Baking · Finnish

Lemon-Caramel Cheesecake

Name: Lemon-Caramel Cheesecake
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 200 g digestive biscuits; 75 g Valio butter; 1 tsp cardamom; 1 can (200 g) Valio Keittiö caramel cream (kinuskikreemi); 1 can (2 dl) Valio Keittiö whipping cream, lactose-free; 2 tubs (200 g each) Valio Viola® lemon cream cheese; 1.5 dl icing sugar

A crispy cookie base flavored with cardamom. Filled with sweet caramel and fresh lemon cream cheese. This soft cake doesn't require gelatin. Unless, of course, it has to wait around for party guests on a dessert table.

Smarrig Kitchen3y

Machine-translated, original language: Suomi.

Prep 20 min Cook 6 hTotal 6 h 20 minInspired by valio.fi

Method

1
Crush the biscuits in a food processor or with a rolling pin in a heavy-duty plastic bag. Melt the butter and combine with the biscuit crumbs.
2
Line the bottom of a springform pan (ø 20 cm) with parchment paper. Lightly grease the sides and line with strips of parchment paper. Press the biscuit mixture onto the bottom and up the sides of the pan.
3
Spread the caramel cream over the base.
4
Whip the cream. Soften the cream cheese and stir in the icing sugar. Fold the cream cheese mixture into the whipped cream. Mix until smooth and spread the filling into the pan. Smooth the surface and tap the pan gently to remove any air bubbles.
5
Cover and refrigerate. Allow to set in the cold for a few hours or overnight.
6
Release the cake from the pan onto a serving platter and decorate.

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