Ingredients
Cookie base
- 125 g gingerbread
- 125g Digestive
- 100g melted butter
Filling
- 600g natural cream cheese
- 397 g condensed milk
- 4 eggs
- 1 lemon
- 1 tbsp vanilla sugar
Topping
- 2 gelatin leaves
- 200 ml lingonberry juice
- 200g frozen lingonberries
Christmas cheesecake
Wow! A beautiful and delicious Christmas cheesecake with a taste of lingonberries! You just have to try this.
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Assemble the assistent with the mixer
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Add gingerbread + Digestive
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Mix with the melted butter and press into a baking pan with a removable edge (approx. 24 cm)
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Bake at 170 °c for about 6-8 minutes,
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Remove from the oven and lower the heat to 150 °c.
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Grate the peel of a lemon and squeeze out about 2 tablespoons of juice.
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Assemble the assistent with beater bowl and balloon whisks.
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Whisk the cream cheese softly and then add condensed milk and lemon juice + grated peel.
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Add the eggs one at a time and whisk together to a smooth batter
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Pour the filling into your biscuit shell and place in the oven 150 °c (302 °F)
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Bake for about 30-40 minutes
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Then cool the cheesecake completely.
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Put the gelatin leaves in cold water for about 5 minutes.
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Heat 100 ml of the lingonberry juice.
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Squeeze out the gelatin leaves and let them melt into the hot lingonberry juice
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Then add the remaining drink and the frozen lingonberries
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Pour over your completely cooled cheesecake before the gel solidifies
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Let your cheesecake stand overnight in the fridge, but at least 3 hours, before loosening the mold. (It is also excellent for freezing)
