as you might know from preview postings i am a hugh fan of leila lindholm. she is a great baker and chef in sweden (http://itstimetobake.blogspot.com/2011/02/leila.html).
last year, around this time, me and my boyfriend daniel lived in stockholm and we started to become a little obsessed with one of her cakes, "the new york cheesecake with blueberries". we made it for our birthdays and had some friends over for fika. it´s without a doubt a recipe worth dying for, so i though i would share it with you guys, even though it´s not a swedish cake.
300 gram digestivekex 1 1/4 cup graham cracker crumbs
150 gram osaltat smör 3/4 cup butter
1 dl strösocker 1/2 cup sugar
1 dl majsmjöl 2 tbsp cornstarch
2 tsk vaniljsocker 2 tbsp vanilla extract
600g philadephia 2 1/2 cup cream cheese, softened
2.5 dl 10% kesella this is not available in the states
3 st ägg 3 eggs
1 dl vispgrädde 1/2 cup whipped cream
200 gram vit choklad 1 cup white chocolate
1 dl frysta blåbär 1/2 cup frozen blueberries
1. heat oven to 347 degrees fahrenheit/ 175 degrees celsius.
2. mix crumbs with melted butter.
3. press firmly and evenly in bottom of ungreased baking pan. put in the oven for about 10 minutes and let it cool.
4. mix sugar, cornstarch and vanilla extract in a bowl. pour in the kesella (if you have it otherwise replace it with more whipped cream) and the cream cheese and mix with a hand mixer.
5. heat the oven to 392 degrees fahrenheit and 200 degrees celsius. ad the eggs and mix. pour in the cream a little at a time and mix constantly.
6.melt the chocolate in a bowl over boiling water and pour it into the dough. pour over the crumble and spread the blueberries on top of the cheesecake. bake in the oven for 30 minutes, cover it with foil when it´s starting to get golden so it doesn´t get burnt. turn of the oven and let the cheesecake stand in the after heat for about 30 minutes.7.let cake need to chill for at least 8 hours, the best thing is to let it stay in a cool place over night.
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