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A simple but tasty cheesecake with a brunost flavour. Can be served by itself or with raspberries.
Preheat the oven to 170 °C.
Crush the digestive biscuits. Melt the butter. Mix the two together and tip into a greased 22cm springform tin or pie dish. Level the mixture and press down slightly, ensuring it covers the bottom of the tin.
Heat up the cream and add the brunost. Melt the brunost into the cream and stir until there are no lumps left.
Mix together the cream cheese, sugar and vanilla until smooth. Stir in the eggs one at a time, and then add the brunost mixture. Pour this cheesecake mixture over the digestive base in the springform tin. Bake at 170 °C for around 50-55 mins. Allow the cheesecake to cool before serving.