Swedish Cheesecake Recipe
I love this time of the year. The weather is warming up, the jacarandas are heralding that Christmas is near and I know that it won’t be long and I will be tucking into Christmas pudding (gluten-free of course).
My husband doesn’t like Christmas pudding, but is a connoisseur of cheesecake, so to keep everyone happy I have been making a cheesecake for him every Christmas for 24 years.
My sister translated this recipe from Swedish to English after she spent a year in Sweden as part of a Rotary exchange. It has now become one of my signature desserts and is always requested by friends and family.
As Beauty Heaven is part of our family, I decided that I would share this recipe with you all. It is the first time I have shared it with anyone so I hope you enjoy it.
SWEDISH CHEESECAKE RECIPE
22cm spring form tin (or similar)
250 grams Philadelphia cream cheese (at room temperature)
170 grams white sugar
Dash vanilla essence
3 eggs – separated
200 mls thickened cream
1 packet of Granita biscuits – or gluten free alternative (Arnott’s Rice Cookies)
Approx. 2 tbs of melted butter
Crush biscuits in a bowl. Add approximately 2 tablespoons of melted butter to the biscuits and mix until combined.
Put biscuit mixture into spring form tin and press firmly on the bottom of the tin and up the sides. Place in freezer to chill.
Mix cream cheese, egg yolks and sugar in an electric mixer until smooth.
In a separate bowl whip the cream until stiff. Add a dash of vanilla essence and a pinch of salt and mix into the cream. Add this to the electric mixer and combine fully with the other ingredients.
In a clean bowl whip the egg whites until they are stiff and add to the other ingredients. Fold in egg whites gently until all combined.
Remove tin from freezer and pour the mixture onto the biscuit base.
Place in freezer to set (takes approximately 24 hours)
Remove from freezer approximately 15 minutes before serving and cut into desired portions
This is best served semi-frozen
Serve with fresh fruit if desired.
Note: There is only one problem with this cheesecake. Once you have one piece you will be coming back for more.
I urge you to try this, even if you are not a fan of traditional cheesecakes, as every non-cheesecake lover who has tried it has come back for seconds.
Do you have any ‘secret’ recipes? What do you serve at Christmas?