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This is a slightly unusual cheesecake, or cheesecake pie, using Snøfrisk® cream cheese in the filling. The recipe makes 1 cheesecake that serves around 10.
- 100 g butter
- 300 ml plain flour
- 2 tbsp water
- 2 tbsp white or brown sugar
- 1 tbsp butter to grease the dish
- 125 g Snøfrisk® Natural
- 125 g Cream cheese
- 3 eggs
- 100 ml sugar
- 1 tsp vanilla sugar
- 350 ml natural yoghurt
- 200 ml fresh raspberries or raspberry jam
- 100 g fresh raspberries
This recipe requires a round dish, approx. 22 cm in diameter. Preheat the oven to 200 °C.
Rub the butter into the flour and sugar, ideally in a food processor. Stir in the cold water and knead to form pastry. Leave the pastry to rest in the fridge for around 30 minutes.
Melt the butter and use it to grease the dish. Roll out the pastry and lay it in the dish. Prick with a fork and bake the pastry case in the middle of the oven for around 15 minutes. Allow to cool slightly.
Mix the cheese, eggs, sugar, vanilla sugar and yoghurt together well, ideally in a mixer. Cover the pastry case with jam or berries, and spread the cheese mixture on top. Turn down the heat and bake on the bottom shelf at 175 °C for around 30 minutes.
Top with some fresh raspberries before serving.
TIP: You can use other berries instead of raspberries for the filling and topping.