So…it’s been a while. I blame it on the summer holiday, or lack thereof. I’ve spent three months back home in Norway now and I’ve been working most of the time. I have cooked and baked, I just haven’t had the time to blog about it. I have just returned to New York and I have about a week off before school starts so I thought I would take the time to blog about at least one of the things I’ve made this summer. I went away twice this summer, a week in London and a week in the North of Norway. In the North I visited my grandparents who live in a small town right by the mountains and the fjord. It’s a really beautiful part of Norway, very different from Oslo. I was there in the middle of the summer when there is 24 hr sunlight. It feels very strange because the sun really never sets, it’s always light out which makes it really hard to go to sleep at a reasonable hour.
I took this picture around midnight, from my grandparents’ garden.
But I really loved going there this summer, just to experience the nature, the sea, and of course to spend some time with my family. I always eat well when I’m up there. My grandmother bakes really good bread and she always has a couple of nice cakes ready to go. While I was there, the rhubarb in the garden was growing by the day, so I made rhubarb pies a couple of times. They were very good, but we Norwegians live for strawberry season so I knew I had to make something with strawberries. Then, I spotted this recipe in a magazine and I knew that this was the cake I wanted to make. It was really delicious, fairly simple to make, and very different from anything I’ve made before. I followed the recipe to a tee, but if I were to make this cake again I would make a few changes. Instead of using half of the oat crackers on top of the cake, I would mix in a couple more tablespoons of melted butter and made a firm crust under the cake instead. Also, I’m not a big fan of cognac, so I would just leave that out.
Here’s me with the cake, mountains and fjord in the background.
The top of my cake, my dad showed me how to slice the strawberries so they would look nice. (The one on the bottom, the one that doesn’t look so nice, that’s the one I sliced)
Frozen strawberry cheesecake
(yields about 12 slices)
300 g oat crackers (or Graham crackers)
3 tbsp butter, melted
250 g cream cheese
1.5 tsp vanilla extract (or 1 tbsp vanilla sugar)
1 dl powdered sugar
3 dl whipping cream
500 g fresh strawberries
4 tbsp cognac (optional)
- Lightly butter a 24 cm spring form pan.
- Crush the crackers and add the melted butter. Add half of the crackers to the cake pan and press down with your hands so that all the crumbs are packed firmly (or add all the crumbs now, instead of using half on the top of the cake).
- Separate the egg whites from the yolks. Mix the yolks with the cream cheese, vanilla and powdered sugar until the texture is creamy. Zest the orange and add the zest to the mixture.
- Whip the egg whites until they form soft peaks. In a separate bowl, whip the cream.
- Mix the cheese mixture with the egg whites and the whipped cream.
- Mash the strawberries with some powdered sugar and the cognac, if using.
- Pour half of the cheese/cream mixture on top of your cake base, and spread all of the strawberries on top. Follow with the rest of the cheese mixture, then the rest of your oat cracker crumbs (unless you used it all for the base of the cake).
- Cover your cake and place in the freezer for at least four hours. Take it out of the freezer and place on a serving dish 30 minutes before serving. Decorate with fresh strawberries.
Looks pretty good, non?
Another picture from my adventure in the North.
Thanks for stopping by!