Name: Cheesecake With Cloudberries
Cook time: 25 minutes
Total time: 1 hour and 15 minutes, plus 4 hours chilling time
Yield: Serves 12
Ingredients: 7 oz. (200 g) plain biscuits/cookies (I use malted milk or digestives); ¾ stick (75 g) butter, melted; 4 cups (740 g) full-fat cream cheese; ¾ cup (150 g) granulated sugar; 2 tsp. vanilla extract, or the seeds from 1 vanilla bean; 1 tsp. grated lemon zest; 2 tsp. freshly squeezed lemon juice; 3 eggs plus 3 egg yolks; ¾ cup (300 ml) sour cream; 1 Tbsp. granulated sugar; 1 tsp. vanilla extract, or use the seeds from 1 vanilla bean; ½ cup (140 g) cloudberry jam or jelly plus fresh or frozen cloudberries if you have them, to decorate

Overhead shot of ostkaka a Scandinavian cheesecake topped with cloudberries.

Photo by Peter Cassidy

Cloudberries look a bit like plump orange raspberries, but the taste is unlike any other berry on the planet. Because of their short season, most cloudberries are made into jam or jelly—and this is usually the only way most people can get hold of them. We love a New York–style baked cheesecake, but admittedly it is not very Scandinavian. It seemed obvious to combine it with our favorite berry to create this amazing New York-meets-Scandi-style treat.

Recipe notes

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Recipe notes

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