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Enjoy this cheesecake with Västerbottensost®. Serve with seasonal berries or a rhubarb compote.
2.8 cups sugar
2/3 vanilla bean
400 g of cream cheese
4 cups whipped cream
5 tablespoons flour
1/2 teaspoon salt
Cheesecake with Västerbotten cheese® and berry compote
Preheat the oven to 230 degrees, over and under heat.
Line a 24 cm springform pan with parchment paper and grease the edges so that the cake comes off more easily after baking.
Scoop the seeds out of the vanilla pod and whisk them together with the cream cheese, grated Västerbotten cheese, sugar and salt for two minutes. Add the eggs, one at a time, stirring constantly.
Mix the flour with the cream until the flour has dissolved completely in the cream. After that, pour the cream into the batter, stirring constantly.
Beat until batter is completely smooth.
Pour all the batter into the springform pan and put in the oven. Bake for 20-30 minutes until the cake is nicely browned and stopped.
Allow to cool to room temperature before unmolding it from the pan so that the cake has time to settle completely. Feel free to prepare the cake early so that it has time to settle properly before serving.
Serve the cake with a rhubarb compote or top it with seasonal berries.
4 / 5. 1
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