Our award-winning Brunost Cheese tastes like a salted caramel milk fudge & we decided to combine it with everyone’s favourite dessert – Cheesecake.
This recipe is inspired by an amazing Norwegian blogger - Bespoke Lifestyle
Serves 4-5 People
Prep Time – 45 Mins
For the crust -
165g digestive biscuits
90g butter, melted over low heat
½ tsp cinnamon powder
For the filling -
400g cream cheese
150g grated ELEF Brunost plus extra for the topping
½ cup cream
½ cup sugar
3 tbsp all-purpose flour
2 tsp vanilla extract
1 cup sour cream
4 large eggs
- For the crust, preheat your oven to 180°C.
- Prepare a 20 or 23cm springform tin by placing a parchment paper.
- Crush the biscuits until you have a fine consistency.
- Add cinnamon & melted butter to a bowl of crushed digestive biscuits and mix.
- Press the digestive biscuit mixture into an even layer on the bottom of the cheesecake tin.
- Bake the crust for 10 minutes.
- Remove the tin from the oven and set aside to cool on a wire rack.
- Increase your oven temperature to 200°C.
- Add the grated Brunost and cream to a small saucepan and on medium heat start melting the cheese, whisking every now and then to get a lump free, smooth consistency. (Be careful here, the cheese can burn very quickly at the bottom of your pan)
- Set aside to cool slightly whilst you get on with the rest of the filling.
- Beat 200g cream cheese at medium-low speed until creamy.
- Gradually add the sugar and 3 Tbsp plain flour.
- Next, add 2 tsp vanilla extract
- Add the melted Brunost, blend and start adding 4 large eggs, one at a time.
- Scrape down the sides of the bowl, and add 1 cup of sour cream. Blend in but do not over-beat.
- The batter should be smooth, light and somewhat airy.
- Now, go back to your crust which would have cooled down by now and smear the sides of the tin with butter.
- Pour the batter on top of the crust and bake at 200°C for 10 minutes.
- Decrease the oven temperature to 110°C for a further 45 minutes.
- The filling should be slightly wobbly in the centre still.
- Turn off the oven. Take the cheesecake out.
- Let it cool for 2 hours at room temperature.
- Once cooled, cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
- Decorating the cheesecake is really up to you. Leave as is, dust with icing sugar or what I have done was a dusting of 100% freshly grated Brunost.