Snøfrisk Cheesecake

Snøfrisk Cheesecake

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Crust

• 2 eggs
• 100 g sugar
• 150 g oatmeal cookies, crumbled
• 1 tbsp white flour

Filling

• 2 tubs (250 g) Snøfrisk fresh cheese
• 1 pouch unflavoured gelatin
• 3 tbsp water
• 300 ml light sour cream
• 100 g sugar
• 1 tbsp finely grated lemon peel
• 500 ml boiling water
• Berries or fruit for decoration

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Preparation

In a large bowl, whisk the eggs and sugar until thick and creamy.

Mix in the flour and crumbled oatmeal cookies.

Press the mixture into a well-greased 22 cm pie pan, or two 12 cm small pie pans. Bake the crust at 350° for about 30 minutes. Let cool.

Dissolve the gelatin in water according to package directions. Beat the Snøfrisk, cream, sugar and lemon peel together in a large mixing bowl.

Combine the gelatin and cheese mixtures together. Pour the filling evenly into the crust(s). Refrigerate the cheesecake until it has set.

Decorate with fruit or seasonal berries.