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Cheesecake With Cloudberries

By Brontë Aurell

5.0

(2)

Overhead shot of ostkaka a Scandinavian cheesecake topped with cloudberries.
Photo by Peter Cassidy

Cloudberries look a bit like plump orange raspberries, but the taste is unlike any other berry on the planet. Because of their short season, most cloudberries are made into jam or jelly—and this is usually the only way most people can get hold of them. We love a New York–style baked cheesecake, but admittedly it is not very Scandinavian. It seemed obvious to combine it with our favorite berry to create this amazing New York-meets-Scandi-style treat.

Recipe information

  • Total Time

    1 hour and 15 minutes, plus 4 hours chilling time

  • Yield

    Serves 12

Ingredients

For the cheesecake

7 oz. (200 g) plain biscuits/cookies (I use malted milk or digestives)
¾ stick (75 g) butter, melted
4 cups (740 g) full-fat cream cheese
¾ cup (150 g) granulated sugar
2 tsp. vanilla extract, or the seeds from 1 vanilla bean
1 tsp. grated lemon zest
2 tsp. freshly squeezed lemon juice
3 eggs plus 3 egg yolks

For the toppings

¾ cup (300 ml) sour cream
1 Tbsp. granulated sugar
1 tsp. vanilla extract, or use the seeds from 1 vanilla bean
½ cup (140 g) cloudberry jam or jelly plus fresh or frozen cloudberries if you have them, to decorate

Preparation

  1. Step 1

    Preheat the oven to 350°F.

    Step 2

    Prepare a 9-inch springform/springclip pan (ideally leak-proof), greased and base lined with baking parchment, then wrap foil around the outside to form a leakproof seal. Place the springform/springclip pan in a large, deep roasting pan.

    Step 3

    Crush the biscuits/cookies to crumbs (either with a rolling pin or in a food processor) and mix with the melted butter. Press the mixture evenly into the base of the prepared springform/springclip pan.

    Step 4

    Pulse the cream cheese in the food processor for 30 seconds to break up any lumps, then tip into a mixing bowl. Add the sugar, vanilla, and lemon zest and juice and whisk to combine fully. Add the eggs and whisk again until just combined, taking care not to overbeat.

    Step 5

    Pour the mixture onto the biscuit/cookie base. Pour water into the roasting pan to come halfway up the side of the cheesecake pan to form a bain-marie.

    Step 6

    Bake for 45–50 minutes on the middle shelf. The cheesecake is done when it wobbles ever so slightly in the middle. Remove the cheesecake but leave the oven on.

    Step 7

    Meanwhile, make the first topping: combine the sour cream, sugar and vanilla, then pour over the cheesecake and bake for a further 8–10 minutes. Leave the cheesecake to cool in the oven with the door ajar for an hour, then leave to chill in the refrigerator for at least 4 hours.

    Step 8

    Using a knife or metal spatula, carefully loosen the sides of the cake from the pan, then open the springform/springclip. It is easiest to serve on the actual base, so don’t worry about removing that.

    Step 9

    For the second topping, gently heat the jam/jelly mixed with a small splash of water in a saucepan. When warm (not hot), pour over the cake and spread carefully to cover. If you have extra cloudberries, decorate with these too. Leave to cool, then chill again in the refrigerator so the jam can set before serving.

Fika & Hygge — Cover
From ScandiKitchen Fika & Hygge by Brontë Aurell, published by Ryland Peters & Small. Photography by Peter Cassidy © Ryland Peters & Small, 2016. Buy the full book from Simon & Schuster or Amazon.
TagsCheesecakeCakeDessertScandinavianEuropeanAmericanCream CheeseCheeseDairyLemonCitrusFruitSour CreamBrunchNut FreeVegetarianMake AheadBakingFood ProcessorCookbooks

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