Cloudberry Glögg Cheesecake (Vegan-Friendly)
Sweet Recipes
This festive Cloudberry Glögg Cheesecake combines the cozy flavors of gingerbread, the tangy notes of cloudberry, and the warming essence of glogg - this time the light version. A perfect holiday treat that is vegan-friendly, elegant, and bursting with Nordic charm.
Recipe: Natural Nordic
Photo: Lumin Vaario @pinecrest_villa
Recipe: Natural Nordic
Photo: Lumin Vaario @pinecrest_villa
Ingredients
For the Base:
- 200 g gingerbread cookies
- 100 g hazelnuts
- 75 g vegan butter, melted
For the Filling:
- 200 g cashew nuts
- Water (for blending)
- 200 g vegan cream cheese
For the Glaze:
- 3 dl light glögg (non-alcoholic mulled juice)
- 3 tbsp Natural Nordic cloudberry powder
- 3 tsp agar agar
Directions
1. Prepare the Base:
- Crush the gingerbread cookies and hazelnuts into fine crumbs.
- Mix with the melted vegan butter until evenly combined.
- Press the mixture firmly into the base of a springform pan lined with parchment paper.
- Place in the refrigerator to chill while preparing the filling.
2. Make the Filling:
- In a blender mix the cashew nuts with a small amount of water until smooth and creamy.
- Combine the cashew mixture with the vegan cream cheese and mix until smooth.
- Spread the filling evenly over the base in the pan.
- Return to the refrigerator to set while preparing the glaze.
3. Prepare the Glaze:
- Take a small amount of the cold glögg and pour it into a small saucepan.
- Mix in the agar agar and heat the mixture until it starts to bubble. Simmer for at least 2 minutes to activate the agar agar.
- Stir in the cloudberry powder and the remaining glögg. Mix well.
- Quickly pour the glaze over the chilled cheesecake, spreading it evenly to form a smooth layer.
4. Chill and Serve:
- Allow the cake to set in the refrigerator for at least 2 hours, or until the glaze is firm.
- Before serving, decorate with additional cloudberry powder and gingerbread cookies for a festive touch.