Frozen Lemon Cheesecake
This is a great dessert for any time. It is refreshing and very easy to make. No special equipment, other than a blender or food processor. No ice cream maker required. The result is sweet and creamy with just enough lemony tang. We enjoyed it in class the other night. The surprise ingredient is cottage cheese.
I couldn’t really call it ice cream, so I called it a frozen cheesecake. It kind of reminded me of cheesecake. It is a combination of cottage cheese and lemon curd, with a few other ingredients. Crumbled graham crackers are stirred in before freezing. You can make it without the graham crackers, if you like. I used homemade, egg free lemon curd, but you could use a jar of store bought. The recipe for the lemon curd is below the cheesecake recipe.
So here is the recipe.
Frozen Lemon Cheesecake
1 (28 oz.) carton of cottage cheese
Sugar to taste, I used about ½ cup
1 recipe lemon curd- recipe follows, or 2 cups store bought lemon curd
2-4 T. lemon juice
1 T. vanilla extract
6-9 graham crackers, crumbled, optional
Combine first 5 ingredients in a food processor or blender until very smooth. Taste to see if you want to add more sugar or lemon juice. Pour into a 2 quart bowl and stir in the crushed crackers. Place mixture in a freezer safe container that has a lid. Affix the lid and freeze. Makes 5-6 cups.
Egg Free Lemon Curd
½ c. sugar
1½ T. cornstarch
½ c. milk, or non-dairy ”milk”
1/3 c. lemon juice, or the juice from 2 lemons
Zest from 2 lemons, about 1½ tablespoons
¼ c. oil
¼ t. turmeric, for color, optional
Place sugar and cornstarch in a small saucepan and whisk together. Stir in remaining ingredients, then place over medium heat and cook, stirring continually, until mixture thickens and gets bubbly. Cook another minute or so, then remove from heat and cool down before serving. Makes about 1¼ cups. Serve with cakes, scones or cookies. Store in fridge.
