Norsk Ostekake for your festive julebord buffet

Make the most of Christmas with a holiday cheesecake


Photos: Kristi Bissell
If you end up with too many gingerbread cookies around the holidays, you can use them to make the perfect Christmas dessert!

Ragnhild Hjeltnes
Assistant Editor
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
gingerbread cookies

¼ cup almond flour

½ cup unsalted butter, melted
and cooled

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Run a knife along the inside edge of the pan. Unlatch the ring of the pan and carefully removed the cheesecake.
  7. 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.

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Ragnhild Hjeltnes

Ragnhild Hjeltnes is assistant editor of The Norwegian American. Born and raised in Norway, she studied at Luther College in Iowa and at the University of Minnesota. She has worked at the consulate in Minneapolis for several years and now lives in New York with her family.