Snøfrisk Cheesecake

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Snøfrisk Cheesecake


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


  • 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


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.