Buttermilk cheesecake with strawberries

Buttermilk cheesecake with strawberries (8 servings)


200 g Madame Butterfly Oat Biscuits
3 tbsp wheat flour
100 g butter
1 tsp vanilla sugar
Zest from one organic lemon

5 dl buttermilk
Juice and zest from one organic lemon
1 tsp seeds from a vanilla pod
1 dl cream
200 g cream cheese
30 g icing sugar
3 tbsp sugar
5 leafs gelatin – approximately 5 g

Strawberries (or another type of berries)


Blend oat biscuits to a fine mass in a blender or a food processor.
Mix the biscuit mass with melted butter, lemon zest, sugar, salt and vanilla sugar.

Cover a springform cake tin with baking paper and press the biscuit mass into the bottom of the cake tin.  

Bake the biscuit mass for 10-15 minutes by 180 ͦ C in the oven until it is golden.

Let the bottom cool down in the refrigerator. 

Soak leaf gelatine in cold water for 10 minutes.
Heat cream in a pot and dissolve the sugar in it.
Pour the cream into a bowl and stir vanilla seeds in.

Squeeze leaf gelatine and let it dissolve in the warm cream.
Pour buttermilk and the lemon zest into the warm cream.

Mix cream cheese with lemon juice and icing sugar in another bowl.
Mix the cream cheese mixture with the warm cream.  

Spread the filling on the cold cake base and place it in the refrigerator for at least four hours – preferably overnight.

Before serving:
Decorate the cake with strawberries or another type of fresh berries and serve.