Sumptuous Nordic Vegetarian Dessert: Creamy Cloudberry Cheesecake Tartlets

Allergens

Contains no common allergens unless specified.

Ingredients

• For the Crust:
• 1 cup all
• purpose flour
• 6 tablespoons cold unsalted butter, cubed
• 1/4 teaspoon salt
• 2 to 4 tablespoons ice water For the Cloudberry Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup cloudberry preserves (or substitute with raspberry or lingonberry jam) Optional: Powdered sugar and fresh mint leaves for garnish

Instructions

1. a. Prepare the crust: In a food processor, combine flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes. b. Roll out the dough to about 1/8 inch thickness and use a round cookie cutter to create circles, then press them into mini tart pans. Refrigerate for 20 minutes. c. Preheat oven to 350°F (175°C). Blind bake the crusts for 12 14 minutes or until golden brown. Let cool slightly on a wire rack. d. Prepare the cheesecake filling by beating cream cheese, sugar, sour cream, and vanilla extract in a large bowl until smooth. Add eggs one at a time, mixing well after each addition. Fold in cloudberry preserves gently. e. Carefully pour or pipe the filling into the cooled crusts, filling each tartlet to the rim. Bake for 20 25 minutes or until the filling is slightly jiggly but not liquid in the center. Let cool completely on a wire rack. f. Garnish with powdered sugar and fresh mint leaves before serving.

Chef’s Insight

Using cloudberry preserves adds an authentic Nordic touch to this dessert, but raspberry or lingonberry jam works well as a substitute.

Notes

Make sure to use room temperature ingredients for a smooth cheesecake filling. You can also replace cloudberry preserves with other seasonal berry preserves if desired.