CHEESECAKE WITH CLOUDBERRY SAUCE
A powerful pleasure with a delicate cloudberry sauce made with wild cloudberries from Northern Norway and plums from Hardanger. This cheesecake provides an unforgettable taste experience.
Recipe
Biscuit base
12 oat biscuits
100 g butter
0.5 tsp ground cloves
Cheese filling
600 g natural cream cheese
1 dl sour cream
The juice of ½ lemon
2-3 tsp. cloudberry powder
150 g sugar
1 tsp vanilla sugar
4 eggs
Instructions
1. Crush the biscuits in a food processor with room temperature butter and cinnamon. Process until smooth.
2. Pour the biscuit mixture into a loose-bottomed springform pan, 24 cm in diameter. Spread the biscuit mixture evenly and press it together to form a base. Bake the base on the lowest rack at 180 °C for 10 minutes.
3. Stir the cheese and sour cream until a lump-free mixture forms. Add the remaining ingredients and whisk until combined. Pour the cheese filling over the biscuit base. Reduce the oven temperature to 140 °C and bake the cake for 1 to 1.5 hours.
4. The cake is ready when it has set along the edges, but is still “dizzing” in the middle. Cool the cake completely. Before serving, pour cloudberry sauce over the cake and add some cloudberries or other fruits for decoration. Enjoy.
