White Chocolate and Berry Ice Cream Gateau
6,2 / 10
ready in 6 h.
- 1.333 cups cream cheese
- 1.333 cups Quark
- ½ cup caster sugar
- 2 teaspoons vanilla extract
- 1 lemon (zest and juice)
- 1.333 cups white chocolate (chopped)
- 4 large eggs (separated)
- ⅛ cup Orange liqueur
- 1 ⅔ cups double cream
- 4 cups Strawberries (whole or chopped, depending on size)
- ½ handful mint (leaves picked)
Beat the cream cheese with the quark, 100 g of the sugar and the vanilla extract until smooth. Stir in the lemon zest and juice.
Melt the chocolate in a bowl over hot, but not boiling water. Beat the egg yolks with the liqueur until creamy, likewise in a bowl over hot water, then remove from the heat and stir in the chocolate. Place the bowl over iced water and beat until cold, then fold in the cream cheese mixture.
Whip the cream until stiff, and whisk the egg whites until stiff, then fold both into the mixture.
Line a 23 cm | 9" springform tin with clingfilm. Spoon in approximately half of the mixture and smooth flat. Scatter roughly one-third of the strawberries over and spoon over the rest of the mixture. Place in the freezer for at least 5 hours.
Mix the mint with the rest of the strawberries. Sprinkle over the rest of the sugar and mix together gently.
Roughly 10 minutes before serving, take the cheesecake out of the freezer and remove from the tin.
Peel off the clingfilm and place the cheesecake on a serving plate. Arrange the strawberries on top of the cheesecake, and serve.