I know you might be quite ’satisfied’ with sweets by now, but in case you still have room left for dessert here’s the perfect cake – made from leftover gingerbread. Vanilla gingerbread cheesecake with lingonberries.
Hope you like it,
Michelle
Vanilla-lingonberry gingerbread cheesecake
- April 12, 2020
- 12
- 4 hr
- Print this
Ingredients
- Crust:
- 350g french gingerbread cookies
- 150g butter
- Pinch of salt
- Cake:
- 800g cream cheese
- 200g mascarpone cheese
- 250g quark/sour cream
- 2 dl cream
- 3 tsp vanilla sugar
- 3 dl sugar
- 8 pieces of gelatine
- 1 lemon
- 2 dl frozen lingonberries
- Toppings:
- Sugared rosemary and cranberries
- Meringue
Directions
- Step 1
- Crush the gingerbreads, melt the butter mix into a dough. Add some salt!
- Step 2
- Cover a 25cm (diameter) round cake pan with a baking sheet and press the dough tightly on the bottom and up the sides. Let it rest.
- Step 3
- Place the gelatine in a bowl with cold water and soak them.
- Step 4
- Mix the cream and mascarpone cheese with quark/sour cream and cream. Add sugar and vanilla sugar and mix into an even dough.
- Step 5
- Press the juice from the lemon and heat it. Press the water from the gelatine from the water and place them in the hot lemon juice and stir until they melt.
- Step 6
- Pour the gelatine lemon mix into the cream cheese mix in a very, very thin line and stir around while pouring.
- Step 7
- Scoop 1/3 of the cream cheese mix on top of the pie crust, scoop in 1 dl lingonberries evenly, scoop over cream cheese, again pour over the other 1 dl lingonberries and top with the rest of the cream cheese.
- Step 8
- Place in the fridge to cool for a few hours or overnight.
- Step 9
- Decorate with sugared rosemary and cranberries and crushed meringue.
