Ostekake (Norwegian cheesecake)

Category: Confectionery
Kitchen: Norwegian
Ostekake (Norwegian cheesecake)

Ingredients

grain crackers (like Graham crackers) 225 g
softened butter 100-150 g
cream 38% fat 330 ml
powdered sugar 100 g
sour cream 20% 300 g
Philadelphia cheese (low fat) 200 g
Freia lemon jelly (powder) 100 g
lemon jelly water 250 ml
Freia strawberry jelly (powder) 100 g
water for strawberry jelly 250 ml

Cooking method

  • 1. The foundation.
  • Grind cereal crackers (in a blender or with a rolling pin in a bag). Mix with softened butter and tamp in a split mold with a diameter of 24 cm. Place the mold in the freezer.
  • 2. Prepare lemon jelly with warm water in advance and cool to room temperature.
  • (The recipe was for Kraft Foods Freia jelly, I think their other jelly is fine. Usually diluted with 500 ml of water, but for this cake they take 250 ml of water, that is, half the amount!)
  • 3. Cheese mass.
  • Whip heavy cream. Add the icing sugar, sour cream and low fat Philadelphia cheese in succession. Whisk each time with a hand blender (or in a food processor).
  • Add to this mass lemon jelly at room temperature, which has not yet frozen, and beat again.
  • 4. Assembly.
  • Pour the curd into a mold over the cookie base. Place in the freezer for 30 minutes to freeze the filling. Top with strawberry jelly prepared in the same way. Chill for 4-5 hours in the refrigerator. At this stage, you can put thinly sliced ​​fruit under the jelly.
  • 5. Innings.
  • Cut into pieces with a sharp knife heated in a glass with boiling water.
  • Ostekake (Norwegian cheesecake)

The dish is designed for

10-12 servings

Time for preparing:

20 minutes preparation, 30 minutes chilling, 4 hours before serving

Cooking program:

chill

Note

Such a cake (Ustkake, aka cheese cake) is often served in Norway for various celebrations. It is quite simple to prepare, I have cooked it many times.
It turns out sweet and sour and not cloying.

Philadelphia can be of any fat content.
Jelly can be replaced with any powder by weight.
Any grain crackers or Marie cookies are suitable for the base (take the Norwegian, the Russian Maria did not work for me, the base crumbled).

The recipe was borrowed from a Norwegian friend.

mur_myau
If you manage to get almond flour, the next recipe will be about Kransekake.
Such a cake made of almond rings is built in a pyramid. And then I have a mold for him lying idle.

It looks like a worthy competitor to Croquembush.
Kokoschka
Write your wonderful recipes !!!
SanechkaA
very enticing cheese, the texture is incomparable, took the recipe to the piggy bank
mur_myau
Quote: kokoshka

Write your wonderful recipes !!!
Good. I will find almond flour on sale - I will bake it, take a picture and launch the recipe to the masses.
Masinen
Thanks for the recipe, I also wrote it down!
mur_myau
Quote: SanechkaA

very enticing cheese, the texture is incomparable, took the recipe to the piggy bank
Thank you. He is so gentle-souffle. But bubbles still remain almost always, no matter how much you tap the shape on the table. This is not reflected in the taste.
Very good cake with low labor costs.
mur_myau
Quote: Masinen

Thanks for the recipe, I also wrote it down!
Ok
SanechkaA
mur_myau bubbles don't scare me, on the contrary, they show incredible airiness of cheesecake
mur_myau
Quote: SanechkaA

mur_myau bubbles don't scare me, on the contrary, they show incredible airiness of cheesecake
Thank you! I will think so.
Tricia
Incredible beauty! I love these desserts, but I just can't muster the courage to bring them to life. Thanks for the recipe, I took it to the piggy bank!
Kokoschka
Tell me please, is Otter "Cake Jelly" suitable? But there is only 8 grams.
So you need 12 pieces?
here he is 🔗
mur_myau
Quote: kokoshka

Tell me please, is Otter "Cake Jelly" suitable? But there is only 8 grams.
So you need 12 pieces?
here he is 🔗
I think so, by weight.
Just in case. How much water is calculated according to the instructions?

Freya jelly - pack of 100 g per 500 ml of water.
It is necessary to multiply and see how much water is required for 100 g of jelly Dr. Etker.
If about the same, then 100% will do!
Kokoschka
IF COUNT, THEN 2 sachets.
Since 1 sachet per 350 grams of liquid. This makes me happy!
There is colorless and there is red. I bought both. left to buy Philadelphia. I want to do it for Christmas.
cereal crackers (like Graham crackers), for example, what can you buy?
mur_myau
Quote: kokoshka

IF COUNT, THEN 2 sachets.
Since 1 sachet per 350 grams of liquid. This makes me happy!
There is colorless and there is red. I bought both. left to buy Philadelphia. I want to do it for Christmas.
cereal crackers (like Graham crackers), for example, what can you buy?
Only take half the water as instructed! It is important.

Another thing I remembered. You can make it low, but in a big shape. Then you will get more portions, and will not spread. Only you need twice as much crackers and butter. (I once did it on a baking sheet with a high side).

Crackers should be nearly savory, coarse grains. Can be replaced with Marie cookies - I took Norwegian ones. I know that cheesecakes are successfully substituted for ground gingerbread or oatmeal cookies. The main thing is to grind in the processor and mix well with butter, otherwise the base will fall off and crumble when cutting the cake.
Kokoschka
Thank you, I understood everything !!!
Happy New Year!!!
Kokoschka
Elena please tell me, would a classic cracker work?
mur_myau
I don't know, I have never tried them. The main thing is that they are fragile, "tiny" and then they can be well mixed with soft butter.
If they are hard and bland, like biscuits, they will not work.
Kokoschka
understandably, they seem to be fragile and oily. Thank you Elena.
mur_myau
Found a good replacement. Biscuits "Leningradskoe" in the form of such fragile rectangular crackers, slightly sweetish in taste. The base does not fall apart with them.
Kokoschka
Thanks mur_myau I'll take a look. Recently we bought 100 grams per sample of Maria and a tender cracker.
Maria was very dense, and the cracker was delicious, crumbly, but gave a little to the salty.
I ask Leningradskoe, but is it sold by weight or in packs?
FlyKatyukha
mur_myau, I made a cheesecake, but it didn't freeze, it remained completely liquid. Tell me, please, what could be the matter? I understand that the jelly that is added to the cheese mass serves to fix it? Or should it freeze by itself? At first I thought that the jelly was not of the same concentration, but it seems like I have a 50 g bag for 250 ml of water, it seems that it also works. The cheese part turned out to be very tasty, like a creamy ice cream, they ate everything like cream. I really want to cook it again, very tasty!
mur_myau
kokoshka It is in packs, but so transparent. In the morning I'll see what is written on the insert inside.
mur_myau
Quote: FlyKatyuha

mur_myau, I made a cheesecake, but it didn't freeze, it remained completely liquid. Tell me, please, what could be the matter? I understand that the jelly that is added to the cheese mass serves to fix it? Or should it freeze by itself? At first I thought that the jelly was not of the same concentration, but it seems like I have a 50 g bag for 250 ml of water, it seems that it also works. The cheese part turned out to be very tasty, like a creamy ice cream, they ate everything like cream. I really want to cook it again, very tasty!
I can suggest several reasons for the failure.

Have you reduced the amount of water by 2 times, as written in the cake recipe?
According to the instructions on the packet of your jelly - 50 g per 500 ml of water? Or 50 g for 250 ml?

It is important. Because the role of the rest of the "water" is performed by the cheese mass.
If you dilute according to the instructions on the package with the same amount of water, everything will float and then only serve in bowls as a dessert.

It also depends on the jelly. It can be different.
Experimentally try to increase the amount of jelly OR add a sheet of soaked in cold water and squeezed gelatin to it (I like the gelatin sheets better).

Maybe there was a lot of citric acid in your lemon jelly? This jelly tastes quite sour.The acid reduces gelling.
Then try with another jelly.

By the way, so as not to translate dear Philadelphia in vain. I would first make the jelly separately (according to the instructions), if it itself is watery and does not cut, but floats, then it's all about the dosage of jelly.

Good luck!

PS
Was the setting time observed?
30 minutes. in the freezer - slightly grabbed, pour strawberry jelly on top. And at least 4 hours in the refrigerator.

You can try to make the cake lower (see the advice in the comments).
mur_myau
kokoshka, here is a photo of the cookie. Unfortunately, the transparent packaging has already been thrown away.
Ostekake (Norwegian cheesecake)
Next to boxes of matches for clarity.
Kokoschka
Thank you mur_myau I have not seen such a thing. maybe there is in Auchan ...
But I understood the basic essence. Need a tender cracker. Today I saw a cracker with sesame seeds. How to buy a photo will post.
I want to bake this cake for a family holiday (at the end of January) so I have time.
mur_myau
Do it for your health! Just try the jelly beforehand. See my comment on the spreading cake just above.
Kokoschka
Yes .. yes very good idea to taste jelly !!!

Do it for your health!
FlyKatyukha
Ostekake (Norwegian cheesecake)

This is the second take. Very good! The cake is frozen, but it's so tender! The consistency is the perfect combination of soufflé and whipped cream! Deliciously delicious! I put raspberry jelly in the cheese mass - it turned out to be raspberry with cream - a classic! On top it is like orange, but in reality it is just slightly yellow and sweet, so it does not spoil the taste.
For the base I took Jubilee "Morning" cookies, very decent cookies, with all sorts of cereals and nuts, the base set well.
By the way, the first time the mistake was that I increased the amount of products for the cheese mass by 1.5 times, but didn't increase the amount of jelly, I forgot something. This time I put everything right and on the advice mur_myau insured herself with a piece of gelatin.
mur_myau
Quote: FlyKatyuha
This is the second take. Very good!
Fine! I am very glad that the cheese cake was a success! How beautiful it turned out.
Thanks for the note on cookies, I'll know they are good for the base.

And I'm planning next time with pineapple. Although I was scared that because of the pineapple the jelly might not seize. I want to take pineapple jelly + pineapple mugs for decoration.
Kokoschka
mur_myau, you know today I made a cake and I had such a situation.
Jelly Opener for the cake froze already being hot and therefore I had to quickly inject it into the cream and it turned out straight grains in the cream. Now I'm waiting for tomorrow, what will happen. I guess this jelly is specially made for the cake and is probably stronger. The cream itself is delicious.
Philadelphia was nowhere to be found and they advised BUKO curd cheese
I used German cookies. But I'm afraid it won't freeze.
Kokoschka
mur_myau, the taste is delicious, the family was absolutely delighted! Thanks for the recipe, though it was a little soft, I think I try to make Etker's cake jelly as written in 250 grams. otherwise, it solidifies already hot.
The cake is also very beautiful. Super.
Kokoschka
mur_myau, again I'm going to make your cake on February 23rd, with the elimination of my mistakes. The whole family remembers him with delight!
mur_myau
kokoshka,
Quote: kokoshka
Philadelphia was nowhere to be found and they advised BUKO curd cheese
Once I did it with mascarpone, for lack of Philadelphia. It tasted even better (forgetting the extra fat and calories).

Quote: kokoshka
And the cookies used German
On February 14, I made a base with Leibniz cookies from the Dixie supermarket. Is it German? It turned out great.

Quote: kokoshka
Thanks for the recipe,
You are welcome! I'm glad that everything has grown together and I liked the cake.

Quote: kokoshka
The whole family remembers him with delight!
Fine! I have it the most popular, I think, and you, too, will take root.
It is done simply, does not require baking, it looks beautiful.
Kokoschka
Quote: mur_myau
with Leibniz cookies
Yes, I did it too.
Kokoschka
mur_myau, _Today I will make this delicious cake !!!
mur_myau
kokoshka,
Hello! Also became the duty cake, right?
We do not have a single holiday without him. Even if there are other cakes on the table.

PS I forgot to tell you.I did it once with sheet gelatin (4 leaves, pre-soak), sugar 1 deciliter (100 ml), vanilla sugar (1 sachet 10 g). It turns out not lemon, but vanilla cheese flavor.
Kokoschka
Lena, what kind of cookies do you take and what kind of cheese?
I took Leibniz biscuits, and Hochland curd cheese!
The cake is amazing, while I was cooking, I didn't taste the cream, yummy!
mur_myau
kokoshka,
Norwegian Marie (still affordable). We live near the border, people carry food. And Leibniz went up wildly. I took Philadelphia at a time, tolerates freezing well. Before preparing the curd layer, I defrost Philadelphia, then follow the recipe. You can replace mascarpone (no worse, only more high-calorie).

Hochland I'll take a look. What are you talking about? I thought they were all salty, like eateries.

Kokoschka
Lena, if not against you!
Hochland and a little salty, but in cream, sour cream and powder is not felt ...
I haven't seen Philadelphia for a long time ...
And Leibniz went up in price, but I had stocks bought for a stock!
mur_myau
kokoshka,
Philadelphia was hit by sanctions. We eat often, and I stocked up. I used to see it all the time.
Lezbnitz generally German biscuits, greatly increased in price. And now she didn't follow up, maybe they don't.
Okay, since you say, I'll try next time with Hochland.
Kokoschka
Of course try it, we liked it!
Kokoschka

mur_myau, mur_myau, Elena and again my family ordered your cake. Very fond of. This time I put 50 grams more sugar in the cream. I will pour jelly today.

I read the first messages after the recipe and wanted to ask ...
Have you tried this recipe?
Quote: mur_myau
If you manage to get almond flour, the next recipe will be about Kransekake.
Such a cake made of almond rings is built in a pyramid. And then I have a mold for him lying idle.

It looks like a worthy competitor to Crokembush.

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