I’ve started my morning with watching/laughing at all the cyclists that are doing ‘Vätternrundan’ (pronounced vet-turn-rund-an) today in the pouring rain. They ride by just outside our window. Vätternrundan is the one of the largest bicycle-races in the world – it’s 300 km long around the shoreline of Lake Vättern and actually have no winners. Everyone that finishes get a medal and their individual times at the different checkpoints around Lake Vättern. It’s a lot of fun watching the over 20.000 participants swish by – my sister have a party in their garden every year to watch all the cyclists and eat a lot of great food.
I made this cheesecake for Mothers-day a few weeks back – it’s become a tradition for me to make a new cake with strawberries each year. It’s been everything from pavlovas to traditional Swedish strawberry-and-cream ones. This one is my first cheesecake and since the weather were so nice I wanted a frozen one. Also, the combination of strawberry and elderflower is just magical!
17 digestive biscuits
100g salted butter
300g creme cheese
3 egg yolks + 3 egg whites, separated
100 g caster sugar
1 tsp vanilla extract
1 lemon, zest
300 g heavy/whipping cream
0,5 cup strawberry purée
6 tbs concentrated elderflower cordial
White chocolate ganache
100 g white chocolate
100 g heavy/whipping cream
Strawberries to decorate
Cover the bottom of a 25 cm round loose bottom baking pan with baking paper. Make room in the freezer so the baking pan can stand straight.
Melt the butter. Blitz the biscuits in a food processor to crumbs, then slowly pour in the melted butter. Cover the bottom of the pan with the crumbs and pack them thoroughly with the back of a spoon. Place in the freezer while you continue with the filling.
Bowl 1 – Whip together the creme cheese, egg yolks, sugar, vanilla extract until the sugar is dissolved and the mixture have become airy. Add in the lemon zest.
Bowl 2 – Whip the egg whites until white and fluffy.
Bowl 3 – Whip the cream until soft peaks.
Gently fold in the whipped cream (bowl 3) into bowl number 1, followed by the egg whites (bowl 2). Divide the mixture into two. Add in the strawberry purée into one of the halves and the elderflower juice to the other.
Pour the strawberry flavored filling on top of the crust. Add in the remaining crumbs (focus them on the outside of the pan) and then pour the elderflower filling. Gently tap the pan against the table to get rid of any large pockets of air and place in the freezer. Allow to freeze for at least 6 hours.
Finely chop the white chocolate and place in a heat-proof dish. Bring the cream up to a boil and pour over the chocolate. Set aside for 5 min before stirring.
Pour the ganache over the cheesecake and decorate with strawberries. Allow to defrost 10 min before serving.