No-bake cheesecake with lingonberries
Ingredients
Base:
- 300g cookies (Selga or other Graham-cracker-like)
- 180g butter
Filling:
- 600g sweetened condensed milk (1.5 cans)
- 375g cream cheese
- 10g (2 teaspoons) gelatin
- 1 large lemon
- 1 teaspoon lemon zest
Decor:
- Lingonberries or other berries (thawed are fine)
Preparation video
Creamy filling, a cookie crust, and the bitter note of lingonberries – the festival cake of dreams.
Crumble the cookies, add soft butter and knead into a uniform mass. Evenly thin it out in the pan, forming rims of 2–3cm in height. Refrigerate the crust for 30 minutes until it sets. In a mixing bowl, make the filling: beat the cream cheese with condensed milk, add lemon juice and zest, stir until homogeneous and creamy. In a smaller dish, mix 4 tablespoons cold water with gelatin and set aside for 10 minutes. Warm the gelatin over hot water until melted. Add three tablespoons of filling to the gelatin, stir and add to the rest of the filling. Stir again, pour onto the crust, cover with foil and refrigerate for 3 hours until set. To speed up the process, you can put it in the freezer for a while. Decorate with lingonberries.
Preparation
Creamy filling, a cookie crust, and the bitter note of lingonberries – the festival cake of dreams.
Crumble the cookies, add soft butter and knead into a uniform mass. Evenly thin it out in the pan, forming rims of 2–3cm in height. Refrigerate the crust for 30 minutes until it sets. In a mixing bowl, make the filling: beat the cream cheese with condensed milk, add lemon juice and zest, stir until homogeneous and creamy. In a smaller dish, mix 4 tablespoons cold water with gelatin and set aside for 10 minutes. Warm the gelatin over hot water until melted. Add three tablespoons of filling to the gelatin, stir and add to the rest of the filling. Stir again, pour onto the crust, cover with foil and refrigerate for 3 hours until set. To speed up the process, you can put it in the freezer for a while. Decorate with lingonberries.
No-bake cheesecake with lingonberries
Ingredients
Base:
- 300g cookies (Selga or other Graham-cracker-like)
- 180g butter
Filling:
- 600g sweetened condensed milk (1.5 cans)
- 375g cream cheese
- 10g (2 teaspoons) gelatin
- 1 large lemon
- 1 teaspoon lemon zest
Decor:
- Lingonberries or other berries (thawed are fine)
Preparation
Creamy filling, a cookie crust, and the bitter note of lingonberries – the festival cake of dreams.
Crumble the cookies, add soft butter and knead into a uniform mass. Evenly thin it out in the pan, forming rims of 2–3cm in height. Refrigerate the crust for 30 minutes until it sets. In a mixing bowl, make the filling: beat the cream cheese with condensed milk, add lemon juice and zest, stir until homogeneous and creamy. In a smaller dish, mix 4 tablespoons cold water with gelatin and set aside for 10 minutes. Warm the gelatin over hot water until melted. Add three tablespoons of filling to the gelatin, stir and add to the rest of the filling. Stir again, pour onto the crust, cover with foil and refrigerate for 3 hours until set. To speed up the process, you can put it in the freezer for a while. Decorate with lingonberries.
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