Swedish cheesecake

Ingredients for 1 servings:

• 250 g biscuits (butter biscuits)
• 100 g butter, melted
• 1 pinch of cinnamon
• 3 eggs
• 50 g sugar
• 200 g cream cheese (Philadelphia), room temperature
• 2 tsp vanilla sugar
• 100 g yellow jam, Hjortron Sylt would be great
• 200 g crème fraîche
• 1 sheet of gelatin
• 100 ml syrup (elderflower syrup), available e.g. at Ikea
• 75 g yellow jam, Hjortron Sylt would be great

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the cookies in a freezer bag and crush them completely, e.g., with a rolling pin. Place them in a bowl, add the melted butter and cinnamon, and mix everything thoroughly. Press into a 26cm springform pan and refrigerate for 30 minutes. In the meantime, preheat the oven to 175°C, place the springform pan in the center, and bake for about 5 minutes. Beat the eggs and sugar until frothy and add the remaining filling ingredients. Spread the filling on the cookie dough and bake the cake for 30-35 minutes at 175°C. The filling should be firm on the outside, but it’s okay if it’s a little soft in the middle. As it cools, the filling will also become firm on the inside. Soak the gelatin leaf in cold water for 5 minutes. Heat the elderflower syrup in a saucepan, remove from the heat, and dissolve the squeezed-out gelatin in it. Refrigerate to cool. Remove the finished cake from the oven and carefully spread the elderflower jelly over the cake using a brush. Spread the light marmalade over the jelly using the same brush. Cover the dish and refrigerate overnight.