desserts / deserti / jälkiruoat

Lingonberry cheesecake / Torta od sira s bobicama / Puolukka juustokakku

Guess what? Tilli & Ružmarin will soon be growing in the same herb garden / We’re putting all our eggs into one basket / We’re continuing like two peas in a pod. Yep, it’s happening, we are getting married! And for our first leg of engagement celebrations in Finland, we made arancini (which were ready just as the guests were arriving and disappeared before we could take any pics), and a lingonberry cheesecake.

We decided to bake the cake the night before, just in case, and thought we were being super smart about it. What we didn’t count on was that after a day spent with the grandparents in the north of Finland and a late flight home, in a kitchen we’re not too familiar with, things probably won’t go according to plan. It started so smoothly and the cake was in the oven in no time. Ružmarin even commented that with a recipe like this we could make cheesecakes every week, no problem, and look perfectly plump for the wedding. Forgetting to knock on wood, we had just started relaxing on the couch when Ružmarin suddenly asked why it smelled like smoke. Tilli ran to the oven and noticed that some of the butter was dripping and had started to burn, producing a thick layer of smoke in the oven. There was now the risk of smoking the cheesecake, something that did not sound very appealing so the only option was to turn off the oven and clean it. But what would happen to our half-baked cheesecake while the oven cooled down? Would it be inedible? Would there be no dessert to serve at the party? Well the problems didn’t end there as Tilli forgot to turn the oven down to the right temp after turning it back on. Luckily we checked at the right moment, when one corner was starting to burn. It sure wasn’t as pretty as we imagined it, but when we tasted the next morning the flavor was spot on. That evening we presented a slightly smoked, twice-baked cheesecake with a tiny slice missing, and proudly proclaimed that it was designed just for the special occasion.

This shows that no matter how much you have baked things can still go terribly wrong when you’re in the kitchen. Don’t get too down when there is a potential disaster, we’ve probably been in the same situation too. For this recipe we used the lingonberries we picked in the Finnish forest which are very acidic. Any berries will work well, just make sure you adjust the amount of sugar if you’re using sweet berries like strawberries or blueberries. It’s best to start with a small amount of sugar and add more as you taste. You want the topping to be quite sour and give some freshness to the otherwise quite dense cake.

cheesecake3

(recipe adjusted from K-ruoka)

Bottom:

  • 150 g digestive cookies
  • 60 g butter

Filling:

  • 1,5 dl brown sugar
  • 1 tbsp vanilla sugar
  • 3 eggs
  • 500 g fresh cheese
  • 180 g cream cheese
  • 1 dl whipping cream
  • 4 tbsp cornstarch
  • 3 tbsp lemon juice

Topping:

  • 1/2 cup lingonberries
    (or other berries)
  • sugar to taste
Podloga:

  • 150 g digestive keksa
  • 60 g maslaca

Krema:

  • 1,5 dl smeđeg šećera
  • 1 žlica vanilin šećera
  • 3 jaja
  • 500 g svježeg sira
  • 180 g krem sira
  • 1 dl vrhnja za šlag
  • 4 žlice gustina
  • 3 žlice limunovog soka

Za ukrašavanje:

  • 1/2 šalice bobica po želji
  • šećera po potrebi
Pohja

  • 150 g digestive keksit
  • 60 g voita

Täyte

  • 1,5 dl tummaa sokeria
  • 1 rkl vanilliini sokeria
  • 3 kananmunaa
  • 500 g maitorahkaa
  • 180 g tuorejuustoa
  • 1 dl vispi kermaa
  • 4 rkl maissi tärkkelystä
  • 3 rkl sitruunan mehua

Päälle

  • 1/2 kuppia puolukoita
  • sokeria

cheesecake

  1. Start by cooking down the berries with 2 tablespoons of sugar in a small saucepan. Leave them on medium heat and occasionally mash with the spatula. Keep tasting and add more sugar if too sour. Cook the berries until you get a thick sauce that still has some whole berries in it.
  2. Preheat the oven to 175°C.
  3. For the cake bottom, grind the cookies until fine and combine with melted butter. Press to cover the bottom of a buttered 24 cm cake tin lined with baking paper.
  4. To make the filling, beat eggs with brown sugar and vanilla sugar until creamy. Add fresh cheese, cream cheese and lemon juice, and beat until even. In a small cup mix the cornstarch with enough cold whipping cream to get a smooth mixture, then add it to the filling along with the rest of the whipping cream. Beat until just combined. Pour over the cookie bottom.
  5. For the berry topping, add a small amount of berries in spots over the cake and using a knife distribute it so you get a marbled top. Bake in the preheated oven for about 45 minutes, until the cake is just set. Leave to cool before storing it in the fridge, preferably overnight.

cheesecake5

  1. Za početak pripremite umak od bobica. U maloj tavi na srednjoj vatri kuhajte bobice s 2 žlice šećera. Povremeno promiješajte i zgnječite bobice žlicom, te kušajte i po potrebi dodajte još šećera. Ostavite da se lagano krčka dok ne dobijete gusti umak.
  2. Zagrijte pećnicu na 175°C.
  3. Namastite kalup za tortu veličine 24 cm i prekrijte ga papirom za pečenje. Usitnite kekse dok ne dobijete mrvice i pomiješajte s otopljenim maslacem. Utisnite u dno kalupa za tortu.
  4. Za kremu od sira, tucite jaja sa smeđim šećerom i vanilin šećerom dok ne postanu kremasta. Dodajte svježi sir, krem sir i limunov sok, pa miksajte do jednolične smjese. U maloj šalici pomiješajte gustin s dovoljno hladnog vrhnja za šlag da dobijete smjesu bez grudica. Ulijte u kremu zajedno s ostatkom vrhnja za šlag, pa miksajte dok ne dobijete glatku kremu. Ulijte u kalup na dno od keksa.
  5. Ukrasite umakom od bobica. Na desetak mjesta na torti dodajte malu količinu bobica, pa nožem razvucite da dobijete mramorni izgled. Pecite oko 45 minuta. Da biste odredili kad je torta gotova, lagano je protresite – spremna je ako sredina ne izgleda tekuće kad se torta miče. Ohladite tortu prije nego je ostavite u hladnjaku, po mogućnosti preko noći.
  1. Keitä puolukat ja sokeri pienessä kattilassa kunnes ne alkavat hajota. Voit hieman murskata marjoja lastalla. Maista ja jos marjat ovat liian kirpeitä lisää hieman sokeria. Marjojen tulisi kuitenkin olla jonkun verran kirpeitä että ne antaisivat raikkauttaa tuhdille juustokakulle.
  2. Lammitä uuni 175 asteeseen.
  3. Voitele 24 cm kakkuvuoka ja aseta siihen leivinpaperi. Murskaa keksit ja lisää sulatettu voi. Kaada keksi-voi seos vuokaan ja tasoita se painamalla.
  4. Vatkaa kananmunat, sokeri ja vaniliinisokeri kulhossa kunnes kermaista. Lisää seokseen maitorahko, tuorejuusto ja sitruunan mehu ja sekoita. Kaada toiseen lasiin vispikerma ja lisää siihen maissitärkkelys. Sekoita ja kun maissitärkkelys on liuonnut lisää vispikerma maitorahka seokseen. Sekoita nopeasti ja sitten kaada kakkuvuokaan. 
  5. Ripottele pieniä täplöjä marjakastiketta kakun päälle ja vedä niistä viivat veitsellä (tässä tyyli vapaa kuten aina, ei tarvetta stressata) niin että kakku marmoloituu. Paista uunissa 45 min kunnes kakku jähmettyy. Anna kakun viilentyä huoneenlämpöiseksi ennen kun laitat sen jääkaappiin. Paras olisi jos kakku on jääkaapissa yön yli. 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s