Recipe Index

Ingredients

• 7 oz plain biscuits/cookies
• ¾ stick butter, melted
• 4 cups full-fat cream cheese
• ¾ cup granulated sugar
• 2 tsp. vanilla extract, or the seeds from 1 vanilla bean
• 1 tsp. grated lemon zest
• 2 tsp. freshly squeezed lemon juice
• 3 eggs plus 3 egg yolks
• ¾ cup sour cream
• 1 Tbsp. granulated sugar
• 1 tsp. vanilla extract, or use the seeds from 1 vanilla bean
• ½ cup cloudberry jam or jelly plus fresh or frozen cloudberries if you have them, to decorate

Method

1. Heat the oven to 350°F, grease and base-line a 9-inch springform pan, wrap foil around its outside to seal it, and set it in a large, deep roasting pan.
2. Crush the biscuits to crumbs and mix them with the melted butter, then press the mixture evenly into the base of the springform pan.
3. Pulse the cream cheese for 30 seconds to break up lumps, tip it into a mixing bowl, and whisk in the 3/4 cup of sugar, the 2 teaspoons of vanilla and the lemon zest and juice.
4. Whisk in the eggs and egg yolks until just combined, taking care not to overbeat, and pour the filling onto the crumb base.
5. Pour water into the roasting pan to come halfway up the side of the cheesecake pan and bake the cheesecake on the middle shelf for 45 to 50 minutes, until it wobbles ever so slightly in the middle.
6. Stir the sour cream with the tablespoon of sugar and the teaspoon of vanilla, pour this first topping over the cheesecake, and bake for a further 8 to 10 minutes.
7. Leave the cheesecake to cool in the oven with the door ajar for an hour, then chill it in the refrigerator for at least 4 hours.
8. Loosen the sides with a knife, open the springform, warm the cloudberry jam with a small splash of water until just pourable, and spread it over the top, decorating with extra cloudberries if there are any, then chill the glazed cheesecake again until the jam sets.

Cook: 25 minutes · Total: 1 hour and 15 minutes, plus 4 hours chilling time

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data