This summer we spent a few weeks at the Fjord in Norway. Where my in-laws have a summer cabin. Once a year all the people who stay at the Fjord have a summer feast. It’s so beautiful, as my mother-in-law says like a big community family 😍.
It was great everyone brought a dish each. There must have been 100 people and we all ate loads, drank loads, laughed and danced our hearts out 😃.
At this festival my husband was eating the dessert and just fell in love 😆 with this amazing cheesecake. The lady who made it; asked him what he thought of it!! He was just in a daze at how good it tasted. And he kept going on and on about it that night. That was it; the next day, I said to my mother-in- law we needed to get this recipe. So she would sit outside her cabin and every time any ladies walked by, she would call us to see if it was the same lady, that made the cheesecake. This went on for two weeks. Finally the cheesecake lady walked past……… only for us to realise it was their next door neighbour 😅. She was so happy to tell us the recipe. With the help of my husband translating it for me. I gave it ago….. shared it with my family in London and they could not stop digging in. It was like watching that episode of “Friends”, when Chandler and Rachel fought over the cheesecake that fell on the floor 😆. At the end of our dinner my sister and husband were fighting over the last slice. Seeing who could get to it first 😂.
I hope you enjoy it as much as we all did!!!
280g digestive biscuit
110g unsalted butter
300ml double cream
300ml sour cream
250g cream cheese
1 tsp vanilla extract
110g icing sugar
Zest of one lemon
2 sachets of jelly
Blueberries and rasberries
1. Crush the biscuits in a Robochef or I find a bag and rolling pin does the trick
2. Melt the butter and mix well the crushed digestive biscuit with a spoon. Press the mix in a tin to form a layer about half an inch. Put in the fridge for 20 minutes.
3. Mix the sour cream, cream cheese, lemon zest, vanilla extract together.
4. Separately whip the double cream till thick. Whip it on a medium speed. Do not over whisk it will turn into curd. Which will prevent that fluffy creamy layer in the middle. Fold the cream into the mixture.
5. Pour the mixture onto the biscuit layer in the tin. Place in the fridge for 45 minutes.
6. Make up the jelly with half the amount of water recommendations on the packet. And let it cool.
7. Place the berries onto the creamed mixture and pour the jelly on top. Just to cover the fruit. As some fruit may float to the top. Put the tin in the fridge till the jelly has set.
8. Take the tin out of the fridge and pour more jelly on top to ensure all fruit is covered. Put back in the fridge to set and chill till you serve.
I highly recommend you cut a big enough slice for yourself first!