Norsk Ostekake for your festive julebord buffet
Make the most of Christmas with a holiday cheesecake
The Norwegian American
This Norsk Ostekake—Norwegian Cheesecake—with Gingerbread Crust and Raspberries is a Christmas take on a classic Norwegian cheesecake. Lighter than its American counterpart, Norwegian cheesecake is slightly tart and with a deliciously airy consistency, making it the perfect dessert to follow a heavy holiday meal.
A classic Norwegian cheesecake is made with an oatmeal cracker crust, but for a Christmastime dessert, we are substituting crushed-up gingerbread cookies mixed with almond flour (omit if you are allergic). If you, like me, always end up with too many gingerbread cookies around the holidays, it is an excellent way to use up some of the leftovers.
For an extra festive look and irresistible finish, the cake is garnished with homemade raspberry sauce and topped with extra raspberries.
NORSK OSTEKAKE with Gingerbread Crust and Raspberries
makes 1 9-inch cheesecake
For the crust:
8 oz. store-bought
¼ cup almond flour
½ cup unsalted butter, melted
For the cake:
1 3-oz. package gelatin powder, raspberry flavor
1 cup water
1¼ cups sour cream
6 oz. cream cheese
1 tsp. vanilla extract
1 cup powdered sugar
1¼ cups heavy whipping cream
For the raspberry sauce:
2 cups frozen raspberries, thawed
1¼ cups powdered sugar
2 tbsps. lemon juice
6 oz. fresh raspberries
- Melt the butter on low heat. Crush the gingerbread cookies in a food processor or in a plastic zipper-lock bag with a rolling pin until fine crumbs form. Pour the melted butter over the crumbs. Stir with a fork to completely coat the crumb mixture with the butter.
- Transfer the crumb mixture to a 9-inch springform pan. Press the mixture firmly and evenly along the bottom and up the sides of the pan. Cool the crust in the refrigerator for 30 minutes.
- Bring 1 cup of water to boil in a small saucepan over high heat. Dissolve the gelatin powder in boiling water. Let cool on the counter until room temperature.
- Beat sour cream, cream cheese, and vanilla in the bowl of a stand mixer. Sift in powdered sugar and mix until no lumps remain. Slowly pour in the gelatin mixture and continue to mix until completely smooth and uniform in color.
- Whip the cream in a separate bowl until peaks form. Whisk the whipped cream into the cream cheese mixture until completely smooth. Pour over the gingerbread crust and carefully cover with plastic wrap. Let the cake cool in the refrigerator for 4-6 hours, or overnight.
- Run a knife along the inside edge of the pan. Unlatch the ring of the pan and carefully removed the cheesecake.
- Prepare the raspberry sauce. Add thawed raspberries, powdered sugar, and lemon juice to a food processor. Blend until smooth and strain through a fine-mesh strainer. Pour on top of the cake and decorate with fresh raspberries.
* This cheesecake can be made up to three days in advance. Simply leave it in the pan, cover tightly with plastic wrap, and store in the refrigerator until ready to serve. Add the sauce and fresh raspberries at the time of serving. The cheesecake can also be wrapped tightly and frozen once it has completely chilled in the refrigerator.
* If you would like to make this cheesecake directly on a serving platter, remove the bottom from the springform pan and place the ring on a flat serving dish. Proceed with recipe as directed, using the serving dish as the bottom of the pan, making sure there are no gaps between the ring and the serving dish.
This article originally appeared in the December 2023 issue of The Norwegian American. To subscribe, visit SUBSCRIBE.