Lingonberry Cheesecake
Indulge in the delightful flavours of our Lingonberry Cheesecake, a luscious dessert that perfectly blends the sweetness of lingonberry jam with the richness of cream cheese.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| frozen lingonberries | 500g |
| water | 175ml |
| corn starch sugar to taste | 1.5 tbsp |
| cinnamon (optional) | |
| red wine (optional) | 35ml |
| digestive biscuits | 200g |
| salted butter | 80g |
| cream cheese | 500g |
| heavy cream | 200ml |
| powdered sugar | 100g |
| gelatine sheets | 10g |
| lingonberry jam | 240ml |
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Lingonberry jam
500g frozen lingonberries - 175ml water - 1.5 tbsp corn starch sugar to taste - cinnamon (optional) - 35ml red wine (optional)
Bring the lingonberries and water to boil. Add the sugar and cinnamon. Let the mixture simmer for 3 min. Remove the pot from the heat and mash the lingonberries. Return the pot to the heat and add the red wine. Bring to boil and then reduce to medium heat. Mix the corn starch with some water and add it to the jam. Continue stirring until the jam reaches its boiling point again. Pour the lingonberry jam into a glass jar.
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Lingonberry cheesecake
200g digestive biscuits - 80g salted butter - 500g cream cheese - 200ml heavy cream - 100g powdered sugar - 10g gelatine sheets - 240 ml lingonberry jam
Crush the digestive biscuits and melt the salted butter. In a large bowl, combine the crushed biscuits and the melted butter. Butter a springform pan of 23 cm. Press the biscuit- butter mixture into the springform pan and refrigerate briefly. In a separate bowl, whisk the cream cheese, heavy cream and powdered sugar. Place the gelatine leaves in cold water, allowing them to soak for 5 min. Afterward, drain the gelatine and add two to three tablespoons of boiling water, stirring until the gelatine completely dissolves. Mix the gelatine and the lingonberry jam, pour into the cream cheese mixture and mix again. Pour the mixture in the springform pan and spread out evenly. Put the Lingonberry Cheesecake in the fridge and allow it to cool for at least 5 hours. Garnish with extra lingonberry jam and enjoy!
