Cheesecake soft-serve? Why not? Cream cheese gives this soft-serve the silkiest of textures, while a crumble of biscuits mimics the cheesecake crust. We like to pipe the soft-serve into cups for a traditional look, but feel free to just spoon it in. Either way, serve without delay. Begin this recipe a day ahead to freeze the soft-serve.
- 15 gm cornflour
- 250 ml (1 cup) milk
- 500 gm cream cheese, at room temperature
- 200 gm honey
- 300 ml pouring cream
- 30 gm liquid glucose
- 1 tsp vanilla bean paste
- crumbled digestive biscuits, to serve
- 1Whisk together cornflour and 2 tbsp milk in a bowl, then whisk in remaining milk. Beat cream cheese in an electric mixer fitted with the paddle attachment until light and fluffy (4-5 minutes).
- 2Boil honey in a saucepan over medium-high heat until dark caramel (4-5 minutes). Remove from heat, gradually add pouring cream (be careful, hot honey will spit), then return to heat, swirl to combine and bring back to the boil. Add glucose and 3 tsp sea salt, boil for 1 minute to reduce slightly, then remove from heat and whisk in milk mixture. Return to heat and whisk continuously until slightly thickened (1 minute).
- 3With the motor running, gradually add honey mixture to cream cheese in electric mixer, then add vanilla and beat continuously until smooth and combined (scrape down sides of bowl to ensure there are no lumps). Pour mixture into large snap-lock bags to half full, squeeze out excess air, seal and place flat on a tray. Freeze until firm
- 4Remove cream cheese mixture from bags, pulse in a food processor, scraping down sides occasionally, until smooth, then process until fluffy (1-2 minutes). Transfer to a piping bag fitted with a large fluted nozzle and freeze until firm but still pipeable (3-4 hours). Soft-serve will keep frozen in piping bag or in a container for a week. Pipe into chilled cups or bowls, scatter with crumbled biscuits and serve.