Strawberry Semifreddo Cheesecake

• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 3 eggs, separated
• 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 100ml cream, heated to boiling point
• 2 punnet strawberries, pureed and strained Safeway 1 lb For $3.99 thru 02/09
• 2 tablespoons sugar, extra

1. Beat Philly* and sugar until smooth.
2. Add the egg yolks and lemon, mix until just combined.
3. Gradually add hot cream until ingredients are mixed.
4. Fold through the strawberry puree.
5. Whip the egg whites until stiff peaks are just forming, gradually add extra sugar, beating until dissolved.
6. Gently fold in egg white mix until just combined.
7. Pour into 20cm springform tin.
8. Freeze for 2-3 hours or until solid.
9. Half an hour before serving, remove from freezer to refrigerator.
10. Dust with icing sugar and serve.

caster sugar, eggs, lemon juice, cream, punnet strawberries, sugar

Taken from www.kraftrecipes.com/recipes/strawberry-semifreddo-cheesecake-103343.aspx (may not work)