Baking · Finnish
Upside down cheesecake
Forget traditional cheesecake – in this summer's hit dessert, everything is turned upside down! The trendy upside down cheesecake, or reverse cheesecake, charms with its soft vanilla cream cheese mousse and juicy blueberry jam, which are surprisingly hidden under the cookie crust.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Line the bottom of a springform pan (ø 20 cm) with baking paper, clamping it between the bottom and the rim.
- 2
Crush the biscuits and melt the butter. Combine the biscuit crumbs with the melted butter. Press the biscuit mixture evenly onto the bottom and sides of the pan. Place in the fridge to set.
- 3
Make the jam. Measure the berries and sugar into a saucepan. Simmer for 5-10 minutes, until the jam thickens slightly. Season with lemon if desired. Let the jam cool completely before using.
- 4
Soften the cream cheese in a bowl using an electric mixer. Add the cream and whip until fluffy. Season with sugar.
- 5
Spread half of the mousse into the pan over the biscuit crust. Spoon the jam into the center. Cover the jam with the remaining mousse and smooth the surface.
- 6
Transfer the cake to the fridge and let it set for at least 2 hours.
- 7
Place a serving plate on top of the pan. Carefully flip the cake onto the plate. Remove the springform pan and baking paper.