Cheesecake

Easy and delicious cheesecake recipe with Butter Cookies

 

Butter Cookie base:

20 Butter Cookies

2 oz butter, room temperature

 

Blend the cookies and the butter in a food processor for 1-2 minutes. Place the cookie mixture on the bottom of a pie pan lined with a piece of non-stick pan lining paper. Make sure to press to the the edges. Bake it in the oven with tin foil on top for approximately 8 minutes at 350°F. Cool down completely.

 

Cheesecake fill option 1

7 oz cream cheese

2 ½ Tbsp sugar

1 vanilla pod

Organic lemon (zest from ½  lemon and 1 Tbsp juice)

Gelatine* mix, see below

7 oz heavy cream. Lightly whipped

 

Gelatine mix

1 tsp gelatine powder

1 tsp sugar

1 Tbsp organic lemon juice

1 Tbsp water

 

Cheese cake fill: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. With a sharp knife, cut the vanilla pod down the middle until "butterflied". Scrape the small vanilla seeds off with a spoon. Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. Then add the remaining cream cheese and sugar as well as the lemon zest and juice. Mix well.

 

Gelatine mix: Mix the gelatine powder and the sugar. Mix lemon juice and water and heat to boiling. Pour over the gelatine/sugar mix and stir until completely disolved.

 

Whip the gelatine mix into the cheese cake fill. Fold in the whipped cream. Pour the cheese mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours.

 

Cheesecake fill option 2 (coconut & lime flavored)

7 oz cream cheese 

1.75 oz coconut milk (regular, not light) 

2 ½ Tbsp sugar

1 vanilla pod

Organic lime (zest from 1 lime and 1 Tbsp juice)

Gelatine* mix, see below

5 oz heavy cream, lightly whipped

 

Gelatine mix

1 tsp gelatine powder

1 tsp sugar

1 Tbsp organic lime juice

1 Tbsp water

 

Cheese cake fill: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. With a sharp knife, cut the vanilla pod down the middle until "butterflied". Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. Then add the remaining creme cheese, coconut milk, lime zest, lime juice and sugar. Mix well.

 

Gelatine mix: Mix the gelatine powder and the sugar. Mix lime juice and water and heat to boiling. Pour over the gelatine/sugar mix and stir until completely disolved.

 

Whip the gelatine mix into the cheese cake fill. Fold in the whipped cream. Pour the cheese mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours.

 

*Gelatine can usually be found by the jell-o and puddings in the baking needs aisle

 

Tip: Serve your home made cheese cake with your favorite Royal Dansk Danish Butter Cookies and blueberries.

Print Recipe