Preparation time around 30 minutes;to eat it you need at least 24 hours.
250g Philidelphia Cream Cheese (or the 200g pack would be fine too)
2 dl sugar (that's the IKEA measuring spoon, the biggest one which would otherwise measure 100ml of liquid)
1 tablespoon vanilla sugar (or 1.5 teaspoon vanilla extract)
1 pinch of salt
3 dl double cream
4-5 pieces of digestive biscuits (crushed as fine or coarse as you wish)
butter for greasing the pan or container and for binding the biscuits
3 bowls for whipping the cream, egg white and the rest
Freezer bag for putting the biscuits in and crushing them with a mortar
Plastic cling wrap
Pie dish or loaf pan for assembling the final product
- Mix cheese, sugar, salt and egg yolks with electric whisk.
- Whip the cream in a separate bowl till soft peak, and the egg whites in another clean bowl till stiff peak is formed.
- Fold the cream into the egg yolk mixture first, and then fold in the egg whites into the mixture, taking care not to over mix them. You want to retain as much 'fluffiness' as possible.
- Press the crushed biscuits which are lathered with some butter to bind them together onto the bottom of the pie dish or loaf pan. This has to do with how you want to serve them, like cheese cake slices (in the pie dish) or like ice-cream which you can scope out (from the loaf pan).
- Once the bottom layer is done, pour the mixture over and cover with two layers of plastic cling wrap. Freeze (yes, where you make ice) for at least 24 hours.
- When you are ready to serve, take it out 25-30 minutes prior, you can decorate it with those metallic but edible ball bearings looking things (they looked pretty!) or just as it is.