New Nordic-Style Cheesecake

Ingredients

The New Nordic-Style Cheesecake incorporates ingredients commonly found in Nordic cuisine, such as lingonberries, cloudberries, and rye flour. It also embraces the minimalist and natural approach of New Nordic cuisine, focusing on locally sourced and seasonal ingredients. The crust is made with rye flour and the cheesecake is topped with a tangy lingonberry compote, adding a distinct Nordic touch to the traditional American dessert. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) rye flour 2 cups (240g) rye flour
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 3 cups (680g) cream cheese, softened 3 cups (680g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Lingonberry compote, for topping Lingonberry compote, for topping

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 32g, 15g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the rye flour, melted butter, and granulated sugar. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
3. 3.
   In a separate bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
4. 4.
   Pour the cream cheese mixture over the crust in the springform pan.
5. 5.
   Bake for 45-50 minutes, or until the center is set and the top is lightly golden.
6. 6.
   Remove from the oven and let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. 7.
   Before serving, spread a generous amount of lingonberry compote over the top of the cheesecake.
8. 8.
   Slice and serve chilled.

Treat your ingredients with care...

• Rye flour — Make sure to use a fine-ground rye flour for a smoother crust texture.
• Lingonberry compote — If fresh lingonberries are not available, you can use frozen lingonberries or lingonberry jam as a substitute.

Tips & Tricks

• For a creamier texture, bring the cream cheese to room temperature before using.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.
• Serve the cheesecake chilled for the best flavor and texture.
• Experiment with different Nordic berry compotes, such as cloudberry or bilberry, for a variety of flavors.
• Garnish the cheesecake with edible flowers or sprigs of fresh herbs for an elegant presentation.

Serving advice

Serve each slice of New Nordic-Style Cheesecake with a dollop of whipped cream and a sprig of fresh mint for a delightful contrast of flavors and textures.

Presentation advice

Present the New Nordic-Style Cheesecake on a rustic wooden platter, garnished with lingonberries and a dusting of powdered sugar. The natural and minimalist presentation will showcase the Nordic influence in this delicious dessert.