Instructions

    Follow these steps:

  1. Assemble the assistent with the mixer

  2. Add gingerbread + Digestive

  3. Mix with the melted butter and press into a baking pan with a removable edge (approx. 24 cm)

  4. Bake at 170 °c for about 6-8 minutes,

  5. Remove from the oven and lower the heat to 150 °c.

  6. Grate the peel of a lemon and squeeze out about 2 tablespoons of juice.

  7. Assemble the assistent with beater bowl and balloon whisks.

  8. Whisk the cream cheese softly and then add condensed milk and lemon juice + grated peel.

  9. Add the eggs one at a time and whisk together to a smooth batter

  10. Pour the filling into your biscuit shell and place in the oven 150 °c (302 °F)

  11. Bake for about 30-40 minutes

  12. Then cool the cheesecake completely.

  13. Put the gelatin leaves in cold water for about 5 minutes.

  14. Heat 100 ml of the lingonberry juice.

  15. Squeeze out the gelatin leaves and let them melt into the hot lingonberry juice

  16. Then add the remaining drink and the frozen lingonberries

  17. Pour over your completely cooled cheesecake before the gel solidifies

  18. Let your cheesecake stand overnight in the fridge, but at least 3 hours, before loosening the mold. (It is also excellent for freezing)

Ingredients

Cookie base

  • 125 g gingerbread
  • 125g Digestive
  • 100g melted butter

Filling

  • 600g natural cream cheese
  • 397 g condensed milk
  • 4 eggs
  • 1 lemon
  • 1 tbsp vanilla sugar

Topping

  • 2 gelatin leaves
  • 200 ml lingonberry juice
  • 200g frozen lingonberries