Cheesecake. The reason I put on up to 4 kilos during the HSC.

This is one of those deliciously terrible foods that make us want to forget about about the dress we’re trying to fit into for the upcoming wedding! (Help).

My mother, who recently came back from a trip from Scandanavia, brought with her some beautiful Sapmi artefacts, as well as Cloudberry jam. A beautiful marmalade like spread. Besides being delicious on some crumpets and toast, I was keen to experiment and see it’s other possibilities. Hence, the idea for a cheesecake was born. Being lactose intolerant myself, this recipe is lactose free.

The cheesecake turned out brilliantly and it was my first time at Cheesecake!

• Serves 12
• 20 mins prep
• 55 mins cook

Ingredients:

• 250 g digestive biscuits
• 1/3 cupmoist shredded coconut
• 125 g Meadow Lea dairy free margarine, melted, cooled
• 750 g Liddells lactose free cream cheese, at room temperature
• 300 g Liddells lactose free sour cream
• Liddells Lactose Free Lite Cream Thickened Long Life 250ml
• 3 eggs, at room temperature
• 2 tspvanilla essence
• 3/4 cup caster sugar
• 1/2 cup cloudberry jam, warmed. (Available at Ikea)

Method

• Preheat oven to 150°C/130°C fan forced. Grease a 22cm (base diameter) round springform pan. Line base with baking paper. Place prepared pan on a baking tray.
• Process cookies and coconut to make fine crumbs. Add butter; process until combined. Transfer to prepared pan; press firmly over base to cover evenly. Chill for 15 minutes.
• Wipe bowl clean. Process cream cheese, sour cream, eggs, essence and sugar until combined and smooth. Pour mixture over base (tap pan lightly to release air bubbles from mixture). Bake for 50-55 minutes or until almost set at centre. Turn off oven. Cool completely in oven with door ajar. Carefully spread warm cloudberry         jam over top of cake. Chill for 4 hours. Serve with cream.