Norwegian Brown Cheese Cake (Brunostkake)
This is a classic cheesecake with brown cheese added into the filling for a distinctly Norwegian, slightly caramel flavor.
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Servings: 9
Equipment
- spring cake form (24-26 cm, 9-10 in)
- food processor
Ingredients
Crust
- 4 oz digestive biscuits (or graham crackers) (about 1 cup)
- 2 tbsp sugar
- 1/4 tsp cardamom
- 4 tbsp butter
Cheesecake Filling
- 2/3 cup heavy cream
- 1 vanilla pod
- 7 oz brown cheese
- 14 oz full fat cream cheese (about 2 cups)
- 1 cup sugar
- 3 eggs
- 1/2 lemon
Instructions
Crust
- Preheat oven to 345°F (175°C) and line the bottom of the springform with baking paper.
- Place the biscuits, sugar and cardamom in your food processor and process until you have small crumbs.
- Melt the butter and add to the food processor. Process a bit more until the butter is combined. The mixture will still be crumbly.
- Press the mixture into the bottom of your springform and bake for about 10 minutes. Then turn the oven down to 300°F (150°C).
Cheesecake filling
- Add the heavy cream to a saucepan. Slice open the vanilla pod with a knife and scrape the seeds out into the heavy cream. Add the empty pod halves to the cream as well and bring the cream to a simmer.
- As the cream is heating, slice or grate the brown cheese. As soon as the cream begins to bubble, remove from heat and take out the empty vanilla pods. Stir in the brown cheese until it is smooth and completely melted. You can use a whisk to get the mixture smooth.
- Add the cream cheese and sugar to a large mixing bowl and stir until smooth. Add the brown cheese/cream mixture and stir until smooth.
- Add in one egg at a time, stirring well after each. Add lemon juice to taste.
- Pour the filling onto the crust and bake at 300°F (150°C) for about 45-50 minutes. The edges should be firm but the center will still jiggle.
- Let the cake cool completely and then chill the cake in the fridge overnight, or at least for a few hours before serving.