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Tag Archives: finnish

7 Random Things About Finland

April 12, 2017 | Leave a comment

 

7 Mind-blowing Facts About Finland

1. The Finns drink more coffee per head than any other people in the whole world (12.2kg per person per year)


2. Finland has the most amount of heavy metal band per capita in the world.


3. There are over 2 million saunas in Finland and 99% of Finns take a Sauna once a week or more. There is a Burger King in Finland that has an in-store sauna.
sauna burger king
4. In Finnish a hangover is known as Krapula.
Krapula hungover moomin
5. The Finns have a word for ‘Staying in drinking beer in your underwear with no intention of going out’ (kalsarikannit)
kalsarikannit homer simpson 1

 

6. Finns have a tradition of Ants Nest Sitting Competition – a fun thing to do with friends. You take down your pants, sit down on an ants nest – first person up, loses.

ants nest people
7. The Finns invented the Molotov cocktail. No, it is not the drinking kind. You know Finns only drink vodka.

molotov cocktail

WIN a Mega Scandi Easter Egg

March 7, 2017 | Leave a comment

WIN a Mega Scandi Easter Egg

As we find ourselves in the deepest, lagom-est lent – we dream about all the sweets we’ll be eating once Easter is here (by Easter, we mean this Saturday.  We have to quality check the sweets well ahead of time, you know).

Scandis are big on Easter. It is a reason to get together, be merry, enjoy some outdoors – or indoors – activities, and gather round a big table filled to the brim with all things nice and decorated with little deformed bright yellow chickens. And of course, munch away on your well deserved Easter egg after lent.

Easter egg chicken decorations

We think our Easter eggs are pretty epic – and so we introduce our annual ‘win a massive Easter egg competition‘. Yay! That’s right, you can win a 23cm diameter Easter egg chock full of our favourite Easter sweets and treats.

Fancy winning? Simply answer the easy question below;

Which colour is usually associated with Easter?

A.) Bright green

B.) Pink

C.) Yellow

Send your answer by email to iloveherring@scandikitchen.co.uk before Tuesday 28th March 2017 at midday. One main winner, getting a big ScandiKitchen Easter egg, will be drawn from all correct entries.

The usual rules apply. UK residents only. No cheating. One main winner. No alternative prize and no cash alternative.

New Finnish Range – Product Sneak Peek

September 28, 2016 | Leave a comment

ScandiKitchen Finnish Range – Coming Soon..

We’re counting down the days to the arrival of our brand new Finnish range – have a look at what’s coming and let us know what you think!


Want to win £20 to spend in our online shop?

Simply choose your three favourite product from below, and send in an email to: finland@scandikitchen.co.uk before 23.59 Sunday 2nd of October. Enthusiastic and excited emails are highly encouraged and appreciated, although the winners will  be picked at random.

Want to win £20 to spend in our online shop?

Simply choose your three favourite product from above, and send in an email to: finland@scandikitchen.co.uk before 23.59 Sunday 2nd of October. Enthusiastic and excited emails are highly encouraged and appreciated, although the winners will  be picked at random.

Like this post? Know someone you think will be excited about any of these? Share it on Facebook to spread the Finland-love – button below.

Our Favourite Finnish Things

September 22, 2016 | Leave a comment

Finland – Land of Coffee, Salmiakki and Saunas

In just a few weeks – early October – we are launching our new Finnish range. That’s right, around 60 new Finnish products are hitting the shelves (have a look at what’s coming here). From rye bread to liquorice, ice cream toppings to chocolate – we are super excited. Can one ever have enough salmiakki or dark strong coffee? We think not.

There are thousand things to love about Finland (in addition to the lakes, of course), here are – in no particular order – a few of them.

    1. Coffee – Kavhi
      Finns drink approximately 12kg of coffee per person per year. That equals roughly 240 cafetieres, or 1200 cups – depending on size – an average of 3.3 cups per day. The word caf-finn-ated suddenly got a new meaning (oh ho ho – excuse our humour, we have had too much coffee and are currently bouncing up and down).
      coffee finnish kahvi
    2. Liquorice – Salmiakki
      Ask any Scandinavian (or Dutch) – they’ll tell you the super salty intense stuff is The Only Liquorice worth eating. In Finnish called Salmiakki, it has an addictive edge that is as alluring to us as a freshly made bread. Finnish is arguably the best – you can check out our pan-Nordic range of liquorice here – Norwegian, Danish, Swedish and Finnish – we have it all.liquorice salmiakki lakris
    3. Chocolate – Suklaa
      They’re good at many things, the Finns. Chocolate is not widely associated with chocolate, but the Karl Fazer brand is truly worth seeking out. It is smooth and creamy, slightly less sweet than many other brands – and it comes in a range of flavours – Salmiakki (of course!), the Praline-filled Geisha, mint-crispy Marianne-flavoured, and the yummy chewy Dumle toffees.

      More coming – have a look here.
    4. Moomin-trolls 
      These little trolls have a fond place in many Scandi and Nordic hearts. The books, written and beautifully illustrated by Tove Jansson were all published between 1954 and 1970 and were also made into a television series. Raise your hand if you had nightmares about Mårran/Hufsa/The Groke and the scary electrifying little Hattifnatteners?Image result for mummitrollet
    5. The Finnish Language
      Finnish has a word for everything, that’s right – one word where in English you’d need a whole sentence. Some examples;
      Juoksentelisinkohan? – I wonder if I should run around aimlessly?
      Hyppytyynytyydytys – Bouncy-cushion satisfaction
      (any more – please please let us know in the comments. We love these!)

      running around aimlessly
    6. Finnish Rye Bread – Ruisleipä
      Finnish rye bread is robust, dark and full  of flavour – and it pairs oh so well with toppings such as smoked salmon or herring. If you are yet to try the latter, get your hands on some mustard herring (for example, this one) and eat it on a slice of Finnish rye bread (lightly toasted if you prefer). You can thank us later.
      rye bread herring sandwich
    7. Saunas
      Of the many Finnish contributions to the world, the sauna has to be one of the most famous ones. With over 3 million saunas in a country of around 5 million people, it is undeniably an important part of the Finnish society – not surprisingly maybe, for a country who for large parts of the year experiences relatively harsh and cold weather conditions.
      Image result for traditional finnish sauna
    8. Design
      Finnish design – need we say more? Beautiful, simple and sometimes almost supernatural in its use of organic shapes, materials and colours.finnish print marimekko

 

Any other things you love about Finland? Let us know.

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Recipe: Make Nordic ‘Glogg’ mulled wine at home

December 9, 2014 | 2 Comments

Make your own 'Glögg' mulled wine at home

Glögg is an essential part of Christmas all over Scandinavia. This is recipe was created by my sister-in-law Annika in her Gothenburg kitchen. It's so very easy to make glögg at home - give it a go. You can reduce or increase the sugar to your liking - and do play around with adding and taking some spices away to make your own signature mulled wine.
Serve Nordic 'Glögg' mulled wine warm in smaller glasses with raisins and almonds.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Drink
Servings: 4
Author: Bronte Aurell

Ingredients

  • 1 bottle red wine
  • 1-2 sticks cinnamon
  • 5 g dried root ginger
  • 5 g dried Seville orange peel or other orange if you can't get Seville
  • 7 green cardamom pods
  • 15-16 whole cloves
  • 80 g/3oz sugar

To serve

  • flaked almonds and raisins

Optional

  • Splash of either vodka, aquavit, rum or cognac

Instructions

  • Pour the wine into a pan, add the spices and heat to around 80C/176F, stirring to dissolve the sugar.
  • Remove from the heat and leave to infuse for at least an hour.
  • Strain the mixture and return the mulled wine to the bottle - use a funnel to make life easier for yourself. The wine can be kept for around a week.
  • To serve, pour the wine into a saucepan and heat it.
  • Place a few flaked almonds and raisins in the bottom of your serving cups, and pour the glögg over the mixture.
  • If you want to give your glögg a kick, add a splash of either vodka, aquavit, rum or cognac just after you’ve reheated the wine.

Great Scandinavian idioms

October 7, 2014 | 68 Comments

Great Scandinavian idioms is something we’ve been meaning to write about for ages. Thank you to all those who shared their favourite idiom on Facebook the other day – we laughed so hard we cried at some of these.

We also realised we frequently use some of the expressions and idioms when we’re speaking English in the shop – and no wonder people look at us as if we’re a bit weird when we say things like ‘no cows on the ice’.

Enjoy the list.

The Kitchen People

 

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‘Låtsas som att det regnar’ (Pretend that it’s raining) (Swedish)

Meaning: To act normally, so as not to attract any attention

 

Finns det hjärterum så finns det stjärterum (If there’s room in heart there’s room for the arse) (Swedish)

Meaning: Everybody can fit in here)

 

Skägget i brevlådan – Caught with your beard in the mailbox (Swedish)

Meaning: “To be caught with your pants down.”

 

Näytän sulle, mistä kana pissii  – Let me show you where a chicken pees from (Finnish)

Meaning ‘Let me show you how it’s done’.

 

At træde i spinaten –  “to step in the spinach” (Danish)

Meaning: To make a mistake

 

Jeg er kold i røven – I’m cold in the ass (Danish)

Meaning: I don’t care

 

Dra dit pepperen gror – Go where the pepper grows (Swedish)

Meaning: Go to hell.

 

Även små grytor har öron – even small saucepans have ears (Swedish)

Meaning: the kids might hear

Det ligger en hund begraven här” –  there is a dog buried here (Swedish)

Meaning: there’s something fishy going on.

 

 

Det blæser en halv pelican – Its blowing half a pelican (Danish)

Meaning: It’s really windy

 

Født bak en brunost –  born behind a brown cheese (Norwegian)

Meaning: the person is a bit slow

 

Hej hopp i blåbärsskogen! – Hello jump in the blueberry forest!

Meaning: A cheerful expression to be used when you are a bit surprised (Swedish)

 

Han har taget billeten – he has taken the ticket (Danish)

Meaning: He’s dead

 

Oma lehmä ojassa – Own cow in the ditch  (Finnish).

Meaning: Someone has an ulterior selfish motive behind an action

 

Nu har du skitit i det blå skåpet: Now you have shit in the blue cupboard (Swedish)

Meaning: When you really have made a fool out of yourself.

 

Att lägga lök på laxen – To put onion on the salmon (Swedish)

Meaning: To make things even worse…

 

Bæsje på leggen – poop on your calf (Norwegian)

Meaning: Make a mistake

 

Inte för allt smör i hela Småland – Not for all the butter in Småland (SW)

Meaning: Not for all the tea in China.

 

Å svelge noen kameler  – To swallow some camels (Norwegian)

Meaning: to give in

 

Ligeved og næsten slår ingen mand af hasten – almost and close doesn’t knock a man off his horse (Danish)

Meaning: Close, but no cigar

 

å være midt i smørøyet – To be in the middle of the butter melting in the porridge (Norwegian)

Meaning:  to be in a very favourable place or situation

 

kiertää kuin kissa kuumaa puuroa – To pace around hot porridge like a cat (Finnish)

Meaning: To beat about the bush

 

Under isen – meaning “Under the ice” (Swedish)
Meaning: feeling a bit depressed

 

At hoppe på limpinden – to jump on the Prittstick (Danish)

Meaning: To take the bait

 

Ingen fara på taket – no danger on the roof (Swedish)

Meaning: No worries

 

Han tog benene på nakken. He took his legs on the back of his neck (Danish)

Meaning: He hurried

 

Der er ingen ko på isen – There are no cows on the ice (Swedish, Danish)

Meaning: Nothing to worry about

 

Han har stillet træskoene – “He took off his clogs” (Danish).

Meaning: “He died”.

 

Du er helt ude og cycle – You’re completely out cycling (Danish)

Meaning: You’re completely wrong

 

Dra dit pepperen gror –  Go where the pepper grows (Swedish)

Meaning: Go to hell!

 

Du har virkeligt skudt papegøjen – you’ve really shot the parrot (Danish) Meaning:  You’ve been lucky

 

Ingenting att hänga i julgranen – Nothing to hang on the Christmas tree (Swedish)

Meaning: Not special enough

 

Han har roterende fis i kasketten –  He’s  got rotating crap in his cap (Danish)

Meaning: He’s not quite all there

 

Er det hestens fødselsdag? – Is it the horse’s birthday? (Danish)

Meaning: The rye bread is too thick on my open sandwich

 

Sånt är livet när kjolen är randig – That’s life when the skirt is striped (Swedish)

Meaning: Such is life

 

Jeg aner ugler I mosen – I suspect there are owls in the moss (Danish)

Something fishy going on

 

At være oppe på lakridserne – to be up on the liquorices (Danish)

Meaning to be very attentive or busy

 

 

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How to host a Crayfish Party

August 16, 2014 | 2 Comments

Rebekka Williams8

How to host a crayfish party

Want to host the most Scandi of Scandi parties? Try a traditional Crayfish party – or ‘Kräftskiva’ as they are also known in Sweden.

Always held during crayfish season (August and part of September), a Crayfish party is surprisingly easy to arrange. Follow these guidelines and you will be ready to go.

Crayfish. The star of the show.

Unless you have a lake full of crayfish nearby you may want to opt for the method that 95% of Swedes also opt for: Buy them. Ready to eat. They come frozen in one kilo boxes (usually imported from Turkey or China because there is just not enough crayfish in Scandinavia to satisfy us all) – each box contains around 18-20 little crustaceans.  All you need to do is thaw and serve (thaw overnight).  How much to budget for? About 500g per person if your guests are mainly non-Swedes. If Scandies and skilled in the art of crayfish parties, plan around 700-800g per person. Some greedy Swedes have been known to get through over a kilo each.

Buy your crayfish here 

Arrange the crayfish in big bowls or trays on the big table where everybody’s sitting. Decorate with a few sprigs of dill.

Fran 2

How to peel a crayfish

Surprisingly easy if you have ever had the pleasure of peeling a prawn or langoustine – it’s similar. Break off the head, then tail. Crack the shell open and remove the crayfish. You can crack the claws with your fingers or a nut cracker – they are not hard shells. Or simply open to reveal the leg meat by pulling the claws apart with your fingers.  Some Swedes love to ‘slurp’ the brine juices out of the crayfish heads and belly. Most other people don’t, so do not feel obliged.  Swedes tend to enjoy slurping loudly. It’s normal. After a while, you learn not to notice.

Bibs and hats.

Crayfish parties are messy. You will need hats and bibs. The bibs are functional, the hats less so, but they look good. Well, they don’t, actually, but after a few aquavit, Björn will be wearing one and so should you.

The man in the moon

Decorate your house with lanterns and crayfish bunting of all kinds. You can make your own or buy them here. If you are brave enough to do the party outside in your garden, by all means pop the lanterns around light bulbs for maximum festivity feelings.

Other foods

The crayfish is the star, but you also need to serve a block of Västerbotten cheese (a lovely mature crumbly Swedish cheese) – just pop it on the table with a cheese slicer and a basket of bread (Crispbread and crusty breads).

The cheese and bread is simply to have something to mop up the aquavit seeing as nobody got full on eating crayfish, ever.

If you want to elaborate a bit, you can serve Västerbotten Paj, a cheese quiche made from the above cheese – serve it cold with a dressing made from red lumpfish roe caviar and 100ml crème fraiche. Surprisingly easy and utterly delicious combination.

Add to this a few bowls of pickled herring of your preferred variety, some new potato salad.  Maybe some slices of gravlax. Remember, the crayfish are still the star, this is not a Smörgåsbord and you don’t need to make 117 little dishes.  Keep it simple.

Drinks

This is important: You need Aquavit. This is our traditional ‘schnapps’ distilled from grains and herbs and you can get a lot of different varieties.  We recommend OP Andersson for this event or the Dill flavoured Aalborg variety – but anything goes.  If you cannot get hold of aquavit, use a super-chilled vodka.

A word of warning: Aquavit makes you intoxicated from the waist down. It is tradition to drink a shot ‘to each claw’ but maybe choose a shot to every second crayfish instead?

The singing

It is no secret that we like to sing at every get-together. Crayfish parties are a great opportunity to learn Swedish. You need a bunch of ‘snaps-visor’, literally, Snaps songs. Most are in Swedish, but there are a few in English. The most important is this one here – the Swedish version and then the ‘How to sing it in English so you sound almost Swedish’ phonetic version.

Helan går

Sjung hopp faderallan lallan lej

Helan går

Sjung hopp faderallan lej

Och den som inte helan tar

Han heller inte halvan får

Helan går

Sjung hopp faderallan lej

Sing along version:

Hell and gore

Chung Hop father Allan Ley

Hell and gore Chung Hop father Allan Ley

Oh handsome in the hell and tar

and hell are in a half and four

Hell and goooooore …

Chung Hop father Allan Ley

First time you sing it, you will be feeling a bit weird. Then you’ll have a shot of aquavit. By the second time, you’re wearing your hat and winking at Björn. By the third time, you will be fluent in Swedish.

The other drinks

A good selection of lagers. You can of course drink wine, but be aware that wine and Aquavit have a habit of not agreeing if overdone, so we recommend beers like Tuborg and Carlsberg. Or just go easy on the wine.

The cheering

This is important. You must cheer the correct way – whether beer or aquavit.  Everybody raises their glasses at the same time, say SKÅL, then you look around and make eye contact with your fellow guests. This is a must, every time. No sneaking in shots on your own. We cheer together. Always.

Friends

You will need some friends for this. If you don’t have any, ask some random ex-pat Swedes you meet down the pub if they want to come round yours for a “kreft-HWEE-va” in your Hackney studio flat. Do all of the above. They will most likely turn up.

Have a great party.

Lovely photos thanks to Fran at StoryPr and Bex Williams. Thank you.

RebekkaCrayfish

 

Rebekka Williams10

Recipe: Berry Nice

August 15, 2014 | Leave a comment

autumn2

When most people think of the Scandinavian seasons, they either think of the bitter cold and round the clock dark winter days – or the vibrantly colourful summer season with its rolling green hills and sparkling silvery lakes (although, some, admittedly, think only of blonde women, Ace of Base and meatballs, but these have little to do with this post).  However, the often forgotten thing about autumn in Scandinavia is that it is certainly also a time to cherish and a time of exceptional beauty – as well as being full of some of the most amazing foodie treasures known to man.

With all the hoo-haa of Midsummer Parties and dancing around maypoles well and truly over, summer in the Nordic countries comes along in fleeting bursts and before we know it, the days are once again getting shorter and the nights colder.  By the middle of September, the whole of Scandinavia has changed its green summer coat for the rustling, golden comforting blanket of fallen leaves, and it is time for long walks in the forest, for slowing down and fattening up for winter time.

Back in the Viking times, autumn signalled the time for preparing for the days when hardly any daylight at all shone through.  From the summer with its abundance of fruit and vegetables, winter proved always to be a testing time and our forefathers hunted and gathered everything they could for easy storage.   In the Northern countries they hunted for game which they salted and dried.  In the south they fished, preserving what they could by drying and curing – as well as slaughtering a good proportion of their farmed animals.  Everywhere, the Vikings harvested and milled – and stored grain and oats for the long months.  Yep, it was porridge for everyone, all year long, even back then.

Autumn nowadays in Scandinavia is first signalled by the arrival of the crayfish season in August, which carries on well into September.  Mainly in Sweden and Finland is this season a big celebration, with most people spending many a weekends enjoying the fruits of the sea along with the jolly company of some amazing aquavit and some good friends (whilst being attacked by the last hungry mosquitoes of the year).  Plenty of “snapsvisor” – aquavit songs – are sung during the crayfish season and many a horrific hangover endured.

The game hunting season is another big autumn signal in Scandinavia.  In all of the Northern countries, the moose hunting season starts and eager hunters stalk out in the forest, hoping to get the catch of the season – and that all important moose-head to stuff and display on the wall at home.   Roe deer, wild ducks and red grouse, to name but a few, are also hunted.  Game in Scandinavia today is not intensively farmed at all and is of the highest of quality in the world, giving it a seriously hefty price tag – but well worth a taste if you’re ever lucky enough to be offered it.  Lately, the much publicised Nordic Diet has claimed that wild game is the meat we should all be eating for health reasons, likely ensuring even heftier price tags in years to come.

Scandinavia also harbours a vast amount of incredible treasures when it comes to late summer berries.  From wild raspberries, the plumpest, juiciest blackberries and blueberries imaginable, you can find them all here.  Of course, not forgetting the all important lingonberry either, an essential jam served with Swedish and Norwegian meatballs.

Towards the end of July to beginning of August, the much sought after cloudberry blooms across the colder areas.  The cloudberry is an orange berry that looks a bit like a plump, overgrown fat raspberry but which grows on stalks instead of bushes – and the plant itself can withstand temperatures of down to -40 C.  It is very difficult to cultivate and is most often found only in the wild; it is very hard to pick as the fragile berries burst instantly in the hands of unseasoned pickers.  Most cloudberry is therefore made into jam and sold across the world, but nowhere is it more popular than in Sweden, where this jam is often heated and served with vanilla ice cream.  Cloudberry is expensive – even during harvest season locally, prices often top £12 a litre – but the tart, unusual taste of this wonderful berry is certainly worth splashing out for.

In Finland, cloudberry is often made into an exceptional liquor called Lakkalikööri – and you can also find cloudberry yoghurt and cakes in certain shops.  Lately, the humble cloudberry has also enjoyed quite a bit of press attention, which has hailed it as one of the best berries to eat if you want to follow a Nordic Diet because of its high vitamin content.

In the UK, cloudberry jam is available in a few different brands, the best, and the one that has the highest fruit content, is the Felix version – which is also less sugary than others.  Fresh cloudberries or even frozen ones are pretty much impossible to get hold of outside Scandinavia.

But even if you can’t make it to the Nordic countries to collect your own fresh berries this autumn, it is easy to sample some of the other the treasured goods from the comfort of London.  Arrange a bit of a crayfish and aquavit party for a fantastic, traditional Scandinavian feast.  Get hold of some of the amazing autumn berries on offer – either in fresh or jam form – and get cooking and inventing for both savoury and sweet dishes.  All you need then is a good bunch of mates and an autumn evening and you’re all set.  Hold off on the moose hunting, though, even after the 4th glass of aquavit when it all seems like such a good idea (even in Hackney):  it’s usually not.

Three easy-peasy ways with Cloudberry:

Cloudberry Jam and Vanilla ice cream

The ultimate Swedish dessert.  Get hold of some good quality vanilla ice cream and heat a few spoonfuls of cloudberry jam – pour over the ice cream just before serving.  Alternatively, make it a bit more exciting by adding some crushed meringue and whipped cream and gently fold in – a sort of “Swedish Mess” (inspired by the British dessert “Eton Mess”).

Cloudberry layer cake

Three sponge layer cakes (we recommend Karen Wolf “Lagkage”, which comes in three pre-made thin layers, easy to assemble, or make your own Victoria style sponge and split to three).  Pop a layer on the serving tray, add a thin layer of cloudberry jam, add a thick layer of patisserie cream.  Add sponge layer 2, repeat over.  Cover cake with a nice layer of whipped cream all round and on top and decorate with a light dusting of chocolate shavings.  Leave to set for a bit in the fridge before serving.

Cloudberry Baked Cheesecake

We love cloudberries. Those delicious little wild Arctic berries. They look like over-plump orange raspberries - but the taste is unlike any other berry on the planet. Very tart and full of vitamin C.
Cloudberries grow in the wild and are notoriously hard to cultivate. The season is less than three weeks - and as the berries grow on long stalks, they are also hard to pick. No wonder that frozen cloudberries can fetch up to £40 a kilo - more, if fresh. Most berries burst at picking, so loads are made into jam.
Cloudberry jam is expensive - but we don't use it on toast, we use it with desserts or cheese - and we don't use a lot, as it is very rich. Always look for cloudberry with a high berry content (some places sell substandard sugar-filled jam at a cheaper price, but its worth going for a good brand, such as Onos and Felix - even better, pick up some homemade jams if you are ever in the Northern parts of Scandinavia (local village shops often sell these).
We know this forager called Karl-Gunnar. In the winter he hunts Elks (moose) on his land - and in the summer he forages cloudberries in his massive forest. The early autumn is reserved for mushrooms. There is no point in you asking Karl-Gunnar where his cloudberry patches are because he'll never tell you. Real foragers never tell. Anyway, Karl-Gunnar picked a huge bag of berries for me last year and brought over - and I froze them. I've been enjoying cloudberries through the winter and summer and now I'm running out. Good job it is the start of the season again.
A few days ago, I made a baked cheesecake - NY style. I do love a good baked cheesecake. Sometimes, I add the sour cream in the mixture, sometimes, on top - for this one, I decided to combine it and make the filling extra rich. There is something extremely satisfying about a baked cheesecake - it is creamy, dense and smooth all at the same time.
I sued half and half 'Nice' biscuits and 'Pepperkakor' - but any good biscuit will do for the base. I suggest hobnobs if you can get them or a combination of Nice biscuits and something plainer, like Digestives.
For this, you need a 22cm springform, quite a bit of tin foil and a larger oven tray that the 22cm springform can fit into.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: Scandinavian
Servings: 10
Author: Bronte Aurell

Ingredients

  • 200 g biscuits I used half and half 'Nice' biscuits and 'Ginger thins' but you can use whatever combo you like of a good plain biscuit
  • 100 g melted butter
  • 650 g Philadelphia full fat cream cheese
  • 140 g caster sugar
  • 150 ml sour cream
  • 2 tsp vanilla sugar or extract
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 3 eggs + 3 egg yolks
  • ½ jar of cloudberry jam

Instructions

  • Turn the oven to 150C (140, if fan oven)
  • Prepare the spring form - wrap the sides in tin foil to avoid water seap in when baking place in a water bath (ideally, use a 'no leak' spring form - Lakeland has these, they are brilliant). Place the tin in the larger roasting tin.
  • Crush the biscuits (either with a rolling pin or in a food processor) and mix with the melted butter. Add the mixture to the base of the tin - and press down evenly all around to form a uniform level layer at the base of the spring form.
  • In a mixer, add the cream cheese and whisk for 30 seconds to break up any lumps. Add all ingredients except the eggs and whisk to combine fully. Add the eggs and whisk again (don't over whisk or the result may be too stodgy).
  • Pour the mixture into the round tin. Pour approximately 2cm water into the larger tin - this will form a bain-marie and will help the cheesecake cook evenly.
  • Place in the middle of the oven and bake for 55 min to one hour depending on your oven - check it, it should wobble ever so slightly in the middle (but only a little). It may need another 5 minutes.
  • Turn off the oven and open the door. Leave the cake in there for an hour, then remove and place in the fridge for at least 4 hours.
  • To serve: Using a knife or metal spatula, carefully trace around the edge to release the sides of the cake, the open the spring form. It may be easiest to serve on the actual tray, especially if some water has come in contact with the base.
  • In a saucepan, heat the jam and a small splash of water. when warm (not hot), pour over the cake and spread carefully to cover. If you are lucky enough to have a few real cloudberries, add these to decorate.

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