Lingonberry-Infused Cloud Forest Cheesecake with Pine Nut Crust

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups pine nuts, finely ground 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup unsalted butter, melted 2 pounds cream cheese, softened to room temperature 1 1/3 cups granulated sugar 1 tablespoon all
• purpose flour 2 large eggs 1/2 cup sour cream 1/4 cup heavy cream 2 teaspoons pure vanilla extract 1 cup lingonberries, fresh or frozen, thawed

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, mix together the ground pine nuts, 1/4 cup sugar, salt, and melted butter until well combined. Press this mixture into the bottom of a 9 inch springform pan, ensuring an even layer.
2. In a large bowl, beat together the cream cheese, 1 1/3 cups sugar, and flour until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, heavy cream, and vanilla extract.
3. Fold in the lingonberries gently to create swirls throughout the batter. Pour this mixture over the prepared crust.
4. Bake for 55 60 minutes or until the edges are slightly golden and the center is almost set. Remove from the oven and let it cool at room temperature for 1 hour. Then, cover with plastic wrap and refrigerate for a minimum of 8 hours or overnight.
5. To serve, remove the cheesecake from the springform pan and place on your desired plating dish. Slice and enjoy the stunning presentation.

Chef’s Insight

To achieve the perfect texture, ensure all ingredients are at room temperature before mixing.

Notes

You can use any type of fresh or frozen berries in place of lingonberries, depending on your preference and availability.