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\n <\/p>\nBOTTOM
\n150g Digestive
\n75g Butter\n
<\/p>\nCHEESE MASS
\n1 egg
\n50g Sugar
\n1 tsp vanilla sugar
\n300g soft cheese
\n200g Nyr
\n100g Sour cream
\n250g Multe (berries)
\n25g Lemon juice approx
\n4 pl Gelatin
\nSalt\n
<\/p>\nTOPPING
\n200g Multe (berries)
\n100g White chocolate
\n100g Pistachios\n
<\/p>\n
<\/p>\nApproach:
\n
\n\n
BOTTOM<\/p>\n
Quickly mix the biscuits and melted butter in a food processor. Put everything in a 24cm spring form.<\/p>\n
Bake for 5 minutes at 180 degrees.<\/p>\n
<\/p>\n
CHEESE MASS<\/p>\n
Soak gelatine.<\/p>\n
Whip the cream and sugar until stiff, add the eggs and vanilla sugar.<\/p>\n
Fold in Nyr and skj\u00f8rost<\/p>\n
Add multe and season with lemon and salt.<\/p>\n
Melt the softened gelatin and fold in.<\/p>\n
Pour the curd over the base and refrigerate until it hardens.<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\nDecorate the cake with caramelised white chocolate, pistachios and multer
\n\n
Recipe for cheesecake made from fresh cheese and soft cheese with mullet by farm team chef Mette Julius Evensen, Farm team chef 2022-23<\/p>","protected":false},"author":1,"featured_media":10470,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[91],"produsent-ostetype":[],"produsentfylke":[],"class_list":["post-10469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oppskrifter","tag-ostekake"],"acf":[],"yoast_head":"\n