Cake #104 - Lingonberry Cheesecake

Wednesday Natural Ingredient / Healthy Cake - Lingonberry Cheesecake.

Time to defrost the freezer and make an inventory. Any forgotten frozen lunches for The Husband? Any cinnamon buns to be enjoyed with  coffee today? Any ice cream for me? 

Our freezer is very small so in no time I am able to go through what is in it and what we can eat during the next few days to get some space for Christmas goodies. I am happy to find a hidden pack of Finnish rye bread in a very back corner but it is running out soon, unfortunately. 

Finally, no ice cream but I find half a bag of half-forgotten lingonberries. Just enough to make a cheesecake with coffee as there were no cinnamon buns after all. I know who ate them but I do not mind as I know they were eaten with pleasure. AndI can always bake more!

Lingonberry Cheesecake

Base
2 large eggs
100 ml granulated sugar
200 ml self-raising flour
50 g butter, melted
25 ml cream

Filling
150 g Cream Cheese
3 eggs
50 ml cream
100 ml granulated sugar
1 tsp vanilla extract
150 g lingonberries

1. Preheat oven to 175C / 350F and grease and flour a Ø 20 cm cake pan.

2. Beat eggs and sugar until white and fluffy.

3. Fold in flour together with melted butter and cream.

4. Pour into pan and bake in the oven for 15  minutes.

5. Mix together all ingredients for the filling and pour on the cake base.

6. Put the cake back in the oven and bake another 15-20 minutes until the filling is set.