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Cheesecake with sour cream tastes better than if you just use cream cheese. This cheesecake is flavoured with spruce sprigs to give it a straight-from-the-forest taste. Make sure you don’t use too much – there should only be hint of spruce.
Servings: ENOUGH FOR A 26 CM SPRINGFORM PAN
Servings: ENOUGH FOR A 26 CM SPRINGFORM PAN
PREPARATION:
- 1
Melt the butter over a low heat and allow it to simmer until it turns light brown. Crush the biscuits with your fingers and mix in the butter. Add the spruce sprigs and mix well. Press the biscuit mixture evenly over the bottom of a 25 cm springform pan.
- 2
Lay the gelatine to soak in a dish of cold water for a few minutes. Place the sugar, honey, water and lemon peel in a saucepan, bring to the boil and stir until the sugar has dissolved. Add the gelatine and stir until it has completely dissolved.
- 3
Place the cheese and sour cream in a bowl and stir until the mixture is smooth. Add the syrup and mix well. Pour the cheese mixture into the springform pan, cover and store in a cold place overnight.
- 4
Serve with a topping of cloudberries.
