A truly Swedish-American love story with a Christmas twist: An American-style cheesecake (made with Philadelphia cream cheese), with a taste of both gingerbread and lingonberry. Perhaps your New Year’s dessert?

˝ cup of gingerbread cookies
50 g butter (melted)

400 g Philadelphia cream cheese (at room temperature)
˝ cup sugar
1 Tablespoon flour
2 teaspoons vanilla
0.5 teaspoon cinnamon (ground)
0.5 teaspoon ginger (ground)
0.25 teaspoon cloves (ground)
3 eggs

Lingonberry jelly:
1 gelatin sheet
1/3 cup lingonberry concentrate
1/3 cup lingonberry preserve

1. Mix the gingerbread cookies in a food processor until you have big crumbs. Add the butter and continue mixing until you have a nice paste. Spread the paste into a springform pan (a pan with removable sides). Put in refrigerator for at least 30 minutes.
2. Preheat oven to 347F. Beat cheese and sugar and add flour, vanilla and spices. Continue beating until you have a smooth batter. Add the eggs, one at a time.
3. Pour this batter into the pan, and bake in the middle of the oven for about 35 minutes. The filling should be “still” but a bit loose in the middle, it will set once the cake cools off. Let it cool and then put in the fridge.
4. Lingonberry jelly: Put the gelatin sheet in cold water for about 5 minutes. Heat up the lingonberry concentrate and take the pot off the heat. Let the gelatin melt in the concentrate, and then let the jelly cool in the fridge until it is solid enough to spread over the cake.
5. Spread a thin layer of lingonberry preserve over the cake and carefully spoon the jelly on top. Keep the cheesecake refrigerated.

The new superfruit: Lingonberry!