A Cheesecake that melts in your mouth
Serve a piece at Amuse Bouche and enjoy. With a hint of cardamom, it's a dessert you won't forget.
Base:
250 g Digestive
2 tsp finely ground cardamom
75 g browned butter
Proceed as follows:
Brown the butter. Mix the biscuits with the browned butter and cardamom.
Press out into the pie dish - preferably Sthål's own.
Pre-bake the base at 170°C for 7-8 minutes. Then reduce the temperature to 150°.
Filling:
500 g cream cheese
1 can of sweetened condensed milk 397 g
1 tbsp vanilla sugar
1 small lemon
4 eggs
To do this:
Whisk together the cream cheese, condensed milk, vanilla sugar and lime juice.
Add one egg at a time and beat until smooth.
Then pour the batter onto the warm base.
Bake in a 150° oven for about 30 minutes to firm up the filling.
Remove from the oven and let cool. Decorate with strawberries and serve with lightly whipped cream.
Sthål's small ceramic plates Amuse Bouche are perfect for the purpose - here in the glaze Lavender. We got the recipe from Anna Caroline Magnusson, who runs the Instagram account @annacarolinebakar.