Lingonberry and orange cheesecake with a gingersnap crust
- February 2018
- Serves 12
- Hands-on time 30 min, plus cooling, chilling and at least 6 hours setting
This beauty, from the crunchy, gingery base to the creamy, orangey topping, is a treat. With its delicate heart decoration it would make a great ending to a Valentine’s Day dinner – if you can resist slicing it for afternoon tea.
This recipe is from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner (£20; Quadrille).
- 28.3g (17.5g saturated)
- 27.9g (20g sugars)
You don’t need a pipette for the decoration – we created just as impressive a result with a steady hand, a teaspoon and a cocktail stick. If you prefer, you can spread the coulis over the whole surface of the cheesecake for
a richer pop of bright colour – but wait for the cheesecake filling to set properly before you do it.
Make the cheesecake up to 24 hours ahead and keep in its tin, carefully wrapped in cling film, in the fridge. Any leftovers will keep for up to 3 days in an airtight container in the fridge.
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