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Wonderful cheesecake with Västerbottensost and a smooth caramel sauce. Topped with toasted almonds before serving!
2 1⁄2 dl flour
1⁄2 dl granulated sugar
100 g butter, cut into cubes
3 cups powdered sugar
300 g of cream cheese
300 g Västerbottensost®, grated
1⁄2 tsp vanilla sugar
1⁄2 dl lemon juice
2 tsp lemon zest, grated
500 g ricotta
1 1⁄2 tablespoons cornmeal
1 1⁄2 tablespoons water
25 g butter
1 1⁄2 cups cream
1 cup light syrup
1 cup sugar
1⁄2 dl Västerbottensost®, grated
1/2 cup almonds, chopped and roasted
250 g raspberries
Cheesecake with Västerbottensost®
Bottom: Mix butter, flour and sugar in food processor into a crumbly dough.
Line a mold with a removable edge with greaseproof paper and grease the mold.
Squeeze the dough into the bottom of the mold.
Bake about 25 minutes until it acquires a nice golden color, take out and let cool.
Filling: Whisk a smooth batter of sugar, cream cheese, Västerbotten cheese, vanilla sugar, lemon juice and lemon zest, ricotta and eggs in a food processor or by hand.
Whisk together cornmeal and water in a bowl at the side, then stir into the batter and mix thoroughly.
Pour the batter into the mold, shaking lightly so all the air bubbles disappear.
Bake for about 40 minutes.
Turn off the oven and leave the cheesecake in the oven on after heat for 40 minutes.
Then place it in the refrigerator at least 1 hour before serving.
Caramel sauce: Brown the butter by melting it over high heat until it quiets down, then lower to a low temperature.
When a light brown bottom mass has formed in the saucepan, add the rest of the ingredients.
Bring to a boil, stirring and simmer 3 minutes.
Then cool the caramel sauce, stirring and let cool before serving.
To serve: Coarsely chop and toast almonds for a few minutes in a dry pan.
Serve the cake with caramel sauce, toasted almonds and raspberries.
4 / 5. 1
Västerbottensost® is a registered trademark of Norrmejerier
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