I am a recent Nigella Lawson fan. I'm sure I would've known about her much earlier if I were a Brit but alas, as I am a patriot, I only found out about her when I was flipping through the television one day. Apparently, the Cooking Channel started airing her show quite a while ago, but I only found it earlier this year.
Nigella is lovely and cool and I absolutely envy the way she speaks about food. Maybe my anglophilia makes me biased but she just has this beautiful vocabulary when it comes to describing her dishes. She doesn't overdo it with cliched and flowery adjectives but instead, gives a concise punchline that leaves me feeling like I know exactly how her dishes will taste.
Today, I'm sharing a frozen cheesecake inspired by Nigella. I recently watched an episode where she made a no-churn coffee ice cream using sweetened condensed milk. Seeing as we had a can in the pantry, I thought I'd give it a go. Unfortunately (or perhaps fortunately, considering the end product was quite delicious), the carton of cream was almost empty. Then, an unused block of cream cheese caught my eye and I thought I'd try my hand at a frozen cheesecake. The results: a perfect summer dessert that my sister and I gobbled up over the course of a sweltering week in July.
8 graham crackers, crushed (1.5 to 2 cups)
3 tablespoons butter, melted
8 oz. cream cheese, room temperature
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ cup heavy cream
½ teaspoon salt
14 oz. can sweetened condensed milk
½ pint strawberries
2 tablespoons sugar
1 tablespoon lemon juice
from our strawberry picking adventure).
By the way, I think the filling would make amazing popsicles and I think that's next on my list.