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Origin: Sweden
Swedish lingonberry cheesecake
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1 Review.
Everyone knows that Swedes are crazy about their lingonberries and serve it to all kinds of food. This cheesecake recipe with lingonberries proves that you can have a dinner with lingonberries as a theme ! The autumn is the season for these berries. If you don't want to go out in the forest to pick them yourself you will find fresh ones in the shops during this period of the year, or frozen ones all year around.

Ingredient List for 12 servings:
Button Bottom
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200 gr Graham biscuits
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80 gr Margarine

Button Filling
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800 gr Cream cheese
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100 gr Sugar
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4 tablespoons Corn starch
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4 Eggs
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250 gr Sour cream

Button Topping
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400 gr Frozen lingonberries
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100 gr Sugar
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150 ml Water
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2 tablespoons Corn starch
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3 tablespoons Cold water

Oven temperature:
175 degrees Celsius
Instructions:
Button Bottom
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Place one oven form with water in the bottom of the oven, and preheat it to 175 degrees Celsius.
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Blend the biscuits to crumbles in a blender .
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Melt the margarine in a casserole and mix it with the biscuit crumbles. Pour it in a baking form with removable edges and cover the bottom with the biscuits and press it to a compact pie bottom.
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Place the baking form it in the middle of the oven for 10 minutes, take it out and let it become cold.

Button Filling
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Pour the cream cheese in a bowl and mix it soft with an electrical mixer. Add the sugar and the corn starch and mix well.
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While stirring add the eggs one by one and mix for 1 minute after adding every egg.
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Add the sour cream and mix well.
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Pour the batter on the biscuit bottom and place the cake in the middle of the oven for 1 hour. Take out the cake and place it cold over the night.

Button Topping
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Pour water, sugar and the lingonberries in a casserole and when the water is reaching boiling point reduce the heat and let it boil for 3-5 minutes.
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Mix the corn starch and cold water in a glass and pour it in the casserole, stir until it thickens. Pour the topping on the cake and place it cold until it's time to serve it.

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