BOTTOM
150g Digestive
75g Butter

CHEESE MASS
1 egg
50g Sugar
1 tsp vanilla sugar
300g soft cheese
200g Nyr
100g Sour cream
250g Multe (berries)
25g Lemon juice approx
4 pl Gelatin
Salt

TOPPING
200g Multe (berries)
100g White chocolate
100g Pistachios

Approach:

BOTTOM

Quickly mix the biscuits and melted butter in a food processor. Put everything in a 24cm spring form.

Bake for 5 minutes at 180 degrees.

CHEESE MASS

Soak gelatine.

Whip the cream and sugar until stiff, add the eggs and vanilla sugar.

Fold in Nyr and skjørost

Add multe and season with lemon and salt.

Melt the softened gelatin and fold in.

Pour the curd over the base and refrigerate until it hardens.

Melt white chocolate in a saucepan. Stir frequently until it has acquired a nice caramel colour. Then transfer to a baking tray and let it cool down. Cut into suitable pieces.

Decorate the cake with caramelised white chocolate, pistachios and multer