Cheese Cake is really a sweet dessert. However this is a variation as a Savory Cheese Cake with Swedish tastes that can be used on the “Smörgåsbord” or as a starter. As Easter is coming up and many do not eat meat this is perfect for the Easterbuffé or Eastertable. However it is festive and tastes great for any festive dinner table.
Ingredients:
Bottom
- 1 dl sesame seeds
- ½ dl sunflower seeds
- ½ dl cashew nuts
- ½ dl almond flour
- 1 dl linseeds
- 75 g unsalted butter
- 1 tsp salt
Filling
- 4 gelatin sheets
- 1 red onion
- 3 tbs dill
- 300 g cream cheese naturel
- 4 dl crème fraiche
- ½ dl mayonnaise
- 4 tbs shredded horseradish
- ½ jar lumpfish roe/caviar
- Season with salt and black pepper
Garnish
- 200 g shrimps
- ½ jar lumpfish roe/caviar
Instructions:
Heat oven to 175 Celsius degrees
Bottom:
Mix sesame seeds, cashew nuts and sunflower seeds in a blender. Don´t mix too much, you want some bigger crunches. Blend in almond flour, linseeds and salt. Mix with the butter and press the mixture into a Springform pan about 20-25 cm in diameter.
Bake for 15 minutes in the oven. Cool off.
Filling:
Peel the shrimps and chop them to big bite pieces. Put the gelatin sheets in a bowl cold water for five minutes. Chop the red onion and dill fine.
Mix cream cheese, 3 dl crème fraiche, mayonnaise and horseradish in a bowl. Heat 1 dl crème fraiche in a pan. Squeeze the water out of the gelatin sheets, put them in the heated crème fraiche and stir until they have melted.
Pour the gelatin mixture into the bowl with mayonnaise, cream cheese and the rest of the crème fraiche. Stir in the chopped red onion, dill, shrimps and half the lumpfish roe/caviar, black pepper and salt.
Pour the mixture in the cooled off Springform pan. Cover with plastic foil and put in the refrigerator for at least 4 hours.
Serving take off the Springform (leave it on the bottom and place on a serving tray. Peel the shrimps for the garnish and decorate the cheesecake with the shrimps, lumpfish roe/caviar.
Bj's Live Kitchen 