An Easy Swedish Cheesecake Recipe

An Easy Swedish Cheesecake Recipe

Ingredients:

135 grams  Digestive kex  (11 to 12 digestive biscuits)
40 grams butter
500 grams Kesella
200 grams Philadephia Cream Cheese  (I use 300 grams)
4 msk sugar
2 msk vanilla sugar
3 eggs  (I use 4 eggs)
250 grams berries

1st

In a large bowl mix the digestives & butter together.  (In US, you can substitute graham crackers).

Press together at the bottom of a round cake or pie form. (I use a 24 cm (9 1/2") by 8 1/2 cm  (3 1/2") ceramic bake form.

Bake in the middle of the oven at 175 C.

Take out and turn the oven down to 150 C.

2nd

Mix together the eggs, Philadephia chesse & Kessella, then the sugar & vanilla sugar and pour into the bake form.

Bake for 35 minutes at 150 C.   Turn off the oven and  leave the cake to sit in the oven.

Then let sit in the oven for a minimum of 2 hours in the after heat.

Take out and cool in the Refrigerator a minimum of one hour.  For best results, bake it in the afternoon or evening and let it sit in the frig overnight before eating.

Serve with blueberries, cherry sauce, blackberries, raspberries, strawberries or my favorite, red currents as a garnish on top or eat it plain or use the garnish of your choice.

Note:  If you don't have a msk measuring spoon, use a heaping tablespoon instead.  If you don't have kessella where you live, subsititue sour cream or creme fraiche.

To adjust your oven to Fahrenheit , look at this conversion site:

http://www.wbuf.noaa.gov/tempfc.htm

To convert the European mneasure to North American, use this site:

http://www.food.com/library/calc.zsp