Hello everyone! May 17. is just around the corner, and for all Norwegians that means the National Day.
Norway is such a beautiful country, the Norwegians are such hospitable people and I’m glad to be able to say that I am half Norwegian.
May 17. is celebrated with parades in the streets, fun activities for the children and lots of cake… This cheesecake with fresh raspberries and white chocolate would be perfect for the National Day, or any other day 🙂
- 8 1/2 oz. (240 g) finely crushed biscuits, such as Digestives or Graham crackers
- 2 tablespoons sugar
- 6 tablespoons (85 g) butter, melted
Cream cheese filling:
- 32 oz. (900 g) Philadelphia cream cheese
- 1 1/4 cup (285 g) regular sugar
- 2 tablespoons vanilla paste
- 4 eggs
- just under 1/2 cup (100 g) sour cream
- 5 1/3 oz. (150 g) fresh or frozen raspberries
- 5 1/3 oz. (150 g) white chocolate, melted and cooled
- 7 oz. (200 g) fresh raspberries
- varmed raspberry jam, for brushing (optional)
Mix the finely crushed biscuits/crackers with the melted butter. Brush the inside of a 10-inch (26 cm) baking pan with some more melted butter.
Tip the crushed biscuit mixture into the pan and press down and up the sides, using a mug or a measuring cup to help you.
Place in the freezer for 10 minutes, then bake in a 350 ˚F (180 ˚C) oven for 10 minutes. Leave to cool.
Turn the oven temperature down to 212 ˚F (100 ˚C).
The filling: put the sugar and cream cheese into a mixing bowl. The cream cheese must be at room temperature, but if you live in a country with a warm climate you’ll only need to take it out of the refrigerator 5 minutes before you start baking.
Beat until well blended, but do not overmix.
Add the eggs one at a time, beating just enough between each addition for the egg to be blended into the mixture.
Add the vanilla paste, sour cream and the melted and cooled white chocolate. Carefully stir until well blended.
Add the raspberries and carefully fold them into the mixture.
Pour the mixture onto the base.
Bake in a 212 ˚F (100 ˚C) oven for 3 hours.
Leave to cool completely and then chill for 6-8 hours.
Decorate with fresh raspberries. Brush them with some warmed raspberry jam if you like.
Now nothing remains but to enjoy this lovely cake and to share it with the people around you.
I’m sending you all a virtual hug, enjoy life and take care of each other.