Baked Brunost Cheesecake

A simple but tasty cheesecake with a brunost flavour. Can be served by itself or with raspberries.
From a Brunost story
Brunost Ambassador
Brunost trip to New York and Washington, D.C.
Difficulty: Medium
Time: 80 min
Product in the recipe
TINE Gudbrandsdalen Read more
  • 10 Servings

    Ingredients for one cheesecake (using a 22cm springform tin)

  • 225 g digestive biscuits or graham crackers
  • 110 g butter
  • 100 g TINE Gudbrandsdalen
  • 50 ml cream
  • 3 eggs
  • 450 g cream cheese
  • 150 ml sugar
  • 1 tsp vanilla essence
Here is how you do it

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.