Lingonberry & orange cheesecake with a gingersnap crust

Lingonberry & orange cheesecake with a gingersnap crust

By
From
Lagom
Serves
12
Photographer
Yuki Sugiura

The spice and orange flavour in this cheesecake are a wonderful combination. Although I originally developed this recipe for Valentine’s Day, hearts also frequently feature as Swedish Christmas decorations. It is rather moreish and surprisingly light so I wouldn’t begrudge anyone eating it in the summer either. You will need a pipette or dropper for the hearts (available online), but other than that there’s no specialist equipment required. Alternatively, you could, of course, simply spread the lingonberry coulis over the top in an even layer for a bright red pop of colour.

Ingredients

Quantity Ingredient
200g pepparkakor (swedish gingersnap) or ginger cookies, blitzed to a fine crumb
100g unsalted butter, melted
150g lingonberry or cranberry preserve
2 teaspoons cornflour, dissolved in 4 tsp water
4 gelatine leaves
300ml double cream
100g icing sugar
300g cream cheese, room temperature
1 large orange, zested and juiced

Method

  1. Line the base of a 24-cm loose-bottom cake tin with baking parchment, then, in a bowl, mix the cookie crumbs and melted butter until well combined. Pack the mixture firmly into the tin, spreading out with the back of a spoon so that it is evenly distributed and coming slightly up the sides of the tin. Chill until needed.
  2. Place the preserve in a small bowl and mix with a few tablespoons of water to loosen. Strain through a fine-mesh sieve into a saucepan, making sure to get as much liquid out as possible. Add the dissolved cornflour to the pan and gently heat to a thick but still drizzle-able coulis. Cool completely.
  3. Meanwhile, soak the gelatine leaves in a small bowl of water for 5 minutes until soft and jelly-like. Pour the cream into a pan and bring to a simmer, then immediately remove from the heat. Squeeze any excess water out of the gelatine leaves and add to the warm cream, stirring until dissolved. Allow to cool slightly. Beat the icing sugar into the cream cheese along with the orange zest and juice. Add the cooled cream with 3 tablespoons of the berry coulis and beat until smooth. Pour the cream cheese mixture onto the cookie base.
  4. It’s now time to decorate – and for a steady hand! Starting in the centre of the cake, use a pipette to dot tiny circles in a spiral pattern all the way round the cake, letting the dots get bigger as you work your way around. Finally, starting in the middle again, use a cocktail stick to pull through the dots in a continuous, circling motion – try not to lift your hand at all if you can help it. You should end up with a spiral of hearts.
  5. Cover the tin with clingfilm (be careful not to touch the top of the cake!) and chill for 6 hours, or overnight, until set.
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