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Baked Cloudberry Cheesecake with Gingerbread Crust
Prep: 25 minutes
Cook: 1 hour 10 minutes
Servings: 12
Spice and Northern Light
This isn't your average cheesecake. We've traded the traditional graham cracker crust for a robust, spicy gingerbread base that perfectly complements the unique, slightly tart flavor of cloudberries. The creamy, baked filling is a luxurious canvas for a vibrant cloudberry swirl, creating a dessert that is both comforting and sophisticated.
Materials
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 900g (four 8-oz packages) full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 3/4 cup cloudberry jam
Preparation
- Preheat oven to 175°C (350°F). Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty aluminum foil.
- In a bowl, combine the gingerbread crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Let it cool on a wire rack while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in the 1 1/2 cups of sugar until combined.
- Add the eggs one at a time, mixing on low speed just until each is incorporated. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, vanilla extract, and flour until just combined. Do not overmix.
- Pour half of the cheesecake batter over the cooled crust. Dollop half of the cloudberry jam over the batter. Gently swirl with a knife.
- Pour the remaining batter on top, and repeat with the remaining jam, creating another swirled layer.
Cooking
- Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this is the water bath or 'bain-marie').
- Bake for 60-70 minutes, or until the edges are set and the center is almost set (it should still have a slight wobble).
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. This helps prevent cracks.
- Remove the cheesecake from the water bath, remove the foil, and run a knife around the edge of the pan. Refrigerate for at least 6 hours, or preferably overnight.
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