Thursday, March 8, 2007

Blueberry Cheese Cake

As I wrote in my last post it is a challenge to find food to make at our cabin which can be made without a stove. I really don't mind challenges though, and love to try out new things. Last week I made this
Blueberry Cheese Cake.
Marta helped me to crunch a few sweet biscuits in the bottom of the cake tine while I made raspberry jello using only half of the recommended water. While the jello cooled I mixed yoghurt, cottage cheese, creme fraiche and blueberries, and then added the jello. The mixture was set aside in a cold room till it started to stiffen. Then I poured it on top of the biscuits and sat the cake tin in the fridge for a couple of hours.


Wendy WaterBirde said...

Hi Britt-Arnhilde, This looks really yummy! But I wouldnt know how to make it without the amounts of each ingredient used : (

I was also wondering, by jelly did you by chance mean jello (gelitan) maybe?

Anyway, it does look yummy--and so does your stay at the cabin : )

Blessed Lent <>< Wendy

Jeanne said...

Fabulous my lovely friend.
God bless you always.
Love Jeanne

Cris said...

It looks sooo yummy! The topping is so beautiful in pink!

Catherine Mary (Cathy) said...

Britt-Arnhilde, thanks for sharing your cheesecake but I was wondering about your dishes! I've been looking for "blue and white" dishes and the ones in your picture are beautiful. Would you have the pattern name? I hope I would be able to get them in the states.

Ardi said...

This looks scrumptious. We didn't have an oven in our first small motorhome. I found a couple of cookbooks for people who had boats and found that they had many ideas for cooking AND baking that could be done without an oven. I baked biscuits in a Dutch oven! Amazing what you can do when you have to. Thanks for sharing this recipe - we'll have to give it a try.

Britt-Arnhild said...

Wendy, it's not easy to write an acute recipe as the Norwegian ingredients are different from yours. The jelly/jello was a packet with powder to mix with 5dl boiled water. I used only 2 1/2 dl.

Thanks Jeanne and Cris :-)

Cathy, my parnets bought the dishes more than 30 years ago. They are produced in Great Britain and are still available I think.

Ardi, I don't know what a Dutch oven is?

Wendy WaterBirde said...

Hi Again Britt-Arnhild, That's part of what draws me actually, that some of the ingredients are different. It would be wonderful to see how we could improvise over here to match the ingredients over there that are different (the special cheeses etc). I think it could be done somehow, if one only knew the textures and tastes to look for : )

Blessed Week : ) Wendy

Tracy said...

Your cake looks scrumptious, Britt-Arhnild! I just love cheesecakes of all kinds.

A good website for converting measurements of all kinds, including those in cooking, see: