Strawberry Semifreddo Cheesecake

1. 1

   Beat Philly* and sugar until smooth.

2. 2

   Add the egg yolks and lemon, mix until just combined.

3. 3

   Gradually add hot cream until ingredients are mixed.

4. 4

   Fold through the strawberry puree.

5. 5

   Whip the egg whites until stiff peaks are just forming, gradually add extra sugar, beating until dissolved.

6. 6

   Gently fold in egg white mix until just combined.

7. 7

   Pour into 20cm springform tin.

8. 8

   Freeze for 2-3 hours or until solid.

9. 9

   Half an hour before serving, remove from freezer to refrigerator.

10. 10

    Dust with icing sugar and serve.

No additional tips available.