Cheesecake With Cloudberries

Step 1

Preheat the oven to 350°F.

Step 2

Prepare a 9-inch springform/springclip pan (ideally leak-proof), greased and base lined with baking parchment, then wrap foil around the outside to form a leakproof seal. Place the springform/springclip pan in a large, deep roasting pan.

Step 3

Crush the biscuits/cookies to crumbs (either with a rolling pin or in a food processor) and mix with the melted butter. Press the mixture evenly into the base of the prepared springform/springclip pan.

Step 4

Pulse the cream cheese in the food processor for 30 seconds to break up any lumps, then tip into a mixing bowl. Add the sugar, vanilla, and lemon zest and juice and whisk to combine fully. Add the eggs and whisk again until just combined, taking care not to overbeat.

Step 5

Pour the mixture onto the biscuit/cookie base. Pour water into the roasting pan to come halfway up the side of the cheesecake pan to form a bain-marie.

Step 6

Bake for 45–50 minutes on the middle shelf. The cheesecake is done when it wobbles ever so slightly in the middle. Remove the cheesecake but leave the oven on.

Step 7

Meanwhile, make the first topping: combine the sour cream, sugar and vanilla, then pour over the cheesecake and bake for a further 8–10 minutes. Leave the cheesecake to cool in the oven with the door ajar for an hour, then leave to chill in the refrigerator for at least 4 hours.

Step 8

Using a knife or metal spatula, carefully loosen the sides of the cake from the pan, then open the springform/springclip. It is easiest to serve on the actual base, so don’t worry about removing that.

Step 9

对于第二个浇头,轻轻加热果酱和果冻mixed with a small splash of water in a saucepan. When warm (not hot), pour over the cake and spread carefully to cover. If you have extra cloudberries, decorate with these too. Leave to cool, then chill again in the refrigerator so the jam can set before serving.