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Snøfrisk Cheesecake
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
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.