake. It was 35 years ago. I remember where I was and whom I was with. The details are so sharp they could have happened yesterday.

I was in Norway, so this frozen dessert was not named “cheesecake” but “iskake” (literally “ice cream cake” in English).

“Iskake” involves a lot of whipping, so it is best to use an electric whisk. You’ll also need to have three bowls for this recipe - a medium bowl for the whipping cream, a large one for the egg yolks, sugar and cream cheese, and a deep very clean bowl with a rounded bottom for the egg whites.

Servings: 6 - 8
INGREDIENTS:
300 ml whipping cream
1 teaspoon vanilla sugar

3 egg yolks
200 ml caster sugar
100 grams Philadelphia Cream Cheese (or Mascarpone Cheese)

3 egg whites
8 Digestive biscuits

METHOD:
1. Crumble 4 of the digestive biscuits onto the bottom of a spring form.
2. In a medium bowl, beat the cream and vanilla sugar until stiff peaks form.
3. In a large bowl, beat cream cheese, egg yolks and caster sugar until fluffy.
4. In a third bowl, beat the egg whites very stiff.
5. Mix the whipped cream with the cheese batter.
6. Delicately fold in the egg whites.
7. Pour batter into the spring form.
8. Crumble the remaining 4 digestive biscuits on top of batter.
9. Cover, and place in the freezer for at least 2 hours before serving.

Variations:Mash 100 ml raspberries and mix into the batter. Or add in a splash of liqueur. Replace the digestive biscuits with gingerbread cookies.

Serving: Remove the cheese ice cream from the freezer 15 minutes before serving to soften it a little.

Garnish: Fresh fruit or fresh berries, depending on season and availability.

Delicious, whatever you choose to mix in and however you choose to serve this dessert. The perfect ending to a dinner or simply with a cup of coffee.